Friday, December 12, 2014

Peanut Brittle Recipe - As Promised.....

As promised....I made the first batch of peanut brittle today and thought I'd share....want one...go ahead!  Anyway.  While making it, I thought it might be nice to re-do the recipe using photos.  So, here you go.....
If you missed the recipe, check out my blog page for December 2nd.  Now, on to the process.....
Butter those pans....aren't mine ever so gorgeous.  These pans are as old as my oldest son.....
Put them in a warm oven.  The lowest heat on my oven is 170 degrees and it works perfectly.
Get everything ready:  The first thing, is the 1 1/2 teaspoons of baking soda, 1 teaspoon of water and 1 teaspoon of vanilla.  Set this aside, it will go in last.
Next measure out 1 1/2 cups of sugar, 1 cup of water and 1 cup of corn syrup.  You will put this into a heavy pan and using a candy thermometer bring  the mixture to 240 degrees, stirring occasionally. 
Keep cooking, no shortcuts.  You MUST bring the temp to 240 degrees......
Honestly, this process could take 20 minutes or more.  Once you reach 240 degrees add
3 tablespoons of butter and 1 pound of peanuts.  I use Planter's cocktail peanuts, but you could use Spanish peanuts if you like.  Don't use dry roasted.  Once you add the butter and peanuts, stir CONSTANTLY.  No kidding, this will burn.  Now you will cook until the temperature reaches 300 degrees.  Again, no cheating and this takes quite a while.  Are you stirring?  By the way, if the phone rings.  Don't answer it, if you quit stirring for even 10 seconds, your mixture could burn.  Once you reach 300 degrees remove from heat and add
Remember the mixture of baking soda, water and vanilla.....add it now, stir it in and pour your mixture onto your two greased pans.  Spread the mixture as thin as you can.  I use a wooden spoon to spread.  Don't worry if it tears apart, And if it looks not so good, who cares.  You are going to break the brittle into pieces when it cools.  It's really, really hot so be careful  Not a mixture to make with small children underfoot.  Oh oh...guess what photo I didn't take.  You've got it.....sorry.  If I make another batch tomorrow I'll be sure to take a photo. 

This recipe makes about 2 pounds.  If your husband helps, you'll have to hide it to keep him out.  My two pounds is disapearing quickly.

It's easy clean up if you put your pans and utensils  into hot soapy water.   Let them sit a minute or two and everything will be all clean and ready for another batch.  I never make two batches the same day.  It too tempting to rush the second batch and remember what I said, no cheating, no rushing. 

That's it for me today, I hope you give this a try, because it's really easy and it always turns out. 

Hugs from my world to yours,
Mary Mac
AKA:  Glitter Grammy


  1. OMG ! You are very special cook! Congralations !

  2. My mum would have loved this, as Peanut Brittle was one of her favourites.

    Hope you are having a nice weekend. Sue

  3. It is the best ladies, you MUST make a batch for yourself. Mom, please mail me some! hehe (You don't have to, just remember to make a batch next time we visit!)


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