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Jennifer’s Best Peanut Brittle

December 12, 2008

Jennifer's Best Peanut Brittle

If I could make one candy to give away every year, it would be peanut brittle.

This is probably my most miraculous of recipes due to it’s ability to cause sheer happiness in it’s recipients.  I’ve actually made friends by sharing this at parties and functions.

Every year someone tells me that this is their favorite peanut brittle recipe, which of course gives me a reason to keep making it for them!

You’ll need a good, heavy saucepan and a candy thermometer for this.  If you’ve never owned a candy thermometer, it’s really worth having.   I recommend investing a few dollars (a very few, really!) in a good quality thermometer.  Glass thermometers are cheap, but they tend to break easily.  I have a professional metal candy thermometer that I picked up at a local restaurant supply store, but they’re easy to find online and at other stores with cooking supplies, too.

Peanut Brittle

  • 2 cups sugar
  • 1 cup light corn syrup (Golden Syrup works if you don’t have access to corn syrup)
  • 1/2 cup water
  • 2 cups raw peanuts (I like Spanish peanuts)
  • 1 teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon baking soda
  • real butter for greasing pan

Grease a 10″x15″ baking sheet thoroughly with butter.

Combine first five ingredients (sugar, corn syrup, water, peanuts and salt)  in heavy saucepan.  Stir using a long-handled wooden spoon.

Boil until candy thermometer reaches 293 degrees F.

Peanut Brittle in the pot

Remove from heat and cool for a couple of minutes.  Add vanilla and beat.   Sprinkle baking soda into the mixture and beat will.  It will foam and change colors, which is just what you want it to do!

Immediately pour into baking sheet.   Be very, very careful because liquid candy at high temperatures is like lava!   Make sure the baking sheet is on a towel or cooling rack because it will be extremely hot.

Allow to cool completely (time will vary, usually an hour or so)  then flip over and give it a whack!   Break the pieces up however you like, then store in an airtight container at room temperature.

Do not store peanut brittle with other candies because it will absorb moisture and become sticky, sticky, sticky.

For best results, share with friends!

more of my recipes

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4 Comments leave one →
  1. Ana Lopes permalink
    December 12, 2008 10:14

    Thank you, thank you, thank you.
    I LOVE Peanut brittle.
    Ana

    • December 12, 2008 14:37

      You are so welcome!

      I love it, too, and this recipe is really, really yummy!

      ~Jennifer

  2. Hope permalink
    December 20, 2008 21:21

    OMG! I love this peanut brittle so much I won’t even share it. I’m so happy you posted the recipe so my kids can try it after I make some for them. YUM! I am in belly heaven right now.

    • December 21, 2008 20:56

      Belly heaven is a good place to be! You’ll have to let me know how it goes. :)

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