Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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candy, desserts

Bill's & Elizabeth's Peanut Brittle

Bill & Elizabeth Bouchillon
Mom's Black Book

Servings: 144

Preparation Time: 15 minutes
Start to Finish Time: 1 hour 45 minutes

Warm the cookie sheet prior to turning the brittle mixture out. This will allow you to get a thinner brittle. Line the pan with wax paper to make cleanup easier.


  • 2 teaspoons baking soda
  • 1 cup light corn syrup
  • 1/2 cup water
  • 3 cups sugar
  • 3 cups peanuts, raw
  • 3 teaspoons butter
  • 1 teaspoon salt


  1. Mix baking soda and 1 teaspoon water; reserve.
    Combine corn syrup, water and sugar. Cook over medium heat, stirring occasionally, to 240ºF on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
  2. Stir in butter and peanuts. Cook, stirring constantly, to 300ºF or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
  3. Quickly stir in baking soda mixture until light and foamy.
  4. Turn onto buttered board and cool. Break up into individual pieces.

Per Serving (excluding unknown items): 41 Calories; 2g Fat (33.1% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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