Old Fashioned Peanut Brittle
Servings 20 pieces
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- ½ cup water
- 2 tbsp butter
- 1 tbsp baking soda
- 1 tbsp vanilla
- ½ tsp salt
- 2 ½ cup Spanish peanuts
Instructions
- Butter or on-stick spray a large high sided cooking sheet. Make sure you get the sides as well.
- Over medium heat bring to a boil sugar, corn syrup, water, and 2 tablespoons of butter. Using a candy thermometer cook until it reaches 240°. Add Spanish peanuts and cook until thermometer reaches 290°.
- Note: Removing around 280°-285° is where most like the coloring and the crunch but some may like it darker and crunchier at 290°.
- Remove from heat and quickly stir in baking soda, salt, and vanilla. Pour immediately into the buttered pan, and tilt the pan so that the brittle covers the entire pan corner to corner. DO NOT use a knife to push it around, your brittle will not look as nice.
- Allow to cool to room temperature. Break into pieces.
Notes
To store:
Wrap tightly and store in an airtight container at room temperature.
Proper storage should keep brittle fresh for up to two months.
Proper storage should keep brittle fresh for up to two months.
