Prep 5 mins
Cook 20 mins
I never liked Peanut Brittle until I had this recipe. This is my Aunt Barbara's recipe, and it is very light and fluffy compared to the other tooth-breaking recipes. Once you try this, you won't want any other peanut brittle. Everyone that has it has asked me for the recipe, so here you are!
- 2 cups white sugar
- 1 cup light corn syrup
- 1⁄2 cup water
- 3 teaspoons baking soda
- 1 teaspoon vanilla extract
- 1 tablespoon butter
- 2 cups raw peanuts
- 1 dash salt
- Liberally butter a large jelly roll pan, or alternatively you may line it with wax paper. Set aside.
- Combine sugar, corn syrup and water in a large, heavy-bottomed saucepan. Cook on medium-high heat until mixture reaches 234 degrees on a candy thermometer.
- Add peanuts and salt and continue cooking until golden brown and temperature reaches 305 degrees on a candy thermometer. Turn off heat and stir in butter and vanilla and mix well. Add baking soda, stir quickly, and pour out onto prepared pan. Mixture will continue to foam up, and let it. This is what makes your brittle so light in texture. Set aside, and allow to cool completely.
- After brittle has thoroughly cooled, break it into pieces and store in an airtight container for up to -- well, I don't really know how long it stores, because we always eat it up!