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″]
The Best Peanut Brittle Recipe you will ever make. Peanut brittle with plenty of air pockets to make it crunchy but not tooth damaging.
- 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
- 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.
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.
PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!
- PLEASE follow the hosts of this party through one of their social media listed below. They will visit your post and pin it. Just pick one (or more) of the options below and please follow them.
Pinterest/Facebook/Google+/Twitter/Instagram
**Gina from Moneywise Moms (Blog)**
Pinterest/Facebook/Twitter/Instagram
**Amanda from The Mommy Mix (Blog)**
Pinterest/Facebook/Twitter/Instagram/Google+
**Audrey from That Recipe (Blog)**
Pinterest/Facebook/Google+/Twitter/Instagram
**Dina from Savvy in the Kitchen**
Facebook/Pinterest/Twitter/Instagram
**Ashley from Forgetful Momma (Blog)**
Pinterest/Facebook/Twitter/Instagram/Google+
**Maria from Maria Magdalena Living Ideas (Blog)**
Pinterest/Facebook/Twitter
- Please link up to three food-related posts that have never been linked up here before. Posts containing alcohol also will not be pinned.
- Place this button or a link to this post somewhere on your site–either on the actual post or on your sidebar or on your party page.
- As a thank-you for linking up, we will pin your recipe to the Tasty Tuesdays at Creative K Kids Pinterest board. Please follow the board to see all the great food recipes!
- By linking up, you agree to let any of the hosts or co-hosts use your pictures and links if they decide to feature your post. Your photo may also be used for promotion on any of their social media outlets.
- If you include your e-mail in the linky form below you will be added to a weekly reminder e-mail when the link party goes live. Your e-mail will not to added to any other lists or given out.
Until next time, happy eating.
~Audrey
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.
It is something I love but don’t make all that often.
That is some yummy looking peanut brittle – thanks for sharing on the What’s for Dinner link up – and thanks for hosting this party!!
I always love it when you come to my parties, Helen.
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
Warning, it is addicting!
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!