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Peanut Brittle

Peanut Brittle-the perfect candy for the peanut lover in your life!

Peanut Brittle-the perfect candy for the peanut lover in your life!

Do you ever have someone trick dare you to make something? You know what I mean…
“You can’t make that, it’s too hard.”

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.

Peanut Brittle-the perfect candy for the peanut lover in your life!

Candy is pretty easy to make, the key is a good candy thermometer, and having all your ingredients pre-measured out before you start.

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Peanut Brittle
from Taste of Home Magazine

Peanut Brittle

Peanut Brittle

Ingredients

  • 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

Instructions

  1. Line 3 large baking sheets with parchment paper. set to the side.
  2. In a large heavy duty sauce pot, combine sugar, water, and corn syrups. Bring to a boil, stirring occasionally to dissolve sugar,.
  3. 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.)
  4. 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.

Notes

recipe source ChocolateChocolateandmore.com

Peanut Brittle-the perfect candy for the peanut lover in your life!

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Cream Cheese Mints

Peanut Butter Cookie Cups

Peanut Butter Cookie Cups

Sweet and Salty Crackers-a great way to use up leftover crackers

Sweet and Salty Crackers

Dark Chocolate Tiger Cookies

Dark Chocolate Tiger Cookies

Caramel Apple Toffee Cookies

Caramel Apple Toffee Cookies

Buckeye Bark-so easy to make, so hard to resist!

Buckeye Bark

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Reader Interactions

Comments

  5. Ashley @ Kitchen Meets Girl says

    November 28, 2012 at 8:53 pm

    Ooooh, I love peanut brittle. I’ve never made my own; my mom usually makes it at the holidays and I just swipe hers. 🙂 This doesn’t look too difficult to make and I’ve tried a few repices requiring a candy thermometer lately, so maybe I’ll finally give this a go on my own. Looks great, Joan!

  9. www.you-made-that.com says

    November 29, 2012 at 4:32 am

    I’m a peanut brittle lover and this looks awesome! That is a sure way to get me to make something too is to tell me I can’t do it. Sounds like your hubby got your number! I have a recipe on my site that is pretty simple if you don’t want to use a thermometer you should try it sometime too.

  12. Patty says

    November 29, 2012 at 8:50 pm

    Your brittle looks just perfect, like professionally made candy! Peanut brittle is not safe around my husband, I think it’s one of his favorite treats;-)

  13. Roxana | Roxana's Home Baking says

    November 29, 2012 at 9:24 pm

    I stopped my subscription to Taste of home because of the tempting treats although their baking book is my go-to book and I buy almost all their collections issues.
    This brittle looks great, great your hubby made you make it.

  20. HungryLittleGirl says

    December 3, 2012 at 8:29 pm

    I love this recipe! My husband begs me to make brittle fro so long, but it kind of scares me with all the temperatures!
    Since I know, that all your thing turn out really good, I will finally do it and use your recipe for it 🙂
    Thank you so much for sharing this at Wednesday Extravaganza! Hope to see you there again this week!

  22. Bonnie says

    December 16, 2012 at 12:19 am

    This was a great recipe, my family really likes it. The only comment that I got was add a bit more peanuts. So next time I will try it with 2 1/2 cups of peanuts. Thanks for the recipe.

  23. Del Floyd says

    December 9, 2013 at 12:21 am

    Joan, I have always made peanut brittle using the microwave recipes and they turn out well. The only problems is pouring the hot syrup out of a hot big glass bowl with no handle, its hard to do and dangerous. You cant get all the candy scraped out of the bowl unless you have someone to hold the bowl while you scrape it, using your method with the pan on the stove will be so much easier and it can be spread thinner. I just wonder why you add water on the stove method and no water is added for the microwave recipe.

  24. Susan says

    December 13, 2013 at 6:00 pm

    I know it is being stated that peanut brittle is beginner candy making and I may somewhat agree but you need to have some no how on candy making in general of which I really don’t. I bake. However, I just made this brittle and it is cooling. It seems to have turned out ok. What I would have liked to known before hand is that it takes some time for the sugar mixture to hit 260….at least it did for me. Stir in peanuts/butter easy enough and then wait again to hit 300, again longer than I thought causing me to think i was doing something wrong or something wrong with my thermometer. Then you take off heat and add vanilla/soda and you do say it is going to rise but I wasn’t sure how high to let it go and fearing it was going over my pan. I found that if you stir it, it falls back down. I immediately pour into 3 baking sheets but am dismayed that it is not spreading on its own….I tried to spread with my spatula (keep in mind this is super hot sugar) but seemed clumsy. I have since watched a video and watch this particular person use to forks to spread mixture. So if mine tastes good, I guess i won’t mind the super thick pieces =) I know I probably should have spread more.

  25. Beverly says

    October 4, 2014 at 9:23 pm

    Hmm….have made peanut brittle, but the old family recipe called for raw peanuts. Not quite sure about the salt on those nuts. (not a fan of the new craze of salted caramel, etc) But my all time favorite is pecan brittle. After substituting pecans – have never craved peanut brittle again, Pecan Brittle is the bomb!