Mama's Peanut Brittle Recipe

Posted by Judy Taylor on

I'm going to share one more holiday recipe from my Mom with you before Christmas.  At Christmas time, Mama never was one to make Christmas Cookies and cakes, but she always had a kitchen full of Christmas pies and Christmas candies.

One recipe with the Divinity Fudge Recipe that I shared with you last week.  Another of my favorites was her peanut brittle.  Again, she didn't use a candy thermometer.  She used the soft ball in a saucer of water for soft ball stage, and a thread of sugar syrup for the hard crack stage.  But for me, I have to have the temperatures and a candy thermometer.  

Kids are coming in a couple of days, so I have started my Christmas baking.  Made a batch of this recipe this morning.  Enjoy!

Mama's Peanut Brittle Recipe


2 cups sugar

1/2 cup light corn syrup

2 cups unsalted raw peanuts

1 tablespoon butter

1/4 teaspoon baking soda




Combine sugar, corn syrup, and one cup water and cook over low heat to 238 degrees or soft ball stage.



Add peanuts and stir frequently.  Cook until 300 degrees or hard crack stage.



Remove from heat and add butter and baking soda, stirring just enough to mix.  The butter and soda will make your mixture frothy, but will clear when you pour it out.



Pour onto greased or buttered sheet and spread quickly.  I use tin foil and butter it really good.  When I first tried this recipe years ago, I used wax paper and it melted to the back of the brittle.  You could not peel it off or eat it.  Had to through it out.  So DO NOT use wax paper. Let brittle cool (approximately 15-30 minutes).



Break into pieces and store in zip lock bag or holiday tin.  Yields 1-1/2 pound of brittle.


One of my sons likes peanut brittle, but the other one likes pecan brittle.  Prepare it the same way, but instead of using 2 cups of raw peanuts, you use 2 cups of pecan halves.  I made a batch of each this morning.

This is a great recipe to share as gifts.  Merry Christmas!!


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