Schoolhouse Peanut Brittle Recipe

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Schoolhouse Peanut Brittle
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  1. Line three 15-in. x 10-in. x 1-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 260° (hard-ball stage).
  3. Stir in peanuts and butter; cook to 300° (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. Yield: 2-3/4 pounds.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 53.5 Kcal (224 kJ)
Calories from fat 17.28 Kcal
% Daily Value*
Total Fat 1.92g 3%
Cholesterol 0.69mg 0%
Sodium 50.03mg 2%
Potassium 26.18mg 1%
Total Carbs 9.05g 3%
Sugars 8.43g 34%
Dietary Fiber 0.33g 1%
Protein 0.87g 2%
Iron 0.1mg 1%
Calcium 5.1mg 1%
Amount Per 100 g
Calories 281.21 Kcal (1177 kJ)
Calories from fat 90.85 Kcal
% Daily Value*
Total Fat 10.09g 3%
Cholesterol 3.65mg 0%
Sodium 262.97mg 2%
Potassium 137.59mg 1%
Total Carbs 47.55g 3%
Sugars 44.33g 34%
Dietary Fiber 1.74g 1%
Protein 4.55g 2%
Iron 0.7mg 1%
Calcium 26.6mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
  • 2

Good Points

  • saturated fat free,
  • low cholesterol

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