Learn How to Make Peanut Brittle With this Heirloom Recipe

Enjoy making this simple, traditional candy for holidays, gift giving, and simple enjoyment. Peanut brittle is one of the simpler candies to make, and easy even for beginning candy makers to master.

For a few years, growing up, we would make different types of candy in December. We tried fondant based chocolates, different types of cookies, but our favorites were always peanut brittle and almond roca. We would wrap up the candy in cellophane bags, or small cookie tins, for neighbor gifts and gifts for other people we didn’t know as well. But, one bag of each candy would always end up in the Christmas stockings, or if we hadn’t made enough we’d enjoy the last bag on Christmas Eve together.

Candy making seems complicated, but the basics are quite simple. You will need to have a candy thermometer on hand to make sure the candy reaches the correct stage. Relying on boiling timing and water checks, the old fashioned methods, are not as a reliable at high elevations. Temperature is reliable no matter what elevation you are at.

Peanut Brittle

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• Author: Sarah

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Description

A simple and effective peanut brittle recipe, perfect for making in an afternoon.

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Ingredients

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• 2 cups brown sugar
• 1 cup corn syrup
• 1 cup water
• 2 c. salted peanuts
• 2 tbsp. butter
• 1 tsp. baking soda

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Instructions

1. Mix sugar, water, corn syrup in a heavy 2 quart saucepan.
2. Bring to a boil and boil till mixture reaches 275F.
3. Add salt and peanuts.
4. Bring mixture to 290F (hard crack stage) stirring often.
5. Remove from heat.
6. Add butter and baking soda and stir in.
7. Pour onto greased baking sheet and spread to 1/4 inch, or thinner.
8. Allow to cool.
9. Break into chunks when cool, and store in a covered container.

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Notes

1. Makes 2 1/2  lbs. of peanut brittle, ready for Christmas gift giving or holiday enjoyment.  Do not double recipe, just make more batches.
2. If you can only find pre-roasted peanuts, delay adding them to the brittle until step 5 to prevent the nuts from burning.

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Recipe: Peanut Brittle (heirloom recipe)

• 2 cups brown sugar
• 1 cup corn syrup
• 1 cup water
• 2 c. salted peanuts (raw and salted if you can get them, not roasted)
• 2 tbsp. butter
• 1 tsp. baking soda

Directions:

1. Mix sugar, water, corn syrup in a heavy 2 quart saucepan.
2. Bring to a boil and boil till mixture reaches 275F.
3. Add salt and peanuts. Note: if you can only get pre-roasted peanuts, wait and add peanuts with the butter and baking soda in step 5. This prevents the peanuts from becoming burnt.
4. Bring mixture to 290F (hard crack stage) stirring often.
5. Remove from heat.  Add butter and baking soda and stir in.
6. Pour onto greased baking sheet and spread to desired thickness.
7. Allow to cool.  Break into chunks when cool, and store in a covered container.

Makes 2 1/2  lbs. of peanut brittle, ready for Christmas gift giving or holiday enjoyment.  Do not double recipe, just make multiple batches if you need more.

Packaging Ideas:

Peanut brittle looks great in clear or decorative cellophane bags for gift giving. You can also package small amounts of peanut brittle in cookie tins, jars, or other reusable packaging options.

Peanut brittle should be stored away from direct and indirect heat sources, in a cool and dry place to help retain the integrity of the sugars. Brittle can be safely stored, in airtight containers, for up to two months.