peanut brittle
(2 ratings)
No Image
I'd never been a fan of Peanut Brittle until I ate my mom's 60 year old famous recipe! This is the only Brittle I will eat! If you follow this recipe to the tee, you will be amazed of how it turns out. We used to double and triple this recipe at Christmas time to give as gifts and also to save plenty for ourselves!! This Peanut Brittle has a tendency to disappear fast!
►
(2 ratings)
yield
3 full cookie sheets
prep time
15 Min
cook time
20 Min
Ingredients For peanut brittle
-
4 cwhite sugar
-
2 cwhite karo syrup
-
2 cbutter
-
4 craw peanuts
-
2 tspbaking soda
-
2 Tbspbutter
How To Make peanut brittle
-
1Cook sugar, karo and 2 cups of butter until candy thermometer registers 238 degrees. Use medium heat. Secret: Make sure you only stir once in awhile. Otherwise, the Peanut Brittle will turn to sugar!
-
2Stir in the peanuts and cook until golden brown (290 degrees on the candy thermometer).
-
3Add the 2 Tablespoon butter and baking soda. (Do not be alarmed; it will foam up and change colors!)
-
4Pour out on a well buttered cookie sheet and cool. Depending on how thick or thin you like it, 1 to 3 cookie sheets are used. I use a spatula to spread the mixture on the cookie sheet. Leave about 1 to 1 1/2 inches from the edge of the cookie sheet to prevent Brittle from running over.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT