Peanut Brittle
Peanut Brittle is an easy candy recipe that tastes fantastic. It is crunchy and sweet, perfect for the holidays or anytime you want a yummy treat. It takes about 30 minutes to make so you could be eating this peanut brittle candy about an hour.
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Ingredients Needed for Peanut Brittle:
Sugar
Karo corn syrup
Water
Salt
Peanuts
Butter
Vanilla
Baking Soda
Instructions for Peanut Brittle:
Grease a large baking sheet and set aside.
In a sauce pan (large enough to hold peanuts and other ingredients plus room for mixture to boil), heat the sugar, Karo corn syrup, salt and water over medium heat to dissolve sugar.
Then, add the butter and bring to a boil-stirring to blend the butter.
Using a candy thermometer, simmer mixture while you stir frequently. Watch closely so the mixture will not burn.
Watch the candy thermometer-when the candy thermometer reaches the thread stage-230 degrees F, stir frequently so it will not burn.
When the candy thermometer reaches the soft crack stage-250 degrees F, add the peanuts and stir continually as it gets hotter.
When it reaches a point 295-300 degrees F, remove from the heat and add the vanilla and the baking soda. Stir quickly to combine. (I like to take my brittle off of the heat a few couple degrees before 300 and place my pan on hot pads on the kitchen counter quickly-then add vanilla and baking soda)
Quickly pour peanut brittle onto prepared baking sheet and spread out the brittle so the peanuts are in a single layer. Don’t scrape the pan.
Allow time to cool completely.
Break up and enjoy. Store leftover in an airtight container.
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Peanut Brittle
An easy and yummy old fashioned candy recipe.
Ingredients
- 2 cups white sugar
- 1 cup Karo corn syrup
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup butter
- 2 1/2 cups peanuts (extra large Virginia peanuts with sea salt)
- 2 tsp vanilla
- 2 tsp baking soda
Instructions
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Grease a large baking sheet. Set aside. Measure all ingredients and have them ready to go.
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In a medium to large sauce pan, place sugar, corn syrup, water and salt. Stir to combine. (I like to use a wooden spoon when making candy)
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Heat mixture over medium heat to dissolve the sugar. Stirring occasionally so it will not burn.
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Add butter and stir frequently to blend the butter with the sugar mixture. Bring mixture to a boil. Do not turn heat up-keep on medium heat.
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As the mixture boils, use a candy thermometer to watch the temperature.
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When mixture reaches the thread stage-230° F, stir frequently. Enough to avoid burning.
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When mixture reaches the soft crack stage-250° F, add peanuts and stir continually until your candy reaches 295-300° F.
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Immediately remove from the heat and stir in vanilla and baking soda. (I remove mine a couple degrees before 300-my pan stays so hot it will keep cooking and can burn if you don't move quickly)
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Quickly pour mixture on prepared baking sheet and use your wooden spoon to spread the brittle out so the peanuts are in a single layer. Do not scrape the pan.
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Allow time to cool completely. Then, break up, enjoy and store leftovers in an airtight container.
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