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Recipe Monday: Peanut Brittle

December 17, 2012

Every year, I make peanut brittle. My family likes it. My in-laws like it. I ship it out to all sorts of people. It’s easy enough, but you need some special equipment and patience. A word of caution: candy making results in liquid sugar heated to very high heat. Don’t get it on you. It’s culinary napalm, quite literally. It gets on your skin and sticks and burns and won’t come off easily. Be very careful when playing with sugar and heat.

2C white sugar
1C light corn syrup
1C water
2C unsalted peanuts
1/2tsp salt
2TBSP butter
2tsp baking soda
1tsp pure vanilla extract

Prepare a sheet tray by spraying lightly with non-stick cooking spray.

In a heavy bottomed pot over medium heat, combine sugar, corn syrup, and water. Using a candy thermometer, cook the sugar until it reaches 234F. Add the peanuts and continue to cook until it reaches 290F.

Turn off the heat, remove the thermometer, and stir in the butter, vanilla, and baking soda. I use a silicon spatula made for high temperatures, but a wooden spoon would also work. Turn it out onto your cookie sheet and let cool for 30 minutes. Break apart and store in an airtight container!


One Comment leave one →
  1. December 17, 2012 8:27 pm

    That peanut brittle looks awesome. I’ve never tried it myself but I heard it’s good.

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