Peanut Brittle-the perfect candy for the peanut lover in your life!
I totally fell for it this weekend. The Taste of Home magazine arrived about a week ago, filled with some yummy treats. I dog-eared about a dozen recipes I want to try…then left the magazine laying around.
Hubby found it, I think he dog-eared a few extra recipes for me. Then he spotted the peanut brittle. He’s been asking me to make it and I just hadn’t gotten around to it yet. Long conversation short, he said I couldn’t do it. Big mistake mister! Not a half hour later, I’ve got my candy thermometer out and all the ingredients lined up.
Silly boy, Brittle is easy to make. In less than an hour I was taking him a sample for approval. I didn’t really need his approval, I just wanted to have that look on my face, you know the one, the “I showed you” look.
I think he had the same look on his face as he ate it up.
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from Taste of Home Magazine
- 3 cups sugar
- 2 cups water
- 3/4 cup light corn syrup
- 3/4 cup dark corn syrup
- 2 cups salted peanuts (cocktail, spanish or dry roasted)
- 2 tablespoons butter
- 1 tablespoon baking soda
- 1 teaspoon vanilla extract
- Line 3 large baking sheets with parchment paper. set to the side.
- In a large heavy duty sauce pot, combine sugar, water, and corn syrups. Bring to a boil, stirring occasionally to dissolve sugar,.
- Once mixture reaches a full boil, continue boiling without stirring, over medium heat until a candy thermometer reaches 260 degrees (hard ball stage) Stir in peanuts and butter, stirring frequently till mixture reaches 300 degrees (hard crack stage.)
- Remove from heat and stir in Baking soda and vanilla, mixture will foam up. Pour out onto the 3 baking sheets and spread as thin as possible. Let cool completely then break into pieces.
recipe source ChocolateChocolateandmore.com