Though we have made and distributed peanut brittle for many years, I never knew the origins of the confection. The story I heard was The first peanut brittle recipe was first published in 1893 in Good Housekeeping Magazine. Though George Smith, a candy maker from Illinois is often credited with making the first recipe, he was said to be experimenting with recipes for caramels. There is another story that a Southern housewife from Alabama accidentally made brittle when she used baking soda instead of cream of tartar, while making taffy. The soda created a bubbly light crisp texture. A third story involved Civil War soldiers cooking candy with peanuts and molasses. The candy became popular in the 1920’s when it was mass produced by the Herman Goelitz Confectionery Company , now known as the Jelly Belly candy company. reaching national popularity in the 1950’s.
Other varieties include cashew, walnut , pumpkin seed and sesame seed. There are chocolate dipped and spicy candy for all tastes.
Below is the basic peanut recipe that we have used for years. When making the candy a thermometer is used to know when to add the raw nuts and the baking soda mixture.
Peanut Brittle Recipe
1 1/2 tbs of baking soda
1 tsp water
1 tsp vanilla extract
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tbsp butter
1 pound raw peanuts
Butter two cookie sheets, put aside.
combine sugar, syrup and water in a large heavy pot.
Put baking soda in a small bowl,
add vanilla extract and a tsp of water.
Cook the water, syrup and sugar until the candy thermometer reads 240 degrees.
Add the raw peanuts and butter continue cooking until the candy reaches 300 degrees.
Add the vanilla, baking soda and water mixture be very careful the
candy will froth, Beat well ,remove from burner.
pour half of the candy on each sheet. allow to cool.
When hard, gently remove the candy with a spatula.
Break into pieces and store in a container.
Have fun making candy on this National Peanut Brittle Day.
carolaspot@aol.com copyright 1/26, 2026.
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