Peanut Brittle

Christmas time is candy making time at my house. Now that all the decorating is done, cards mailed, shopping finished and gifts are wrapped, it leaves weekends free to hit the kitchen. My husband’s favorite is peanut brittle. Over the years, I have quite literally made dozens of different recipes for one pot candy and I keep coming back to this one. I have decided to ditch all the others that get a little fancy with a mixture of light and dark corn syrup, as well as granulated and regular sugars. This one turns out perfect every time I make it and only requires my patience with the candy thermometer temperature. If you will follow it exactly, you’ll have the same results … and very happy family and friends!

Peanut Brittle

Yield: 24 pieces

2 cups sugar
1 cup light corn syrup
1/3 cup water
2-3/4 cups raw peanuts
1 teaspoon salt
1 tablespoon unsalted butter
2 teaspoon baking soda

In a medium saucepan with a candy thermometer attached, combine the sugar, corn syrup and water. Place over medium-high heat until it just starts to boil, stirring frequently. Reduce the heat to medium and cook, stirring occasionally until the candy thermometer reaches 250 degrees. This will take around 20-25 minutes. Stir in the peanuts and salt, mixing well. Continue cooking until the mixture reaches 295 degrees, another 20-25 minutes.

Meanwhile, line 2 rimmed baking sheets with aluminum foil and lightly grease with cooking spray. Set aside on wire racks. When the thermometer reaches 295 degrees, immediately remove from the heat and stir in the butter and baking soda. The mixture will foam just a bit. Stir well and transfer evenly to the prepared baking sheets. Spread to 1/4-inch thickness. Leave at room temperature to cool completely before breaking into pieces. Store in a waxed paper lined tin.

Brittle