:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/F9K_Fb_LjXuSEyhNOovn/cfa9cba3e4d00555d5d46c7abb59bf.jpeg "Homemade Old-Fashioned Peanut Brittle")
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Homemade Old-Fashioned Peanut Brittle
This recipe is especially great for the holiday season or just any ordinary day when you are craving something sweet.
Ingredients
- 2 cups crystal sugar
- 1 Cup light corn syrup
- 1⁄2 Cup of water
- 1⁄2 teaspoon salt
- 2 cups raw unsalted peanuts
- 2 tbls unsalted butter
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
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Directions
Start by combining the sugar, corn syrup, water, and salt in a large, heavy-bottomed saucepan over medium heat. Stir this mixture gently until the sugar is completely dissolved. I find that using a wooden spoon yields the best result.
Once dissolved, increase the heat to high and bring the mixture to a boil without stirring. When the temperature reaches 250°F on a candy thermometer, add the peanuts and reduce heat to medium. Stir constantly. Be patient; this might take a little time, but trust me, the result is worth the wait.
Add the butter when the temperature reaches 300°F. Keep stirring for another 2 minutes until the thermometer reaches 305°F. Please make sure to keep a close eye on the thermometer during this process. Overcooking can give your peanut brittle a burned and bitter taste.
Turn off the heat and promptly add the baking soda and vanilla. Stir quickly as the baking soda will cause the mixture to foam up.
Pour the mixture onto two greased baking sheets or silicone mats. Spread it into a thin layer with a spatula. It's essential to work fast during this step as the mixture begins to harden pretty quickly.
Allow the brittle to cool and harden for at least 1 hour. Once cooled, break the brittle into pieces.
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TammersHomemade Old-Fashioned Peanut Brittle
This recipe is especially great for the holiday season or just any ordinary day when you are craving something sweet.
Start by combining the sugar, corn syrup, water, and salt in a large, heavy-bottomed saucepan over medium heat. Stir this mixture gently until the sugar is completely dissolved. I find that using a wooden spoon yields the best result.
Once dissolved, increase the heat to high and bring the mixture to a boil without stirring. When the temperature reaches 250°F on a candy thermometer, add the peanuts and reduce heat to medium. Stir constantly. Be patient; this might take a little time, but trust me, the result is worth the wait.
Add the butter when the temperature reaches 300°F. Keep stirring for another 2 minutes until the thermometer reaches 305°F. Please make sure to keep a close eye on the thermometer during this process. Overcooking can give your peanut brittle a burned and bitter taste.
Turn off the heat and promptly add the baking soda and vanilla. Stir quickly as the baking soda will cause the mixture to foam up.
Pour the mixture onto two greased baking sheets or silicone mats. Spread it into a thin layer with a spatula. It's essential to work fast during this step as the mixture begins to harden pretty quickly.
Allow the brittle to cool and harden for at least 1 hour. Once cooled, break the brittle into pieces.
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