Schoolhouse Peanut Brittle – a delicious recipe with sugar, water, light corn syrup, corn syrup, peanuts, butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Line three 15x10x1-in. pans with parchment paper. (Do not spray or grease.)
2
In a large heavy saucepan, combine the sugar, water and corn syrups. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260u00b0 (hard-ball stage).
3
Stir in peanuts and butter; cook to 300u00b0 (hard-crack stage), about 9 minutes longer, stirring frequently.
4
Remove from the heat; stir in baking soda and vanilla. (Mixture will foam.) Immediately pour into prepared pans, spreading as thin as possible. Cool completely. Break into pieces. Store between layers of waxed paper in airtight containers.
1123
kcal
Calories
42
g
Fat
179
g
Carbs
22
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 8 ingredients. The key ingredients include: 3 cups sugar, 2 cups water, 3/4 cup light corn syrup, 3/4 cup dark corn syrup, and more.
Yes, Schoolhouse Peanut 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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