Peanut brittle is much simpler to make than I used to think.
While I have never been a huge fan, I know many, many people who absolutely love peanut brittle. I always get a huge positive reaction to it when I place it in my holiday cookies boxes.
I have tried several different recipes over the years. This one gave me a lovely brittle, with more than just sugar flavor.
The corn syrup and sugar combine to create a thick syrup. Cooking the nuts in the syrup infuses the syrup into the nuts, especially when the break.
You will think you did something wrong while you are making this. The brittle starts to smell a little burnt towards the end. Don’t worry, as long as you are stirring occasionally, it isn’t actually burning.
My biggest suggestion is to make sure you have the buttered surface ready before you start making the syrup. You will have very little time to get the brittle turned out before it starts cooling.
There is a very fun chemical reaction once you add the baking soda. I am not exactly sure why, but it changes the texture and the color of the brittle.
Turn it out immediately! It starts to harden quickly.
The brittle takes about an hour to harden completely. Once hardened, it is fun and easy to break apart. I usually drop it to get the large base piece broken. Then you can quickly and easily break it again into smaller pieces.
PEANUT BRITTLE
2 Cups Sugar
1 Cup Corn Syrup
1/2 Cup Hot Water
1 Teaspoon Salt
2 Cups Raw Spanish Peanuts
1 Teaspoon butter
1 Teaspoon Vanilla
1 1/2 Teaspoons Baking Soda
Combine sugar, syrup, water and salt in a heavy saucepan. Bring to a full boil. Add peanuts. Cook until syrup begins to turn in color and peanuts snap. Add butter and vanilla. Cook until amber colored and the temperature reaches 300 degrees, stirring occasionally. Remove from heat. Add baking soda and stir well. Pour onto buttered hard surface. Cool and pull out very lightly. Break into pieces.
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