Once totally cooled, it can be broken into smaller pieces to enjoy! on Amazon, $13.57 2 Melt the sugar, corn syrup, and butter: Place the sugar, corn syrup, butter and water in a medium saucepan at least 3 quarts in size (in order to accommodate the boiling mixture after adding the baking soda). Waiting for it to cool. Add sugar, and water to a medium saucepan and stir well. And I use it for peanutbrittle. 6 Cool and store: Let the brittle cool for 1 hour at room temperature, and then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like using my hands; it’s more fun and safer as you have more control over the pieces you're breaking). Pour into 2 buttered pizza pans, just shaking pan to even out mixture. These two things combined will ensure you have a smooth caramel. I’ve had good luck slightly reducing butter on other things with good results. As the candy cools, it hardens and becomes brittle. I was taught sight and smell. No changes to the original recipe. Melt butter in a saucepan over medium heat. Your comment may need to be approved before it will appear on the site. Butter and vanilla just matter of taste and appearance. Make sure stir the mixture at the beginning of cooking to dissolve all the sugar. I have read many recipes which makes candy making fun because it is not an exact science. I want to try them all! Feel free to substitute a different type of nut, such as pistachio or hazelnut, for the peanuts. First… combination of sugar, water, and corn syrup, are spot on. But not with pecans. https://www.lylesgoldensyrup.com/recipe/cracking-peanut-brittle Next, lower the amount of butter and vanilla… butter, 2 tblsp, and vanilla a half tsp work well. Prep the baking sheet, baking soda, salt, vanilla, and peanuts: Spray a rimmed baking sheet with cooking oil and place on heatproof trivet or oven mitts. We spiffed up this post to make it sparkle! Thanks for waiting. Had pecans no enough flour to make cookies. It has a … The caramel will boil and steam. Attach a candy thermometer to the side (if using). And that’s not to everyone’s liking. Ingredients 1 cup white sugar ½ cup light corn syrup ¼ teaspoon salt ¼ cup water 1 cup peanuts 2 tablespoons butter, softened 1 teaspoon baking soda I also use cast iron skillet. 3 Boil the caramel: Once the sugar has dissolved, remove spoon or spatula and reduce heat to medium-high (or medium-low if you aren’t using a thermometer). I have never made it, but I know it tastes yummy!! Cook, without stirring, for 8 to 12 minutes (or longer if at a lower temperature) until the mixture reaches the color of golden caramel (the color of an older penny), about 340°F. Breaking apart the brittle is a fun holiday tradition! What is obtained by cooking in the butter and vanilla at 290? Add baking soda… pour out, spread, cool and enjoy. The ingredients and proportions are fine, but 340F is way too hot. In a Peanut Brittle is easy to make at home and great for holiday gifts, or just to have around the house when unexpected guests show up. First change… use raw nuts, not roasted. Nuts that work well… peanuts (classic), cashews, pecans (with touch of cinnamon), sunflower seed… or combinations, peanut and coffee bean, mixed nuts. You can also dip the cooled and broken brittle into melted chocolate if you like! This is a quick snack. https://www.food.com/recipe/moms-easy-peanut-brittle-101862 Thank you! Stir in corn syrup. Too much vanilla will overpower the nutty flavor, too much butter will leave it greasy. Its popularity is often associated with the American south—most of the country’s peanut farms are located in Georgia, Florida, and Alabama. If you are concerned about whether or not the caramel is cooking evenly, just swirl the pan a little bit to stir it. Spread the brittle evenly across the pan using a heatproof spatula. Yes, by 340 degrees F the sugar turns to caramel, so it *will* give the peanut brittle a burnt sugar taste. I just dug out my mom’s recipe, which calls for 290 to 300 degrees (soft crack, according to her notes) prior to adding baking soda and butter. You have a little leeway on the temperature, but if you are relying on color alone, I’d recommend cooking the sugar at a lower heat. Have these ingredients delivered or schedule pickup SAME DAY! Turn the heat on high and gently stir with wooden spoon or heatproof spatula until the butter has melted and the sugar has dissolved. I like the extra detail if it gives you what like. All photos and content are copyright protected. Peanut brittle is an easy candy recipe to adapt to your own taste. If you like alot of peanuts to candy ratio, use the whole 1 1/2 cups peanuts (or more if you like)...it's purely personal preference! Total Carbohydrate Sorry, our subscription service is unavailable. 28 %. Go with what you like. I don’t recommend substituting honey, molasses or agave for the corn syrup. Please review the Comment Policy. It’s around 100 years old its a Wagner brand. ), and then the peanuts. The water added initially to the pot helps dissolve all the sugar to reduce this risk, while corn syrup interferes with crystals forming as well. on Amazon, $9.99 (50% savings) This version is made in the microwave and it’s practically foolproof. Line a 15 X 10-inch baking sheet with parchment paper and coat lightly with nonstick spray, or … Add both at about 290 degrees. I’ve been making brittle for years and there are a few tweaks that will make this brittle much better. Once the caramel is ready, add baking soda (see below for why! It will take longer but you’ll have more of a cushion with the timing; you don’t want the caramel to burn and become bitter. The baking soda reacts with the caramel in its liquid state, aerating it and producing tiny pockets of air as it cools and solidifies. 4 Add the baking soda: When the caramel has reached the right color/temperature, remove from heat and remove thermometer (if using). It’s made with basic ingredients and everyone is sure to love it! Cook mixture over medium heat (don’t be tempted … Humidity and moisture are its enemy, so keep it as airtight as possible. Hello! First time commenting? This results in a treat that is, well, brittle in nature. My mom got this recipe years ago from someone she worked with...she made it at Christmas and holidays quite a bit. It gives the brittle a strong burnt sugar taste. Gonna ad pic. Recipes for peanut brittle evolved using molasses as an ingredient, and the Boston cookbook The Art of Confectionery mentions adding baking soda “to render it tender.”. The stray crystal causes the surrounding sugar to crystallize, resulting that gritty texture once the caramel has cooled. Just chop the nuts to the size of peanuts if they are large. Peanut brittle was one of those candies we always had around the house when I was kid because my dad was obsessed with it. Hi Donna, 20 to 24 pieces, depending on how you crack them, Read more about our affiliate linking policy, 1/4 cup (57 g or 1/2 stick) unsalted butter, 1/4 teaspoon kosher salt, omit if using salted peanuts, 1 1/4 cups (175 g) unsalted dry roasted peanuts. The easiest Peanut Brittle recipe you’ll ever make! This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes.