Each family establishes their holiday traditions. My family is no exception. Perfect traditional peanut brittle is one holiday treat my family looks forward to each year.
I’ve made peanut brittle for so many years and each time before I began the candy making stage I always go back and review the recipe. This step can make the difference in a success or failure of your “Perfect Traditional Peanut Brittle.”
The peanut brittle should be your total focus during the candy making process. Pay close attention to the thermometer reading.
Why Did I Stress Focus?
Don’t tell anyone this is between you and me; but the first time I made peanut brittle, I burnt my brittle. Yes I did and remember that is just between you and me.
I simply cleaned out my saucepan and started a new batch. I refuse to be outdone by a recipe. You can’t multi-task. Your total focus must be on making the perfect traditional peanut brittle.
Make sure you have all of your ingredients on hand. That would be the peanuts, syrup, sugar, water, butter, vanilla and baking soda.
The process will really begin to move fairly quickly once the temperature reaches 240 degrees. Immediately remove the saucepan from the heat once it reaches 300 degrees. Stir in soda mixture thoroughly.
Pour half the candy mixture onto two warm greased cookie sheets. Quickly spread the mixture evenly about 1/4 inch thick. Cool for about 15 minutes. Break candy into pieces.
Perfect Traditional Peanut Brittle
- 11/2 teaspoons soda
- 1 teaspoon water
- 16 ounces shelled unroasted peanuts
- 1 teaspoon vanilla
- 8 ounces water
- 1½ cups sugar
- 3 tablespoons butter
- 1 cup light corn syrup
- Butter 2 large cookie sheets; keep warm. Combine soda, one teaspoon water, and the vanilla; set aside.
- Combine sugar, 8 ounces water, and corn syrup in large saucepan. Cook over medium heat, stirring occasionally, to 240 degrees and a candy thermometer.
- Stir in butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn.
- Immediately remove from the heat; stir in baking soda mixture thoroughly. Pour half the candy mixture onto each warm cookie sheet, and quickly spread evenly about ¼ inch thick. Cool for 15 minutes; break the candy into pieces