So I missed National Pie Day, National Lobster Thermidor Day and National Irish Coffee Day… I was not going to miss National Peanut Brittle Day, too!
I tell you what – you want an adventure – make Peanut Brittle.
This homemade Peanut Brittle is old-fashioned, sweet, and the kind of confection that’s perfect anytime of year!
I learned two things while making this glorious golden colored candy – do not try this without a candy thermometer – and be sure to continually stir your mixture once the peanuts are added.
Perhaps it doesn’t take long for temperatures to spike, things to bubble, and peanuts to burn if not constantly stirred.
And perhaps I know a little bit about this.
Okay…perhaps I definitely know a lot about this.
I don’t own a candy thermometer (yet). So I had no choice but to use the hand held style I have. One that doesn’t clip to the side of a pot. Which means – I was holding the thermometer in one hand and watching that the temperature didn’t rise above 300 degrees while trying to stir the mixture with my other hand as things were bubbling and frothing and requiring my undivided attention. And while keeping close watch on the thermometer my peanuts were momentarily neglected, causing, I hate to admit, a few to burn…mm-hmmm.
Please let my mistakes be your greatest teacher.
Biggest takeaway here – get yourself a candy thermometer so both hands are available and you can easily see what’s going on with that temp and those peanuts while it’s cooking.
Here’s the good news – despite my trials – it was still a brittle worth sharing! So buttery and crunchy, I promise it does not disappoint… Dom loved it!
Once you have all of your ingredients and materials assembled…let the adventure begin!
Wishing you a Happy Peanut Brittle Day!
Buon Appetito!
Print
Peanut Brittle
Ingredients
- 1 tsp. baking soda
- 1 tsp. water plus 1/2 cup
- 1 tsp. vanilla
- 1/4 tsp. salt
- 2 cups sugar
- 1 cup light corn syrup
- 6 Tbsp. butter
- 2 cups peanuts
Instructions
- Prep two cookie sheets with baking parchment paper or silicone liners and set aside.
- In a small bowl mix baking soda, 1 tsp. water, vanilla and salt. Set aside.
- In a 3-quart saucepan, mix sugar, 1/2 cup water and corn syrup. Cook over medium heat, stirring occasionally, to 240 degrees F.
- Once 240 degrees, stir in butter and peanuts. Cook, stirring constantly, to 300 degrees.
- Immediately remove from heat.
- Quickly stir in the baking soda mixture until light and foamy.
- Pour half the candy mixture onto each cookie sheet and quickly spread to about 1/4 inch thick.
- Cool completely for at least 1 hour.
- Break into pieces.
- Store in covered container.
{Recipe adapted from Betty Crocker.}
Ciao!
Ohhhh one of my all time favorite treats!! This looks lovely!
Thank you so much!!
Such a beautiful picture! Peanut brittle is one of my faves. Never tried making it though will have to give your recipe a try.
Thank you, Kelley! Have fun!
I love the way the blue sets off the beautiful golden tones in your Peanut Brittle!
Thank you so much!!
This looks amazing!!!
Thank you, Amanda!! It’s a fun recipe!!
I was in the same boat until I saw that it was National Peanut Brittle Day so I just had to go for it! So glad I did!! Thanks, Jessica!!
The first time I made peanut brittle was a complete disaster (I didn’t have a candy thermometer). I ran out and bought one the next day and you’re right it definitely makes things easier! This recipe looks great!
Big difference! Thanks so much, Keri! 🙂
Girl, I have been there! But hey this brittle looks fabulous, so job well done!
Haha – I figured I wasn’t alone on this! Thank you, my dear!!
Love these! We have a typical Brazilian sweet treat really similar, called “pé de moleque” (which translates to ‘boy’s foot’ lol). Now you made me crave some of those! 🙂
Awww! I love that! Thanks, Olivia! 🙂
Peanut brittle is one of those things I’ve never made, but have always wanted to. This looks fantastic Annie!
Thanks, Stacey! Peanut Brittle is certainly worth the effort!!