Peanut Brittle

Grandma loves peanut brittle. My daughter, Zoe made her a batch, which did not last long! It works best if you use raw peanuts. She used roasted peanuts, which get a bit dark.

Have all your ingredients measured out and ready. You have to work quickly before it hardens. Also, you will need a candy thermometer for this recipe.
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Peanut Brittle

Serves 16

1 cup white sugar
1/2 cup light corn syrup
1/4 tsp salt
1/4 cup water
1 cup peanuts
2 Tbs butter, softened
1 tsp baking soda

Grease a large cookie sheet or use a rubber baking mat. Set aside.

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.

Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Break candy into pieces.

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2 thoughts on “Peanut Brittle

  1. Hi Leslie-I tried this tonight. My father LOVES peanut brittle. Mine didn’t set. Did it not get hot enough? I didn’t have a candy thermometer? It’s kind of like sweet peanut goo.

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