Thursday, October 6, 2011

BEST peanut brittle

My mother does not like candy.
She looooves mont blanc, millefeuille, marron glace..... but never "candy"

BUT when I made these peanut brittle- She could not keep her hands off them!

These are so addictive. Make these right, and you've got a full sheet of good GOOD eats! These are cheap to make and easy peasy. This was my first time making them, so as I usually do with any recipes, I watched a few youtube videos of people making their peanut brittle and got the feel of it, then tried this recipe I found.

I bagged them up and gave them to a few people and they absolutely loved them. It is not hard, like those hard candy, got that airy honey comb like texture, and packed with a wonderful peanut flavor!!

I haven't tried any other recipes, but after tasting these, I really don't think I need to look any further.


  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tablespoons butter, softened
  • 1 teaspoon baking soda


  1. Grease a large cookie sheet. Set aside.
  2. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
  3. Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces. Actually, I really don't think a sheet of brittle needs to be a rectangle... so I just poured it onto the sheet pan, and made sure that it was flat (I like the peanuts close together, so I just made sure that the nuts are in one layer. if any are being stacked, I just flattened them with whatever I was mixing the final mixture with) When you mix in the final ingredients, MIX them in. as you mix the baking soda in, it will foam up, keep vigorously stirring for like... five seconds.)

I put it out on my baking sheet pan with PAM on it, then transferred it onto my marble counter, while it was still warm and not completely hardened. I think doing this made it much easier to take the brittle off in order to break it into pieces.

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