The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Peanut Brittle



1½ cups sugar

1 cup water

½ cup light corn syrup

¼ cup dark corn syrup

2 cups coarsely chopped, salted, roasted peanuts

1 tablespoon unsalted butter, plus extra

1½ teaspoons baking soda

½ teaspoon vanilla extract

½ teaspoon cayenne pepper (optional)


  1. Butter a large, heavy baking sheet. Stir first four ingredients in large, heavy saucepan over medium heat until sugar dissolves. Increase heat to high and boil without stirring until candy thermometer registers 260 degrees, about 20 minutes.
  2. Reduce heat to medium-low. Mix in peanuts and butter and cook until thermometer registers 295 degrees, stirring constantly, about 7 minutes.
  3. Add baking soda, vanilla, and cayenne if desired and stir briskly. Immediately pour out onto prepared baking sheet. Spread out brittle as thinly as possible. Let stand until cold and hard.
  4. Break brittle into pieces. Store in airtight containers at room temperature.
Print Recipe