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 search out 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.
How to Make Classic Peanut Brittle:
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.
Other recipes for brittle you might enjoy:
- Bacon Peanut Brittle from Eat the Love
- Passover Nut Brittle from Cooking with Amy
- Spicy Asian Brittle from Smith Bites
- Cashew Nut Brittle from The English Kitchen
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/8 tsp. salt
- 1 cup redskin Spanish peanuts
- 2 tblsp. butter
- 2 tsp. vanilla
- 1 tsp. baking soda
- 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.
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- Calphalon Classic Stainless Steel Cookware, Sauce Pan, 2 1/2-quart
- OXO Good Grips Wooden Corner Spoon & Scraper
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