Vicki’s Famous Old-Fashioned Peanut Brittle

Vicki's Famous Peanut Brittle

Lest you need reminding, Christmas is not far away. And though gifts from the kitchen are thoughtful hostess presents, and much appreciated treats for co-workers and Santa, the last thing you have time for making is this peanut brittle recipe, right? Wrong. It takes less time to make this batch of brittle than it does to drive down Washtenaw in holiday traffic.

My husbands downfall is this peanut brittle. I smell it all over him when he comes home from work during the holiday season. When I call him at the office, he can barely speak, his mouth is so glued together with peanuts and candy. Vicki, a co-worker of his, brings batches to the office every year and it disappears as fast as she makes it.

“I  began making it 30 years ago for a sick relative – it was the only thing we could get her to eat and enjoy. My 92-year old stepfather loves to receive a package of peanut brittle in the mail each Christmas.  I send him a large supply to enjoy for a few weeks. Even for his July birthday, I send the treat; that’s our tradition.  He asks for nothing , except this. What an easy person to please.”

Peanut Brittle is also easy on our beleaguered December purse-strings. Vicki tells me the price of Pee-wee nuts hasn’t risen in 10 years; one bag of Pee-wee peanuts is enough for 3 batches of this treat.  I asked Vicki how long the brittle keeps. She says she’s never had it around the house longer than 3 weeks, but it remained delicious through then.

Recipe: Vicki’s Famous Old-Fashioned Peanut Brittle


  • 1 cup white sugar
  • 1/2 cup white corn syrup, such as Karo
  • 1 cup raw peanuts
  • 1 teaspoon unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


  1. Place sugar and corn syrup In a 2-quart glass bowl. With a wooden spoon, stir well to combine. Microwave on high 2 minutes. Remove and stir, then continue microwaving an additional 2 minutes.
  2. Stir in peanuts. Return to microwave and cook on high  2 minutes. Remove and stir, then continue microwaving an additional 2 minutes.
  3. Remove from microwave and stir in butter and vanilla. Stir well and microwave on high 1 1/2-2 minutes. (Watch very carefully; do not overcook or it may burn.)
  4. Meanwhile, lightly grease a baking sheet.
  5. Remove mixture from microwave and stir in baking soda. It will foam and bubble. Stir gently until light and foamy. Immediately pour mixture into prepared baking sheet. Let cool in the baking sheet at least 30-60 minutes or until firm.
  6. Break into your preferred size pieces.

Active Time: 20 minutes

Rest Time: 30-60 minutes

Number of servings (yield): Enough to fill a 6-inch by 3-inch tin.

Copyright © Peggy Lampman’s dinnerFeed.

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