" PEANUT BRITTLE "

This peanut brittle has become a family favourite of mine. It is so full of peanuts you get a mouthful each bite. You can reduce the peanuts if you like. This makes about 1 & 3/4 lbs of peanut brittle. This is also easily doubled. You need a wooden spoon and a candy thermometer for this recipe!

When I make this peanut brittle I make 3 double batches and it completely fills 2 very large tins (see finished product pic below).

Ingredients.....

single recipe:
2 cups of roasted peanuts
2 cups of white sugar
1/2 cup of water
1/2 cup of corn syrup
1/4 cup of butter
1/4 teaspoon of baking SODA
1/2 teaspoon of vanilla

heat the peanuts in a large frying pan

1. Warm peanuts in a large, heavy skillet over low heat 5-7 minutes, shaking skillet occasionally. Keep them warm while making the brittle. I toss them, frying pan and all inside the oven. Make sure the oven isn't on! This will keep them from cooling off too much.

 

 

 

 

  making the brittle

2. Mix sugar, water and corn syrup in a large, heavy saucepan; insert a candy thermometer. Make sure the tip of the thermometer is not touching the bottom of the pan. Set over high heat and heat, stirring, until sugar dissolves, then heat, uncovered, WITHOUT STIRRING but moving wooden spoon back and forth across the bottom of the pan occasionally to prevent scorching.

 

 

 

 

  while doing the brittle melt some butter and butter your cookie sheets

3. While you are cooking your brittle, melt some butter and butter a couple of cookie sheets to use to pour the peanut brittle on to set.

 

 

 

 

 

 

  4. When the thermometer reaches 310 degrees F or a little hot syrup dropped in ice water turns brittle, remove from heat, add butter, stir, then soda and vanilla, then peanuts, and mix just to blend. This needs to be done quickly as this brittle will start to set fast and won't be quite so easy to pour.

 

  pour the mixed peanut brittle onto buttered cookie sheets

5. Let bubbles subside, and then pour out as thin as possible on buttered baking sheets, spreading the mixture with a buttered spatula. I find sometimes I have to heat the mixture a bit again but if you do this, watch it constantly, do not leave it, it only takes moments. Stir while reheating. You can also smooth out the peanut brittle with a well buttered rolling pin if you like. *Note* If you notice some butter has pooled along the edges don't concern yourself with it. It will be fine.

 

 

  once cold, before cracking, cover with waxed paper

6. When brittle is cold, crack into bite sized pieces. (I usually cover it with waxed paper and wack it with a hammer a few times) *NOTE* Flavour will be best if brittle ripens 24 hours in an airtight container.

 

 

 

 

  cracking the peanut brittle

Cracking the peanut brittle. Don't be afraid to hit it hard.

about 80 calories a piece. As I said, you can reduce the peanuts in this recipe and the entire recipe doubles wonderfully as well.

*VARIATION*.. for pecan brittle, use approx. 1 cup of chopped pecans (I usually split the pecan pieces in half or thirds). Don't use as many pecans as peanuts. When you cut up the pecans you will get pecan dust on the cutting board, you can throw this in as well if you like. It won't hurt the recipe.

 

finished peanut brittle
"finished peanut brittle"
put in a large tin with a tight cover, lined with waxed paper and set aside until you need it in a cool place. I bag this brittle, as well as my pecan brittle in decorative cello bags for my holiday baskets.


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