Peanut Brittle

Peanut Brittle

It wasn't Christmas around our house unless there was Peanut Brittle and Toffee. We all took our turns helping my mom make these and after making them for 20 or more years she is a pro. I however am not and this year was the first time I made peanut brittle on my own. Not to toot my own horn but I think I did a pretty fantastic job. Brittle can be tricky because you want it at the perfect hard crack stage or else it will be to sticky and get all stuck in your teeth and be hard to eat. 

So lets start with the brittle first then I'll post about the toffee... get excited about that because its my favorite YUMMMM!!!!

This recipe comes from the Better Homes and Garden cook book. So if you have one up in your cupboard collecting dust take it out and check it out. There are some great gems in this book. 

Alright here we go.... 

Take that partial stick of butter you have hanging out in the fridge and peel back the paper a little. Run it around the sides of a 3 quart size sauce pan. This will help keep that sticky sugar from sticking all over the pan and will make it easier to stir. Now combine the sugar, corn syrup, butter and water and let the magic begin. Boil the mixture then clip a candy thermometer to the side. 

Reduce your heat to medium low but let it to continue to boil. Stir it occasionally until the temperature reaches 275 degrees or a soft-crack. It took mine 30 minutes and it was at the perfect stage so if you don't have a thermometer that is ok, you can still make this by using other methods. 

See how the color is changing...

This is how it should look once that 30 minutes is up and it's at 275 degrees. Now its time to add your nuts. 

It will be kind of hard to stir them and it will seem so thick but its ok you are doing it right. Stir often so you don't burn the nuts. Cook until it reaches 295 degrees or a hard crack stage. The recipe in the book said it would take 15 to 20 minutes but mine was more like 10 minutes so watch it really carefully. 

If you aren't using a candy thermometer test it in some cold water. Put cold water in a small cup or bowl. Drop some of the hot sugar mixture into the water. Remove with your fingers or spoon and taste. If it cracks and crumbles in your mouth then its done. See! you don't need a fancy thermometer after all. 

Ok ready for the fun part, bring your kids in to watch... remove it from the heat and mix in the baking soda.

Start stirring it quickly, it will start to lighten and foam. Pretty neat right?  The reaction of the baking soda is what makes the candy porous.

Pour the mixture onto a large buttered baking sheet. My moms tip was to place a towel under the baking sheet because this stuff is really really hot and you don't want to risk ruining your counter top. The recipe uses two baking sheets and stretches the candy out really thin but we like ours thicker and that's what I recommend. Use the spoon to help you push the mixture around until in nearly covers the pan. Don't worry if it isn't perfect. 

It cools down pretty quickly. I use the bottom of a butter knife to crack the brittle into pieces. 

And that's it.. you just made brittle. This is definitely a tradition I will carry on in my family. 

Peanut Brittle

2 cups Sugar

1 cup Light corn syrup

1/4 cup Butter (half a stick)

1/2 cup water 

2 1/2 cups Raw Peanuts (we use the dry roasted)

1 1/2 tsp Baking Soda, sifted 

Butter a large baking sheet: set aside. Butter the sides of a 3 quart heavy saucepan. In the pan combine sugar, syrup, butter and water. Cook and stir over medium high heat until the mixture boils. Clip a candy thermometer to the side of pan. Reduce heat to medium low and continue to boil. Continue to stir until it reaches 275 degrees, soft crack stage. (about 30 min)

Stir in nuts; continue to cook until the thermometer reaches 295 degrees, hard crack stage. (15-20 min) Remove pan from heat and quickly stir in the baking soda. Stir constantly until the soda is incorporated, the mixture will lighten in color and foam. Immediately pour onto buttered baking sheet. Use spoon or forks to help pull the sugar mixture to the edges of the pan. cool completely then break into pieces. Store up to a week. 

Try adding/substituting:

Raw Cashews

Brown Sugar