People of all ages adore peanut brittle. The buttery, sweet-salty peanutty crunch is simply irresistible. America’s beloved candy has quite an intriguing history. The legend is that peanut brittle was born in the South like so many good things to eat, but it resulted from a happy accident in a kitchen long ago!
There are many stories about how peanut brittle came to be, but one is more believable than the others. Supposedly, a Southern belle set out to make a batch of taffy and grabbed baking soda instead of cream of tartar by mistake.
Instead of a stretchy, chewy batch of taffy, she produced a hard but brittle blob of candy. She discovered it was quite tasty, but how she added peanuts to the hard lump leaves us guessing. It does make a good story, though!
Baking soda is the ingredient that gives peanut brittle its light, airy texture and allows it to break easily into serving pieces. Please don’t skip it! When baking soda is added to the hot syrup, it releases zillions of tiny air bubbles that get trapped in the candy.
No one has ever accused me of being patient about getting things done. But I love peanut brittle so much that I was willing to make it the old-fashioned way on the stovetop, and I am happy that I did.
Americans have enjoyed peanut brittle, a simple old-fashioned candy for over a century. It is a classic holiday candy, but it tastes great any time of the year! It is gluten-free and relatively inexpensive to make! All you need to make a batch of peanut brittle are sugar, corn syrup, butter, vanilla, baking soda, a pinch of salt, and peanuts!
What saved me from stripping my impatient gears when I realized how long it would take to make peanut brittle is that you only need to stir the mixture occasionally. This relative freedom allowed me to keep an eye on it while I bustled around the kitchen, tidying up.
I even stepped into the adjacent laundry room and folded an overdue dryer load of sheets and towels while the brittle merrily cooked between stirrings.
It was fun to make this peanut brittle, and I enjoyed watching it change as it cooked. It went from a yellowish-white milky mixture to a golden amber liquid that smelled absolutely amazing, especially after I added the peanuts!
I am so glad I got a candy thermometer instead of relying on a timer or the old-fashioned cold water method of determining the syrup’s progress. I’m pleased with the Taylor candy and deep fry thermometer I purchased. It is easy to read and clips right on the side of my saucepan, a great value for just $10. I'll use it for years to come!
I could easily keep a close eye on the temperature, and the first batch of peanut brittle I ever made turned out great! Now I need to find someone to “lead me not into temptation” and take it off my hands because it is my favorite Christmas treat!
Combine sugar, water, and corn syrup in a heavy saucepan and cook over medium heat until the mixture boils, stirring occasionally. This process can take ten to twelve minutes.
Add the butter and continue cooking. Stir occasionally until the mixture reaches the soft crack stage, a temperature between 270 and 290 degrees on a candy thermometer. This step can take fifteen minutes. Please do not be tempted to turn up the heat.
Add the peanuts and continue cooking until the mixture reaches the hard crack stage between 300 and 310 degrees. It can take ten to twelve minutes to get this temperature.
Remove the pan from the heat and stir in the vanilla, salt, and baking soda. The mixture will be HOT!!
Immediately pour the hot mixture onto a parchment-covered baking sheet. The one I used is twelve by sixteen inches. The mixture sets up and hardens quickly, so you must work fast to spread it to the suggested one-quarter-inch thickness.
Allow the candy to cool completely. This process can take 30 minutes or more. As soon as it is cool, break it into bite-size pieces. Please make mine big!
After the candy is completely cool, store it in an airtight container at room temperature. It will stay fresh at room temperature for six weeks, but who are we kidding? It won't ever last that long!
If you like peanut brittle, you will be delighted with how well this recipe turns out! It is buttery, sweet-salty perfection with the perfect light and crisp bite. It would be best if you use a candy thermometer for this recipe.
Times are approximate, depending on the pan, the stove, and even the altitude. That's why it's so great to use a candy thermometer.
Do you want to make some easier candy? I've got you covered! You'll love this amazing Microwave Peanut Butter Fudge, Chocolate Covered Coconut Balls, Chocolate Peanut Butter Balls and Pumpkin Cheesecake Bites!!
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Love, GB (Betty Streff)
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I see the recommendation is to pour onto "sheets" is that 2 half pans, or is that 2 cookie sheets?
Well, Dave, you got me there! I'll amend my wording! I poured the peanut brittle onto one parchment-covered sheet pan that measures 12" by 16". Sharp eye! Thank you!