蜜桃恋人

Peanut Brittle

Photo Credit
Janet Hudson/Wikimedia Commons
The Editors
Yield
10x12-inch sheet
Category
Candy
Course
Desserts
Occasions
Halloween
Credit
Linda Collier, Perry, Georgia Georgia National Fair, Perry,
Sources
Blue Ribbon Recipes

Simple, yet delicious, this peanut brittle is a tasty classic. For variety, mix in a cup of almonds with the peanuts!

Ingredients
1 cup sugar
1/2 cup light corn syrup
1/4 cup water
2 cups raw peanuts
1 tablespoon baking soda
Instructions

Line a baking sheet with heavy-duty aluminum foil. In a heavy pot, mix together sugar, corn syrup, and water. Bring to a boil over medium heat. Add the peanuts. Cook, stirring often, until the peanuts smell parched, about 15 minutes. Add baking soda and stir quickly. The mixture will foam, then turn a golden color. Quickly pour on the prepared baking sheet. When cool, break into pieces.

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Comments

Dale (not verified)

2 years ago

I have seen many recipes for peanut brittle. Why the difference between raw & regular peanuts? Raw peanuts seem hard to find.

Kate (not verified)

4 years ago

One of the comments reply stated that this recipe is not very crunchy. What can you do with the recipe to make it crunchy?

patsy hairell (not verified)

3 years 1 month ago

The 1 Tbsp of baking soda seems like a lot for this recipe, could it be 1 tsp instead??

Mary (not verified)

2 years ago

The 鈥渃runchy鈥 recipe that I have uses 1 and 1/2 c of sugar, 1/2 c of light corn syrup, and 1/2 stick of margarine (no water). It also uses only 1 teaspoon of baking soda. Maybe that鈥檚 the difference?

Hi, Patsy. We checked the original recipe and 1 tablespoon is correct. Enjoy!

kathy (not verified)

6 years 4 months ago

I made it & Oh sooooo good it is. Such an easy recipe!

Jeanette (not verified)

7 years ago

Omit the water and make it in the microwave.

Maryeileen Corcoran (not verified)

13 years ago

I wonder if this recipe can be made with raw almonds.

Seriously much easier. Line a shallow pan with foil and spray with pam or similar. Spread one nut depth NOT HIGHER of raw peanuts. In a CAST IRON SKILLET and ONLY CAST IRON melt sugar. No water or cornnsyrup. You may sprinkle the raw nuts on the pan with salt. Stir dry sugar over the heat with a wooden spoon and continue stiring til it melts. You must take every precaution not to allow any of the melted sugar to pop onto you as it will tear your hide off.

Pourmthe entirely melted sugar over the nuts. When cool it is the best brittle you will ever have. Be careful to drizzle it thinly and have no lumps.

Yes, though the brittle will not be as 'crunchy'. I don't notice that aspect but my wife and many that have tried my almond and pecan brittle crunch have made that observation.