Peanut Butter Peanut Brittle
- Ready In:
- 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.
Questions & Replies
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Yes, this is definitely Butterfinger brittle -- great stuff, much better than the usual hard stuff. Just don't do what I did, though: line the pan with wax paper! The wax paper melted to the brittle and I couldn't get all of it off. We just ate it anyway... Next time I'm going to try parchment paper since supposedly it withstands higher temps. (And there WILL be a next time, for sure... DH really loved this stuff!)
This is amazing candy! So good. Mine came out quite crumbly, but after I broke it into pieces I just scooped up all the crumbs into a bowl and left them on the counter and they magically disappeared! Next time I might make it on 2 cookie sheets because even using my biggest one, it still was quite thick, which I think may have contributed to the crumbling. Only change I made was to use dark corn syrup because thats all I had on hand. Very delicious...thank you!
This was amazing! I would have taken a picture, but my dad has kidnapped my camera and I have a feeling this won't last until after Christmas when I get the camera back! You are absolutely right about the brittle being reminiscent of the inside of a Butterfinger candy. I didn't use the salted peanuts because I didn't have any and I would probably prefer it without them again. I actually cut a couple pieces into somewhat rectangular shapes before they cooled completely and dipped them in milk chocolate...you can imagine just how fantastic that was! I added this recipe to my cookbook the day you posted it, and it took me until today to get the chance to try it. I am so glad I did. And thank you for posting it! This is a definite "keeper" and a great addition to my Christmas cookie and candy tray!