Peanut Brittle

Kannwilson's Note:

This is the best peanut brittle ever. It does take some time to make but it's worth it.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Yield: 70 pieces

• 1 ½ teaspoons baking soda
• 1 teaspoon water
• 1 teaspoon vanilla
• 1 ½ cups sugar
• 1 cup water
• 1 cup light corn syrup
• 3 tablespoons margarine or 3 tablespoons butter
• 1 lb shelled unroasted peanuts

Directions:

1. Butter 2 cookie sheets, 15 1/2 x 12 inches; keep warm.
2. Mix baking soda, 1 tsp water and the vanilla; set aside.
3. mix sugar, 1 cup water and the corn syrup in a 3 quart saucepan.
4. Cook over medium heat, stirring occasionally, to 240 degrees F on candy thermometer.
5. Stir in margarine and peanuts.
6. Cook, stirring constantly to 300 degrees F.
7. Watch carefully so it doesn't burn.
8. Remove from heat immediately; stir in baking soda mixture.
9. Pour half of the candy mixture on each cookie sheet and spread quickly until it is about 1/4 inch thick.
10. Cool and break into pieces.

Reviews

[Lisa in Oregon]

This is the 3rd time I have made this recipe and it's fantastic... followed to a T and came out perfect again and again!

[Chef #492257]

This was my first attempt at making peanut brittle and I'm trying not to eat it all at once. This tastes better than any store brand I've tried. I added 2 1/2 cups salted Virginia peanuts when the sugar reached 280 degrees and continued cooking until it reached exactly 300 degrees then added the baking soda/vanilla/water mixture. It takes a while to reach the right temperature so be patient, it will get there. I divided it between two cookie sheets and stretched it a little and the moment it turned hard, I broke it up and dug in. I have to force myself to put it away(for now). Next time, I'll try this recipe using cashews.

[ryan_baker]

Great recipe. I just made it today for the first time and already 2 people have asked for copies. It probably is worth mentioning that the baking soda makes quite the explosion so follow the directions and make sure your pan is large enough.