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.
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!”
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!
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!
- 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
- Using parchment paper, line three 15-inch x 10-inch x 1-inch pans (Do not spray or grease.); set aside.
- 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.
- Reduce heat to medium and continue cooking without stirring until the candy thermometer reaches hard-ball stage (260 degrees Fahrenheit)
- Mix in peanuts and butter and continue cooking until candy thermometer reaches hard-crack stage (300 degrees Fahrenheit); stirring consistently.
- 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.
Originally published as Schoolhouse Peanut Brittle in Taste of Home December/January 2013, p101