The Best Homemade Peanut Brittle You Will Ever Make

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 to boot.

The recipe is courtesy of my Goddaddy, Barry Marshall. He 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, I will receive a small percentage of the purchase price at no cost to you if you buy through this 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.

[click_to_tweet tweet=”No exaggeration, this is the BEST Peanut Brittle you will ever make. #candyrecipe #peanutbrittle” quote=”No exaggeration, this is the BEST Peanut Brittle you will ever make. ” theme=”style2″]

Peanut Brittle

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Ingredients

 

• 3 cups sugar
• 1 1/2 cup light corn syrup
• 3/4 cups water
• 3 tablespoons butter
• 1 1/2 tablespoon baking soda
• 2 teaspoons vanilla
• 3 cups Spanish peanuts

Instructions

 

• Lightly coat 3 cookie 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 260 degrees add butter, peanuts and continue stirring and cooking until the thermometer reaches 310 degrees.
• Remove from heat and add vanilla and soda. Stir very quickly as the mixture becomes very foamy.
• Immediately, if not sooner, pour the mixture out onto the cookie sheets.
• After the brittle has hardened break into pieces. Put the brittle into large plastic bags so the shards don’t go flying all over the kitchen when breaking them up into smaller bite-sized pieces.
• Store brittle in sealed jar, can or plastic bag to prevent from becoming very sticky.

Notes

Feel free to substitute other nuts in this recipe. You may want to chop very large nuts (like Brazil nuts) in 2-3 pieces before making.

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Until next time, happy eating.
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