Abstract: A process of making nut brittle such as peanut brittle is disclosed. The process includes a step of combining sugar, corn syrup, and water to form a first mixture. The first mixture is heated to a first syrup temperature of about 275.degree. F. Butter is added to the first mixture to form a second mixture. The second mixture is heated to a second syrup temperature between 285 and 300.degree. F. The second syrup temperature is indicated by a color change from an off-white color to a straw color. A soda mixture of baking soda, water, and vanilla is added to the second mixture with nuts and nut butter, forming a final mixture. Preferably the nuts are Virginia peanuts and the nut butter is peanut butter. The final mixture is sheeted to form a ribbon. The ribbon is cooled rapidly to a temperature between 35 and 550.degree. F., then allowed to rewarm to room temperature and broken in pieces. The nut brittle has a delicious nutty flavor. The texture is softer and easier on the teeth than conventional nut brittles.