Peanut Brittle
A perfectly caramel colored peanut brittle that is also light in texture- not too sticky or chewy. Perfect for holiday baking and sharing.
Equipment
- 1 heavy bottom large pot
- 1 candy thermometer or digital instant read thermometer, or metal prong thermometer
- 1 baking sheet
- measuring cups spoons, etc
- wooden spoon
Ingredients
- 1 C light corn syrup
- 2 C sugar
- 1/2 C hot water
- 2 C raw peanuts unsalted or lightly salted are best
- 2 TBSP unsalted butter
- 2 tsp baking soda
- 1 tsp vanilla
Instructions
- Prepare baking sheet by greasing it with butter
- In a large pot with candy thermometer attached, add sugar, corn syrup, and hot water. Bring to a boil over medium heat. Boil until the candy thermometer reaches 250 degrees F.
- Add peanuts and butter and stir continuously until your thermometer reaches 308 degrees F.
- Remove from heat and add the baking soda and vanilla. This will bubble up, so stir quickly to incorporate it into the whole mixture.
- Quickly pour onto your prepared baking sheet.
- Place baking sheet in a cool area to cool down completely. This can take up to 2 hours.
- Break peanut brittle into pieces using you hands. Store in an air-tight container for up to 2 weeks or more.
