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from "Sugar Pie and Jelly Roll" by Robbin Gourley

Along with hearth fires, this candy is a ritual of winter.

12 to 18 pieces, depending on size
 Sugar Pie and Jelly Roll

1/2 cup water
1 cup light corn syrup
2 cups sugar
Pinch of salt
2 cups peanuts
1 tablespoon baking soda
1 tablespoon butter
1 teaspoon vanilla

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Place water, syrup, sugar, and salt in a medium saucepan and bring to a boil. Add peanuts, stirring occasionally to prevent sticking. Cook to 296°F on a candy thermometer. Remove from the heat and add baking soda, butter, and vanilla. Stir thoroughly. Pour onto a greased marble slab or greased baking pans. Spread quickly to 1/4-inch thickness. When almost cold, loosen candy from slab with a spatula and break into small pieces.
Vary your choice of nuts: brittle can be made with walnuts, pecans, or cashews. Use raw or roasted nuts.

Buy The Ingredients Walnuts Cashews
Product nutrition and information
 Quantity Ingredients Est.Price
  Karo Light Corn Syrup - $3.69/ea
 16fl oz
  Domino Granulated White Sugar - $2.79/ea
  Planters Dry Roasted Unsalted Peanuts - $5.59/ea
You May Already Have
  La Baleine Fine Sea Salt - $4.69/ea
  Arm & Hammer Baking Soda - $1.39/ea
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Spice Select Pure Vanilla Extract - $8.99/ea
 2fl oz
Estimated Total:  
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