Peanut Brittle - Farm Girl Fresh

Peanut Brittle

My Grandma Hutchens was a great cook who froze and canned everything from watermelon rind pickles to apple pie filling to chicken soup. Not only did she preserve the basics for winter consumption, but she also knew how to make delicious candy of various sorts. Peanut Brittle was one of them and you were sure to find it on her “sweet treat” platter each Christmas.


1 cup coconut sugar
1/2 cup maple syrup
1/2 cup water
3 tablespoons butter
1-1/2 cups shelled unroasted peanuts
3/4 teaspoon sea salt
2 teaspoons vanilla
1-1/2 teaspoons baking soda

Preheat oven to 225°F. Place parchment paper on 2 rimmed baking sheets and place in oven to warm. In a large saucepan, cook coconut sugar, maple syrup and water over medium heat. Stir occasionally until mixture reaches 220°F on candy thermometer. Stir in butter, peanuts and salt. Continue cooking, stirring constantly, until it reaches 250°F (this will take a few minutes). Immediately remove from heat and stir in vanilla and soda (it will foam up). Pour half the candy mixture onto each warm baking sheet.  Quickly spread evenly so it’s approximately 1/4 inch thick. Cool and break into candy pieces.

3 thoughts on “Peanut Brittle”

  1. Tried & failed … was not brittle!! It was chewy….maybe from the coconut sugar??
    What did I do wrong???

  2. Joyce and Colleen

    Sorry to hear it wasn’t brittle. Is it possible that it didn’t get hot enough or cook long enough? We hope you still ate it – sounds like it would taste like a yummy caramel!

Leave a Comment

Your email address will not be published.