It is that time of the year.  Time for all of the Holiday cookies and candy.  I decided that I should use the excess amount of peanuts that I have in a recipe.  I thought about it for a while and came to the conclusion that peanut brittle would be the best.  This was my first foray into making candy.  Heck, up until the other morning I did not have a candy thermometer.  I always thought making candy was too hard.  I was completely wrong.   As long as you keep your eye on the thermometer, it is super easy.

Peanut Brittle – (From AllRecipes)
  • 1 cup white sugar
  • 1/2 cup light corn syrup
  • 1/4 tsp salt
  • 1/4 cup water
  • 1 cup peanuts
  • 2 tbs butter, softened
  • 1 tsp baking soda

The key to making peanut brittle is to have all of the ingredients pre-measured out.  Along with that you need your final pan prepared.  To prepare the pan, line a large cookie sheet with a silicone baking mat or grease a large cookie sheet if you do not have a silicone mat. Set aside.

Pre-measure everything

In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved.  You will feel the grains of the sugar disappear.  Once smooth, stir in the peanuts. Once the peanuts are mixed in good, add a candy thermometer to the pan and continue cooking.

Pour in the peanuts

Stir frequently until temperature reaches the hard crack stage.  Which is roughly 300 degrees F (150 degrees C).  You want to watch for bubbles.  When the bubbles start to form rapidly, your candy is at about 220 degrees.  Roughly hotter than boiling water.  Once the water evaporates, the bubbles will get smaller and the temperature will rapidly increase.  Keep and eye on the mixture.

The perfect temperature

Remove from heat; immediately stir in butter and baking soda.  This will cause the mixture to cool rapidly and gain that perfect brittle color.

Stir in the butter and baking soda

Once mixed pour the mixture onto the prepared cookie sheet.  Using a silicone spatula, spread out the brittle. Do this as quick as you can as the brittle will start to solidify almost immediately.

Spread out on the cookie sheet

Allow the brittle to completely cool.

Once cooled, break into pieces

Once cooled, snap candy into pieces.

Pile of peanut brittle

This is a great recipe.  It is super easy and delicious.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.

4 Comments

  1. Peanut brittle. ****ing yes!

    This is the crack of the culinary world. Well, at least in the South!

  2. Hi, stumbled on your site via googling for macadamia cookies. Browsed back for other recipes, I really like how you show the steps via pictures. Ill come back visit often for sure 🙂

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