Old-Fashioned Peanut Brittle
This can be made one month ahead of time.
Note: Be sure to bring up to heat slowly and stir steadily.
If you don't like peanuts, try pecans or walnuts instead.
- 3 c
- 2 c
- 3/4 c
- light corn syrup
- 3/4 c
- dark corn syrup
- 1/8 tsp
- 4 c
- raw peanuts, coarsely chopped
- 2 Tbsp
- butter, unsalted
- 1 c
- ice water (to test consistency)
- 1 Tbsp
- baking soda
- 1 tsp
- vanilla extract
How to Make Old-Fashioned Peanut Brittle
- 1Butter two heavy, large baking sheets.
- 2Stir ingredients from Step One in heavy, large saucepan over medium heat until sugar dissolves. DO NOT RUSH!
- 3Increase heat to high and boil without stirring until candy thermometer registers 260 degrees F. This should take about 40 minutes. DO NOT RUSH!
- 4Reduce heat to medium-low. Mix in Step Two ingredients. Stirring steadily.
- 5Continue to stir steadily and cook until candy thermometer registers 295 degrees F. This should take about 15 minutes. DO NOT RUSH!
- 6When stirring with wooden spoon, lift up spoon. You should get a long string from spoon to pan. Lift string out of pan and dip in ice water from Step Three. It should crackle which tells you the consistency is correct to proceed.
- 7Add Ingredients from Step Four to mixture. Stir briskly. Mixture will foam up.
- 8Immediately pour out onto prepared baking sheets, dividing evenly, and spreading out as thinly as possible.
- 9Let stand until cold and hard.
- 10Break into pieces. Store in airtight container at room temperature.