Colonel Franklin’s Peanut Brittle
Makes about 36 pieces
  • ½ teaspoon kosher salt
  • 3 cups sugar
  • 1½ cups water
  • 1 cup light corn syrup
  • 2 cups raw blanched peanuts
  • 2 teaspoons vanilla extract
  • 1 tablespoon baking soda
  1. Line a large rimmed baking sheet with parchment paper; spray paper with cooking spray and sprinkle with salt.
  2. In a large enamel-coated Dutch oven, cook sugar, 1½ cups water, and corn syrup over medium-high heat, stirring occasionally, until a candy thermometer registers 235°, 20 to 25 minutes. Add peanuts; cook, stirring constantly, until a candy thermometer registers 315°. Remove from heat.
  3. Stir in vanilla and baking soda, stirring vigorously, 5 to 6 more minutes. Pour onto prepared baking sheet and let cool completely. Remove brittle from parchment paper and break into pieces. Store in an airtight container for up to 3 weeks.
Recipe by Taste of the South at