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5-Star Homemade Peanut Brittle Recipe - Bakerette

5-Star Homemade Peanut Brittle Recipe

 Make this 5-star deliciously sweet and buttery peanut brittle with a hard and crunchy texture. It will quickly become a holiday favorite for years to come.

Best peanut brittle I've ever made! This recipe got it right! Bakerette.com

Can you believe it is time to talk holiday baking already? I am PUMPED to start baking and cooking and this peanut brittle recipe is no exception. The holidays just aren’t the holidays without homemade peanut brittle and this peanut brittle recipe scores high marks in my book–5 out of 5 stars!

One reviewer, Annie Kien, said:

“Best peanut brittle I’ve ever made! Delicious! This will be a staple in my Christmas candy list for years to come!”

Best peanut brittle I've ever made! This recipe got it right! Bakerette.com

Peanut brittle is a HUGE throwback. Old school. Envision adding this homemade peanut brittle to a plate full of Christmas goodies and delivering to family and friends alike everywhere. Biggest hit ever!

Best peanut brittle I've ever made! This recipe got it right! Bakerette.com

I like to cook my caramel to the point where it’s a beautiful shade of amber for an intense flavor. However, you have to work quickly with it!

5.0 from 2 reviews
The Best Homemade Peanut Brittle Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 88 servings or 2 3/4 pounds
Ingredients
  • 3 cups sugar
  • 2 cups water
  • 3/4 cup Light Corn Syrup Corn Syrup
  • 3/4 cup dark corn syrup
  • 2 cups Spanish or cocktail peanuts
  • 2 tablespoons Earth Balance butter, cubed
  • 1 tablespoon baking soda
  • 1 teaspoon vanilla extract
Instructions
  1. Using parchment paper, line three 15-inch x 10-inch x 1-inch pans (Do not spray or grease.); set aside.
  2. Over medium high heat, mix together sugar, water and light and dark corn syrups in a large heavy saucepan and bring to a boil, stirring constantly until sugar dissolves. Using a pastry brush dipped in water, brush down the sides of the pan to remove sugar crystals.
  3. Reduce heat to medium and continue cooking without stirring until the candy thermometer reaches hard-ball stage (260 degrees Fahrenheit)
  4. Mix in peanuts and butter and continue cooking until candy thermometer reaches hard-crack stage (300 degrees Fahrenheit); stirring consistently.
  5. Remove from the heat and stir in baking soda and vanilla and watch the mixture foam! Pour immediately into prepared pans and quickly spread as thin as possible and allow brittle to cool completely. Break into bite-sized pieces and store in airtight containers separating layers of brittle with waxed paper.
Notes
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Schoolhouse Peanut Brittle in Taste of Home December/January 2013, p101

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

Comments

  1. Best peanut brittle I’ve ever made! Delicious! This will be a staple in my Christmas candy list for years to come!

  2. I’m not usually a big fan of peanut brittle; I think I don’t like the taste of too much baking powder. What ever it is, this recipe got it right! I really enjoyed it and so did the friends I made it for!

  3. Linda Schaffer says:

    Mine burned at 300 and my thermometer works.

    • Sorry to hear yours burned. Did you test your thermometer like suggested in the notes of the recipe? With peanut brittle, you have to work quickly or it can burn. Hopefully you will give this a second go around and find success!

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