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Martha’s Peanut Brittle


  • 1 cup sugar
  • 1 cup white corn syrup
  • 1/4 cup water
  • 2 Tbsp. margarine
  • 1 tsp.soda
  • 1 1/2 cups dry roasted peanuts


By Martha Riggs of Upton, Kentucky
Member of Nolin RECC


In heavy saucepan stir sugar, syrup, water, and margarine.

Let boil and stir until candy thermometer reaches 280°.

Stir in peanuts and cook until it reaches 300°.

Stir in soda.

Spread in buttered cookie sheet let cool and break into pieces.

Eat and enjoy.
Servings: 1 pound

RIGGS writes, “I make this candy and give several batches away at Christmas time. I have been making this for 26 years. Family and friends always look forward to getting this for the holidays. The reason I like this peanut brittle is because it is not too hard and stays pretty and white.”

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