Recipe by Kozy Kitchen
This candie reminds me of the middle of a Butterfinger.It is not as "brittle" as the traditional peanut brittle and is a wonderful change!
Top Review by Kansas Kook
This is the best peanut brittle. I only used one cup of peanut butter because that is all I had and it was plenty. I used 1 1/2 cups of sugar with perfect results. Also, there is no need to line the cookie sheet with anything - just butter it as directed. There should be no problem with sticking.
- 2 cups sugar
- 1⁄4 cup water
- 1 1⁄2 cups light corn syrup
- 2 cups salted peanuts
- 2 1⁄2-3 cups peanut butter
- 1⁄2 teaspoon vanilla
- 1 1⁄2 teaspoons baking soda
Directions See How It's Made
- Preparations: Butter a cookie sheet;place in warm oven to keep warm-to hot. Combine the baking soda and vanilla in a small cup and set aside.(this keeps the soda from brown flaking in your syrup).
- Combine sugar,water and corn syrup in heavy saucepan.
- Bring mixture to full boil over high heat, stirring until mixture appears clear.
- Cook to hard crack stage- 290 degrees.(No thermometer? Fill a cup with cold water and drip a drop of the syrup into water. Feel the drop at the bottom of the cup -- if it's hard and brittle, it's ready!
- Meanwhile, put the measured peanut butter and peanuts in a medium size bowl and microwave on defrost or half power to warm .
- When the syrup hits 290 remove from heat and add vanilla,soda and the warmed peanut butter mixture. Combine and stir quickly.
- Working quickly, pour onto a very warm - hot buttered cookie sheet; spread with large spoons or forks.
- Cool; break into pieces.