Cool then break: Let cool completely at room temperature, about 30 minutes.Quickly spread over warm baking sheet: Immediately pour onto prepared baking sheet and spread mixture out as evenly as possible before it starts to harden.Add baking soda, salt and peanuts (work quickly!): Immediately remove from heat once it reaches temperature (or just turn off heat if using a gas stove) and right away add baking soda, salt, and peanuts and stir (it will foam and bubble up).It should just have turned a light golden brown color. Cook to 310 degrees: Let boil, stirring occasionally, until it reaches 310 degrees on a candy thermometer (don’t forget to get your baking sheet out of oven and ready near the end).Add butter: Once it reaches a boil carefully add butter and stir.Boil mixture: Set over medium heat and bring to a boil, stirring occasionally.Mix sweeteners and water in pan: In a 3-quart heavy bottom saucepan whisk together sugar, corn syrup, and water.Once preheated add baking sheet, turn oven off and let baking sheet stay warm in oven, remove just barely before you are ready to use it to spread prepared brittle mixture over. Warm the baking sheet: Preheat oven to 175 degrees.Also butter the bottom of large spoon and set close by (you’ll use this later for spreading brittle). Grease baking sheet and spoon: Butter a rimmed 18 by 13-inch baking sheet.Have measured ingredients ready: Measure out peanuts, baking soda and salt and have ready to add as you’ll need to work very quickly once you get to this step.Heavy 3-quart saucepan – using a heavy bottom pan allows heat to be more evenly distributed which will result in an more evenly cooked brittle.Candy thermometer – I highly recommend going this route rather than by the look of the syrup.Baking sheet – for spreading peanut brittle over.Measuring cups or a kitchen scale – always measure for accuracy.Whisk and spoons – for stirring and spreading.Scroll down for recipe with print option. 1/2 cup unsalted butter, cut into 8 pieces.And do work quickly! Peanut brittle is known for how fast it likes to set (I’ve included tips below). Whenever you make it of course just be careful, this is boiling hot sugar syrup. But oh such a memorable, classic holiday treat I always looked forward to every Christmas! Just don’t overdue it (eating too much) like I always did as a kid. It starts out with the most basic ingredients and finishes with a classic nostalgic treat that’s sure to tempt and satisfy those sweet tooth cravings.
I made six batches today (12 cups of sugar and 6 sticks of butter later) taking notes and learning things along the way until I got it to taste just like I remember. While it’s true that peanut brittle can be very temperamental it’s also true that by following a straightforward method and helpful tips along the way you’ll realize it’s easier to make than you’ve likely heard. Here you’ll learn all the tips to successfully make it. Homemade Peanut Brittle that is exactly like Grandma made! This tempting candy is perfectly crisp and crunchy, beautifully caramelized, deliciously buttery and brimming with rich roasted peanuts dotted throughout.
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