Butter Brittle – a delicious recipe with sugar, water, Virginia peanuts, baking soda, light corn syrup, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In a heavy 3-quart saucepan, stir together the sugar, water and corn syrup.
2
Over medium heat, stirring constantly, bring to a boil. Add peanuts gradually so mixture continues to boil.
3
Cook, stirring often, to 260u00b0 on a candy thermometer or until a teaspoon of mixture dropped in a cup of cold water forms a ball that is plastic but hard enough to hold its shape.
4
Add butter and stir until it melts.
5
Continue cooking, stirring often, to 300u00b0 or until a teaspoon dropped into cold water separates into hard brittle threads. Remove from heat. Quickly stir in baking soda. Pour onto 2 ungreased cookie sheets.
6
Spread with a spatula. When cold, break into pieces.
1914
kcal
Calories
124
g
Fat
167
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. sugar, 1 c. water, 4 c. shelled raw Spanish or Virginia peanuts (with skins), 1 tsp. baking soda, and more.
Yes, Butter Brittle falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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