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the best peanut brittle

(1 rating)
Recipe by
Tiffany Fleet
Fairchance, PA

You can substitute pumpkin seeds or any other kind of nut for the peanuts if you so choose. You must pre-measure and prepare ingredients ahead of time. You do not have time to measure while cooking the candy. I like to use a digital thermometer with an alarm. I set the alarm to go off at 300 degrees so that I know for sure its time to remove from heat and stir in remaining ingredients.

(1 rating)
yield 16 serving(s)
prep time 5 Min
cook time 45 Min

Ingredients For the best peanut brittle

  • 1 c
    white sugar
  • 1/2 c
    light corn syrup
  • 1/4 c
  • 1/4 tsp
  • 1 1/2 c
  • 2 Tbsp
    butter, softened
  • 1 tsp
    baking soda

How To Make the best peanut brittle

  • 1
    Grease large cookie sheet. Set aside. Or use an ungreased cookie sheet and a silicone mat.
  • 2
    In a heavy 2 quart saucepan, over medium heat, bring the sugar, corn syrup, salt, and water to a boil. Stir until sugar is dissolved.
  • 3
    Stir in peanuts. Set candy thermometer in place, and continue cooking.
  • 4
    Stir frequently until temperature reaches 300 degrees F or until a small amount of the mixture dropped into very old water separates into hard and brittle threads.
  • 5
    Remove from heat; immediately stir in butter and baking soda; pour at once onto the cookie sheet. With 2 forks, lift and pull the peanut mixture into a rectangle about 14x12 inches.
  • 6
    Allow to cool. Snap candy into pieces and store in air tight container.

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