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I made homemade peanut brittle last night and oh my goodness did it turn out AMAZING!!! I would post a photo if I had facebook or knew how to directly upload to here, but here's the recipe none-the-less.
Homemade Peanut Brittle
Ingredients
2 c sugar
1c light corn syrup
1 c water
1/2 tsp salt
2 cups raw peanuts
1 Tbls butter
1 tsp baking soda
1 tsp vanilla extract
Butter for greasing the table, cookie sheet or whatever you pour the boiling brittle onto
Candy thermometer (VERY IMPORTANT) (A meat or fry thermometer will work if it goes to at least 305 degrees)
1 generously grease two cookie sheets, or a flat non porous surface with butter. Then grease it again (you cannot have it too greased, but not having a enough butter will make it a HUGE PAIN to remove later).
2 In a heavy bottom 3 qt pan combine the sugar, corn syrup and water, and heat over medium high heat, while stirring constantly, until it reaches 234 degrees on the candy thermometer.
3 Add the salt and peanuts and continue heating and stirring until it reaches 305 degrees.
4 Quickly stir in the vanilla, butter and baking soda (I add the vanilla at around 300-304 degrees then add the butter and baking soda when it comes to full temperature)
5. CAREFULLY remove from heat and pour over buttered surface, and spread it to desired thickness. WARNING: At this point you have molten, boiling sugar. DO NOT LET THIS TOUCH YOUR SKIN! (safety first) Use Pot holders and maybe a friend to help pour and spread the brittle.
6 Allow Brittle to cool completely then break into small pieces.
You can substitute pecans or walnuts for the peanuts or other type of nut to make variations. Walnut brittle isn't my favorite, but my nephew LOVES it. Pecan brittle is amazing also, but pecans may be pricey depending where you live.
Adding a couple tablespoons of cocoa gives it a chocolatey taste. We tried this last year, and my youngest daughter and her friends LOVED it!!
I'll add more candy recipes as I make them this holiday.
Happy Candy Making!!
Homemade Peanut Brittle
Ingredients
2 c sugar
1c light corn syrup
1 c water
1/2 tsp salt
2 cups raw peanuts
1 Tbls butter
1 tsp baking soda
1 tsp vanilla extract
Butter for greasing the table, cookie sheet or whatever you pour the boiling brittle onto
Candy thermometer (VERY IMPORTANT) (A meat or fry thermometer will work if it goes to at least 305 degrees)
1 generously grease two cookie sheets, or a flat non porous surface with butter. Then grease it again (you cannot have it too greased, but not having a enough butter will make it a HUGE PAIN to remove later).
2 In a heavy bottom 3 qt pan combine the sugar, corn syrup and water, and heat over medium high heat, while stirring constantly, until it reaches 234 degrees on the candy thermometer.
3 Add the salt and peanuts and continue heating and stirring until it reaches 305 degrees.
4 Quickly stir in the vanilla, butter and baking soda (I add the vanilla at around 300-304 degrees then add the butter and baking soda when it comes to full temperature)
5. CAREFULLY remove from heat and pour over buttered surface, and spread it to desired thickness. WARNING: At this point you have molten, boiling sugar. DO NOT LET THIS TOUCH YOUR SKIN! (safety first) Use Pot holders and maybe a friend to help pour and spread the brittle.
6 Allow Brittle to cool completely then break into small pieces.
You can substitute pecans or walnuts for the peanuts or other type of nut to make variations. Walnut brittle isn't my favorite, but my nephew LOVES it. Pecan brittle is amazing also, but pecans may be pricey depending where you live.
Adding a couple tablespoons of cocoa gives it a chocolatey taste. We tried this last year, and my youngest daughter and her friends LOVED it!!
I'll add more candy recipes as I make them this holiday.
Happy Candy Making!!
