Peanut Brittle

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Yum ! Peanut Brittle

While in Utah, I met Ann, the candy maker. She invited me into her home to help her make candy. This is her peanut brittle recipe and I make it for gifts every Christmas. (1979) - Donna Schumacher

A special note from the Chef Chef's note: {{{1}}} Use a nice heavy sauce pan to make this.

  • 2 cups sugar
  • 1 cup water
  • 1 cup Karo syrup (white)

Mix and cook covered for five minutes or until candy thermometer reaches 232 degrees.

Add 2 cups (raw) Spanish peanuts with skins on and cook on medium/low heat until thermometer reaches 312 degrees, stirring constantly. Remove from heat and add 1½ tsp. baking soda and 1 tsp. vanilla. It will foam... just mix and then pour out on to a buttered piece of marble or a Formica top. Take two forks and pull it and stretch it until it is thin. (I sometimes butter my hands to do this, but do be careful, as it is very hot. Before I got my piece of marble, I used large sheets of foil, buttered). This cools quickly and you just break it into nice sized pieces.

Store in an air tight container.

Tips for this recipe[edit]


Sample Variations #1[edit]