Prep 5 mins
Cook 30 mins
I was leery of using so much peanut butter and only put in 1 1/2 cups. It worked fine. Next time I will try the 2 1/2 cups of peanut butter. If you want to use dry roasted peanuts, add them when you add the peanut butter.
- 2 cups sugar
- 1⁄4 cup water
- 1 1⁄2 cups light corn syrup
- 2 cups raw peanuts
- 2 1⁄2 cups creamy peanut butter
- 1⁄2 teaspoon vanilla
- 1 1⁄2 teaspoons baking soda
- Mix sugar, water and syrup in a heavy pot.
- Bring to a boil and heat to 240°F on a candy thermometer.
- Add peanuts.
- Heat to 300°F.
- Remove from heat and stir in peanut butter and vanilla.
- Stir in baking soda.
- Spread quickly onto a lightly buttered pan.
- Cool and break into pieces.
I loved this recipe. I used the full amount of peanut butter (my choice is Skippy creamy) and the candy is WONDERFUL! My daughter and sister think I should drizzle melted chocolate on it next time I make it. I'm going to try to make it without the peanuts and see how that goes.
Also, I made it completely in the microwave. Super easy when you have a microwave candy thermometer (Thanks, Mom!).
I have been making this recipe for years and everyone loves this. It is not extremely brittle because of the peanut butter in it. Reminds me of a butterfinger consistency. I love this stuff! My advice is to not use a wooden spoon to stir it together. I have broken them. Also, have your pans buttered and ready and have another person there to help you because it sets up very quickly!
Followed directions to the mark and ended up with crumbly peanut brittle.