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Last week when I posted the recipe for Buttermilk Baked Chicken, I promised that from that point on there would be nothing but Christmas recipes. Well, I’m keeping my word and starting off with a real classic – peanut brittle. I can’t remember a Christmas of my childhood that did not include peanut brittle. Well, of course, it would since my Daddy was a peanut farmer! That’s probably why I always look for the red-skinned Spanish peanuts for my peanut brittle. They’ve always been my favorite for a roasted peanut. They’re very small and have a more pronounced taste than any other peanut. Of course, that’s just a personal preference and you can use any roasted or raw shelled peanut that you like in this brittle.
Peanut brittle is one of those holiday candies that makes a great gift. People of all ages just really seem to enjoy it. I’ve never had anyone turn it down.
Now, I’m not going to have my usual step-by-step photos for you on this recipe. I mean, really, have you ever tried to manage a camera with one hand and 310 degree boiling sugar with the other? Yeah. Hope you see my predicament with that.
Before you start cooking your brittle, go ahead and measure out all your ingredients and have them ready. Also, line a large baking sheet with heavy duty aluminum foil and spray the foil lightly with cooking spray.
Combine the sugar, light corn syrup and salt in a heavy bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture starts to boil. Cook at a boil, without stirring, for five minutes or until a candy thermometer registers 310 degrees (hard crack stage). Add the peanuts and cook 2 to 3 minutes more. The mixture should be golden brown.
Remove the pan from the heat and stir in the butter, vanilla and baking soda.Pour the mixture onto the foil-lined baking sheet, spreading it out with a wooden spoon. Let it stand until it has hardened and is completely cool.
Lift the foil to break the brittle into pieces. Store in an air tight container.
Enjoy!
Ingredients
- 1 cup sugar
- ½ cup light corn syrup
- 1/8 tsp. salt
- 1 cup redskin Spanish peanuts
- 2 tblsp. butter
- 2 tsp. vanilla
- 1 tsp. baking soda
Instructions
- Before beginning, measure all ingredients.
- Line a baking sheet with heavy duty aluminum foil and spray the foil lightly with cooking spray.
- Combine sugar, light corn syrup and salt in a heavy bottomed saucepan.
- Cook over medium heat, stirring constantly, until mixture starts to boil.
- Cook at a boil, without stirring, for five minutes or until a candy thermometer registers 310 degrees (hard crack stage).
- Add the peanuts and cook 2 to 3 minutes more. Mixture should be golden brown.
- Remove from heat and stir in the butter, vanilla and baking soda.
- Pour the mixture onto the foil-lined baking sheet, spreading it out with a wooden spoon.
- Let stand until hardened and cool.
- Lift the foil to break the brittle into pieces.
- Store in an air tight container.
Other recipes for brittle you might enjoy from around the internet:
- Bacon Peanut Brittle from Eat the Love
- Cooking with Amy’s Passover Nut Brittle
- Spicy Asian Brittle from Smith Bites
- The English Kitchen’s Cashew Nut Brittle
What I was cooking…
- One year ago: Chocolate Cherry Muffins
- Two years ago: Bread Pudding
{ 15 comments… read them below or add one }
Great one to start off with – love these things!
It’s one of our favorites, too!
I’ve never made peanut brittle before, but I have fond memories of my grandfather making it every year when I was a child. Maybe it’s time for me to give it a try.
It’s easy, Christin! Just watch your thermometer carefully because it’s easy to get distracted and let it burn :-)
I love homemade peanut brittle, it is a classic to me as well!
These are the kind of treats I don’t eat, but love to make for holiday gifts.
always perfect for the holidays and for small gifts!
Yes, Angie, it makes great gifts for any occasion all through the year.
I 100% understand your predicament with cooking and taking photos! It’s tough!
I’ve never made peanut brittle, but now I’m craving it! I will definitely add your recipe to my holiday baking list!
Most of the time it’s not a problem to manage the camera with the cooking. However, with boiling hot sugar – that’s a different story completely :-)
wow i need to make this
One of my all time favorite holiday treats!
Oh Lana, My mom used to make peanut and sesame brittle when we were growing up. What a great idea for a gift package this season. Happy Holidays!
I love peanut brittle, and yours looks so very good!
I really love peanut brittle and never get to eat it! Now you’ve given me the recipe I can eat it forever! Wow just fabulous! And a gift? What? I’d have to give some of it away?