For 40 years Peanut Brittle lovers tell me this is the best they've ever eaten. It's from my Betty Crocker Cookbook, but over 4 decades I've perfected it & have tips to share.
MUST HAVE!... Heavy 6 quart Dutch Oven pot. Mine is an old 1970's Club Aluminum. It's perfect! You need a heavy THICK pot so it won't scorch. (They can be found at thrift stores & garage sales.)
TIP: Simple to measure out 3 Tbsp's by reading wrapper. Just cut off section.
TIP: I set butter on top of peanuts as they're both poured into hot mixture at once when you need to move quickly.
Gather supplies. Heat oven to 270°. Measure and mix 1-1/2 Cups sugar & 1 cup each light corn syrup and water into your pot. Attach candy thermometer to edge.
You also need short tiny spatula & small plastic bowl so vanilla, soda & water is ready to add quickly.
Using paper towel, grease 2 cookie sheets with butter. I use non-stick pans.
Place cookie sheets into warm oven. The key to being able to spread peanut brittle is having the cookie sheets WARM.
Measure vanilla, soda & water into small container. TIP: Use tiny spatula and have it mixed and ready. It WILL separate so at the last minute you'll have to mix again & pour in QUCKLY!
Mix sugar, 1 cup water and 1 cup corn syrup into Dutch oven pot.
MUST HAVE... Oven mitts. (I know of someone who needed 3 surgeries due to peanut brittle burns.) Be very careful!
I set burner to high and watch closely.
As it approaches 240°, you'll need to stir more.
Approaching 240° it. Gets thicker and turns more of a yellow color. Be ready to pour in peanuts and butter as soon as it reaches 240°!
I hold the thermometer and edge of pan together. The oven mitts are critical.
TIP: peanut brittle MUST REACH 300° ! This is what makes it a hard crack.
Let cool on sheets on wire rack.
Once cooled, it should lift right off cookie sheets.
I give Peanut Brittle as gifts at Christmas. It stores well in covered container at room temperature away from high humidity.
If you're a Peanut Brittle fan, I guarantee you will love this! I didn't really eat it much for almost 40 years. For me it was fun to make it for others.
I dedicate this to my Dad who loves Peanut Brittle. Because of him I first learned to make it & for 40 years, was his birthday, Fathers Day & Christmas gift. He suffers dementia now at 84. Love ya Dad
- 1.0lb Dry roasted peanuts
- 3.0Tbsp Butter
- 1.0c Sugar
- 1.0c Light corn syrup
- 1.0c Water
- 1.0tsp Baking soda
- 1.0tsp Vanilla
- 1.0tsp Water