PEANUT BRITTLE with Amy’s Louisiana Kitchen

Amy’s Louisiana Kitchen


  • 3 cups white Sugar
  • 1 cup Karo Syrup
  • 2/3 cup Water

Boil until reaches 265 degrees. Then Add 24 ounces Raw Spanish Peanuts Cook until golden brown. Take off heat and add:

  • 1/2 Stick unsalted Butter (4 tablespoons)
  • 1 teaspoon salt

Stir until butter melts.


  • 2 teaspoons Baking Soda

Stir in well and pour onto a buttered cookie sheet. Spread with a spatula into a thin layer and let cool completely.

Break into pieces and store in an air tight container.


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