| Level: | Easy |
| Total: | 45 min |
| Prep: | 5 min |
| Inactive: | 30 min |
| Cook: | 10 min |
| Yield: | 25 to 35 servings |
Ingredients
- 1/2 cup water
- 2 cups sugar
- 1/4 teaspoon cream of tartar
- 1 cup light corn syrup
- 2 teaspoons ground cinnamon
- 2 tablespoons unsalted butter
- 2 cups roasted salted peanuts
- 1 teaspoon baking soda
Instructions
- Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda.
- Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)
- Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 148 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 1 g |
| Sugar | 23 g |
| Protein | 2 g |
| Cholesterol | 2 mg |
| Sodium | 89 mg |
Reviews
The temperature is too high. Mine burned.
Delish
SIMPLY THE BEST! Just made 3 batches (3 more to go). We all agreed that this was the best peanut brittle we had ever tasted. For the 1st batch I followed the recipe without change including all temps indicated even the 340 degree F mark -we thought it tasted a bit over-cooked -kind of burnt. The last (the best) batch had 1 tsp. cinnamon, 1/2 cup butter, 1 tsp. vanilla. and only got to 320 degree F. This brittle is light, breaks beautifully, and the carmel does not stick to your teeth.
I made this yesterday for a get into the holiday’s kick and everyone loves it!!! it is so tasty and the cinnamon adds the perfect extra something…I even have neighbors who were over last night asking if I can make them a batch if they provide the ingredients.
awesome
We have had nothing but trouble getting the brittle to set up and get hard. Cooked till it turned golden color before trying to make the brittle. Could not get the sugar mixture to 350*, but hard boiled it for a good 20 to 30 min. Anyone got any answers? We live in Alberta Canada. Would elevation have anything to do with it? Thank You carcoab
I have used this recipe exactly as written for a few years at Christmas time. I love it. It comes out great. My mother-in-law says it is as good as what you get at See’s.
Temperature is too high. You can reach hard crack stage between 300-310 degrees. 340 is way too high. Secondly, there is too much cinnamon for the amount of sugar and nuts. The candy making method is not accurate for this recipe.
It was easy to make and clean up wasn’t bad either. Tast pretty good however, I too should have cut the cinnamon in half or left it out altogether. Overall a great recipe…
Best Peanut brittle I have ever made. I did only use 1/2 the cinnamon it called for and used almonds instead of peanuts…This recipe will be a family favorite. For all of you that had issues with the 340 degrees, I think you might be trying to cook it on too high of a temp, or possibly a very thin pan. It does take patience for this recipie, remember it takes a while to reach the 340 temp, but the patience is worth it…Hope everyone else enjoys