Have you ever had Peanut Brittle so hard you were worried for your teeth? Well, this recipe takes the fear out of this delicious treat. And it is tasty and easy too.
The recipe is courtesy of my Goddaddy, Barry Marshall. He got it from the mom of one of his students decades ago and he has made it multiple times a year since then.
He always has some for me whenever we get to see each other because he knows it is my favorite.
Variations for Peanut Brittle
Barry recommends Spanish peanuts because they are smaller and the red skin adds a nice little something extra.
Lately he has been using mixed nuts (cutting the Brazil nuts in smaller pieces if they are very large), which is even better than the peanuts in my opinion.
My husband prefers his cashew brittle because he loves cashews.
He has also used sesame seeds to make brittle it like sesame seed candy.
Tips for Great Peanut Brittle
Barry says there are two secrets to making the perfect batch of brittle: baking soda and the candy thermometer.
Plenty of Baking Soda
Just look at the air pockets in this piece.
The problem with most peanut brittle recipes is they are too dense which makes them too hard to chew. With this recipe you get nice big air pockets between the sweet crunch. Less potential for emergency dental visits.
A Great Candy Thermometer
This is the one he recommends using (affiliate link)
You can go with one of those cheap hard to read ones, but there is a darn good reason this one costs more. It is BETTER. If you fry or make candy or jams/jelly often this is a great kitchen tool to have around.
Recipe
Ingredients
- 3 cups sugar
- 1 Β½ cup light corn syrup
- ΒΎ cups water
- 3 tablespoons butter
- 1 Β½ tablespoon baking soda
- 2 teaspoons vanilla
- 3 cups Spanish peanuts
Instructions
- Lightly coat 3 baking sheets with oil.
- Combine sugar, syrup, and water in a large deep kettle. Bring to a boil stirring to make sure all the sugars melt and nothing sticks to the bottom.
- When the mixture reaches 260Β°F add butter, peanuts and continue stirring and cooking until the thermometer reaches 310Β°F
- Remove from heat and add vanilla and soda. Stir very quickly as the mixture will become very foamy.
- Immediately pour the mixture out onto the baking sheets.
- After the brittle has hardened, break into a few large pieces. Put the brittle into large plastic bags so the shards donβt go flying all over the kitchen when breaking them up into smaller bite-sized pieces.
- Store brittle in sealed jar, can or plastic bag.
Notes
More Homemade Candy
Until next time, happy eating.
~Audrey
Mother of 3
That peanut brittle looks amazing! It brings back many memories of the holidays with my grandmother and great grandmother. Great gran always had brittle around.
Audrey
It is something I love but don't make all that often.
Helen at the Lazy Gastronome
That is some yummy looking peanut brittle - thanks for sharing on the What's for Dinner link up - and thanks for hosting this party!!
Audrey
I always love it when you come to my parties, Helen.
Sarah Eliza @ devastateboredom
AUDREY! You have LITERALLY read my mind... my husband and I have been talking about making peanut brittle for gifts this year! I am SO PSYCHED to come across this recipe... pinning and tweeting! #FridayFrivolity
Audrey
Warning, it is addicting!
Jackie Callaway
This is so true to be the best EVER! I had decided for Christmas sweets I would make peanut brittle this year for family and friends. I had never made it before and went online to find a recipe. I picked out three, supposedly top, recipes and set out to making it. The first was okay, a little ho hum. The second I tried was wonderful as soon as it cooled to taste it, but the next day when I sampled it it was so hard it was impossible to eat. The third was another good but not quite there. This recipe needs a blue ribbon. The perfect flavor, the perfect ability to eat without breaking your teeth! Thank you so much for sharing. This is going to get rave reviews from my family and friends! I had to force myself to put it away it was so good!
Pam
Thanks for sharing! I love airy peanut brittle! Do you know if you were to add more baking soda if it would be even airier? Thanks!
Audrey
I have no idea, but if you try it please let us know.
Janna
I tried the recipe and it was really good. What else can I add to the recipe? Thanks for the recipe.
Lisa
How much brittle does this recipe make?
Sydney
Are these raw peanuts or roasted?
Audrey
You can use raw if you want, but I like the taste of roasted better.