Save Recipe Print
Cinnamon Peanut Brittle
Total:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min
Yield:
25 to 35 servings
Level:
Easy
Total:
45 min
Prep:
5 min
Inactive:
30 min
Cook:
10 min
Yield:
25 to 35 servings
Level:
Easy

Ingredients

Directions

Combine the water, sugar, cream of tartar and corn syrup in a medium-size heavy saucepan fitted with a candy thermometer. Bring to a boil over medium heat. After it boils, stir the mixture occasionally. Boil the mixture until it reaches 340 degrees F. The color should be deep golden brown. Remove from the heat and, working quickly, stir in the cinnamon with a wooden spoon. Stir in the butter until melted, then the peanuts and baking soda.

Pour the mixture onto the oiled cookie sheet with sides and spread it out a bit with the back of a wooden spoon, to about 1/4-inch thickness (it may not fill the whole pan). Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.)

Using your hands, and wearing cotton or plastic gloves if desired to keep off any fingerprints, break the brittle into pieces. Store in an airtight container.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Peanut Brittle

Recipe courtesy of Jacques Torres

Peanut Brittle

Recipe courtesy of Trisha Yearwood

Cashew-Cinnamon Brittle

Recipe courtesy of Gale Gand

Buttermilk Sherbet with Spicy Peanut Brittle

Recipe courtesy of Gale Gand

Nut Brittle

Recipe courtesy of Food Network Kitchen

Macadamia Nut Brittle

Recipe courtesy of Gale Gand

Croccante: Almond Brittle

Recipe courtesy of David Rocco

Cinnamon Stars

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories