culinary review

Classic Old-Fashioned Peanut Brittle

Last Modified: 07/22/10
First Published: 12/03/07
Views: 5376
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Views: 5376
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General Info
Servings: 60
Total Cost: $2.42
Cost Per Serving: $0.04
Total Calories: 3,763
Calories/Serving: 63
Vegetable Oil 2 Tablespoons 28.00 Grams $0.06 240
Sugar, White Granulated 3 Cups 600.00 Grams $0.79 2,322
Water 1 1/2 Cup 340.50 Grams $0.00 0
Peanuts, Whole 1 1/2 Cup 207.00 Grams $1.49 1,196
Cinnamon, Ground 1/2 Teaspoon 1.13 Grams $0.06 3
Cayenne Pepper 1/2 Teaspoon 0.88 Gram $0.02 3
Salt, Table 1/4 Teaspoon 1.50 Grams $0.00 0

Peanut Brittle is basically made with peanuts and a simple syrup that you let simmer until golden.peanut_brittle There are very few ingredients to this recipe, and it is quite simple to make, you just have to keep attention as the sugar is boiling. If you want the brittle to take on an “easier bite” texture, then add the baking soda to the mixture at the very end.

If you don't have peanuts on hand, you could replace them with most nuts. Harder nuts such as hazelnuts, macadamia nuts and cashews are especially nice.

Makes about 4 cups of candy.

  • Vegetable oil
  • 3 cups sugar
  • 1 ½ cups water
  • 1 ½ cups roasted peanuts
  • ½ teaspoon cinnamon
  • ½ teaspoon cayenne
  • ¼ teaspoon salt (if the peanuts aren’t salted)
  • 2 teaspoons baking soda (optional)


Make sure to use a heavy bottom pot with high sides and plenty of room – the sugar will splatter a lot. Brush the insides of the pot with vegetable oil. Next, combine sugar and water in the pot and bring up to a boil. Cover with a tight-fitting lid and let boil for 3 minutes. At that point, remove the lid and lower the heat, let the mixture cook until amber-golden. If you are using a thermometer, you want to make sure the temperature reaches 300 degree F.

sugar sugar

While the mixture is cooking, combine peanuts with cinnamon, cayenne and salt in a bowl. When the sugar syrup has reached an amber color, add the peanuts to the mixture as well as the baking soda if you so choose (it is not necessary).

Immediately after you have mixed in the peanuts, pour the brittle out on a sheet pan covered with a silpat or buttered parchment paper. Work quickly and distribute the peanuts and the sugar evenly on the pan with an oiled silicon spatula.

sugar brittle brittle

If you want to cool down the candy faster, then top the brittle mixture with a second sheet pan whose underside has been oiled. Either leave out on the counter, or place both sheet pans on cold ground (if it is cold outside the candy will cool much faster.)

When completely cool break the brittle into smaller pieces.