Prep 10 mins
Cook 1 hr
This peanut brittle is very light and fluffy. It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy. You could also use another nut if you are allergic to peanuts. This brittle won't break your teeth!
- 2 cups sugar
- 1 cup light corn syrup
- 1⁄4 cup butter
- 1⁄2 cup water
- 2 1⁄2 cups raw peanuts
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- Butter 2 large baking sheets; set aside. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, butter, and 1/2 cup water. Cook and stir over medium-high heat to boiling. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275°, soft-crack stage (about 30 minutes). Add nuts; cook and stir to 295°, hard-crack stage (15-20 minutes more). Remove saucepan from heat; remove thermometer.
- Quickly add vanilla, stir in briskly. Sprinkle baking soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets. Cool; break into pieces. Store tightly covered.
- This recipe produces a "fluffy" brittle, the candy is lightly honeycombed and opaque. For a dark and clear brittle, omit the baking soda. And let me know how that works out.
It was awesome! I thought there would be too many peanuts, but the amount was just right. I've been looking for a "fluffy" recipe for my hubby. He gives it a thumbs up. Now I need to make a batch to send to the troops for the holidays!