The Bardic Chef: Recipe – Peanut Brittle

So it seems that peanuts are the best nut to eat when combined with alcohol. The patrons are gobbling up every recipe so long as there’s the salty crunch behind it. I feel like I could just set the unprepared nuts out in a bowl on the bar and they would consume them by the bushel. How odd.


  • 2 cups of sugar
  • 1 cup of water
  • 2 cups of peanuts, unsalted
  • ¼ cup of butter
  • 1 cup of corn syrup


Use some butter to thoroughly prepare a thin baking sheet. In a bowl, mix the butter until it’s soft and fluffy. In a pan, combine sugar, syrup, and water over medium heat, and cook until the mixture becomes whispy when drizzled from spoon. Add in the peanuts, stir until it’s a light brown color. Add in the butter. Pour onto the prepared baking pan and spread it out as thin as possible. Allow to cool before chopping.