Peanut Brittle

Written by on in Candies

Years ago we had a Christmas party at work and Dr.Miller brought in a big batch of his homemade peanut brittle. It was so delicious, I just had to get the recipe. Just a heads up…you will need a candy thermometer for this (unless you are a pro at making candy and you use the old “put a drop in a glass of water and see if it hardens” method like my mom used to do! Please read the directions before you begin as candy can be unforgiving when on the stove.

Peanut Brittle
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Peanut Brittle

Recipe by Diane BeckerCourse: Candies
Servings

8

servings

Ingredients

  • 2 cups sugar

  • 1 cup light Karo syrup

  • 1/2 cup water

  • 1 1/4 cups cups salted, blanched OR dry roasted peanuts

  • 2 teaspoons baking soda

  • 1 teaspoon vanilla

  • 1 teaspoon butter

Directions

  • In a saucepan, cook the sugar, Karo syrup and water together until the temperature on a candy thermometer reaches 280 degrees. At that point, continue cooking until the mixture starts to turn yellow.
  • Add the nuts and stir. Cook for 2 to 3 minutes, stirring frequently. Watch for the mixture to turn golden brown (don’t let it burn). Add 2 teaspoons baking soda and stir. Remove from heat and add 1 teaspoon vanilla and 1 teaspoon butter.
  • Stir, pour out onto buttered parchment paper and spread. Cool and crack into bite size pieces.

Notes

  • Make sure you use a large pan because when you add the baking soda, it RAPIDLY rises very high and will spill over if your pan is not tall enough.

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