Why buy peanut brittle when you can make your own? This recipe takes a bit of patience and a watchful eye, but the results are well worth the extra efforts. I bought a candy thermometer just to try this recipe, but you don’t have to – see the instructions for details.
1 1/2 teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 1/2 cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
1 pound shelled unroasted peanuts
- Heat oven to 200º F.
- Butter 2 cookie sheets, 15 1/2×12 inches, and keep warm in oven.
- Mix baking soda, 1 teaspoon water and the vanilla; reserve.
- Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240º F on candy thermometer or until small amount of syrup dropped into very cold water forms a soft ball that flattens when removed from water.
- Stir in butter and peanuts. Cook, stirring constantly, to 300º F or until small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat.
- Quickly stir in baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet; quickly spread about 1/4 inch thick.
- Cool completely, at least 1 hour.
- Break into pieces.
- Store in covered container.
Food Mingle Blog Alternatives and Substitutions:
- Be patient while the mixture heats up to 300 degrees – do not increase the heat like I did, else your brittle will burn.
- Be sure to use a 3-quart sauce pan as directed – this will ensure that the mixture heats up properly. Using a larger pan, like I did, will cause the mixture to heat more slowly.
Yield:72 appetizer servings
Adapted From: http://www.bettycrocker.com