Crunch, peanuty, and delicious!
Peanut Brittle is a holiday favorite at our house!
Use any kind of raw peanut. My favorite for years was from Azar, but I can’t find them anymore. I use a large saucepan, 3 qt. I think…
- 16 oz raw Spanish peanuts
- 2 cups sugar
- 1 cup light corn syrup
- 1/3 cup water
- 1/4 cup butter
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
Combine in the saucepan sugar, corn syrup, water, butter, and salt. Cook and stir until the sugar dissolves and the mixture comes to a boil. Cook, stirring occasionally to 275 on a candy thermometer. Add the peanuts.
The peanuts initially are hard to stir. They will eventually loosen up. Stir often to prevent burning. Keep stirring until candy thermometer reaches 295 degrees.
Measure the baking soda into a container for a quick way to add to the mixture. There is no vanilla in this recipe so ignore the picture. LOL
Peanut Brittle was Grandpa Howard’s FAVORITE!
Take off the heat and quickly stir in the baking soda which will foam up. 
Take your saucepan off of the heat and quickly stir in the baking soda which will foam up. The foam helps you spread the brittle. I use a big cookie sheet and spread with my wooden spoon. You have about 15 seconds to work with the hot mixture.
Let cool completely. Put your hands on opposite corners of the pan and twist which will break the brittle. If your pan doesn’t twist, you can get a knife under a corner enough to start the breaking process.
Even though the recipe calls for buttering the pan, I don’t, and have never had a problem removing the brittle.
I use a wooden spoon to stir and spread because the spoon handle doesn’t get hot.
When you work with sugar, you have to be extremely careful.
A sugar burn is dangerous.
Mama's Family Food 