We love candies for Christmas way more than cookies, so we especially love making candy making this time of year. English Toffee is my favorite candy but homemade peanut brittle is my 2nd favorite and to be honest, it’s almost tied for #1! This peanut brittle is so simple to make. It may seem complicated but once you get it down, you will make it every year!
Homemade Peanut Brittle Recipe
3/4 cup corn syrup
2 cups sugar
3/4 cup hot water
2 cups raw peanuts
1 tsp. baking soda
1 1/2 tsp. salt
Grease 2 jelly roll pans. In a saucepan, add corn syrup, sugar, and water. Bring to a boil and cook to a hard ball stage, 260 degrees. Add peanuts and cook to hard crack at 290 degrees. Add baking soda and salt. Stir well, pour into pans and spread thin. Cool quickly. I usually make this for Christmas and I don’t have room left in my refrigerator so I just set it outside in the snow for a few minutes until it has cooled. Makes 3-4 dozen pieces.
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Mary Margaret Schlais
I have wanted to make this fofrever but can’t for the life of me find raw peanuts or raw raw almonds for something else I saw. Where on earth do you get them?
THANK YOU !!
Yes they are hard to find but this time of year they usually are in the produce section of your grocery story. You may have to ask the guy working in produce and he can help you. Now I have not used them in peanut brittle but for my sugared peanuts recipe I have used just regular canned peanuts.
I’m going to try & make this for my son-law. He loves Peanut Brittle. I have never tryed to make it, but for him I’ll give it a go. My gd.daughter also likes it. Wish me luck
I am a very brittle diabetic. I love peanut brittle. Is there any way to make it sugar free?
Linda I don’t know. You would have to check a special diabetic cook book.
This is cooling on my silicone mats as I type this. I’ve already broken it up into pieces and I’m letting it finish but it is absolutely perfect. I actually used unsalted roasted peanuts and put them in at 280 degrees and let the mixture boil up to 300 degrees. I tried a different recipe from Allrecipes and it did not come out nearly as well as this. Really delicious and so easy
What type of pan do you use to make this? A heavy one or, say a nonstick pan?
My mother used a very large marble slab, greased, to pour the mixture out and to cool.
We just use a well greased cookie sheet of any kind. One thing my mom always says works best (people say they have never tasted peanut brittle as good as hers) is that she waits until it snows to make it. She spreads the cookie sheet out on the pans and takes the pans immediately outside and sets them on top of the snow to cool.
I use splenda instead of sugar use parchment paper
I add a TBS of vanilla when I add the soda. Also I take it outside to cool on my porch. Penny S.
I’m looking for a peanut brittle that has air holes all through it. This brittle appears to be airy, is it!! Thanks
What makes peanut brittle airy is adding the baking soda and then immediately cooling it someplace very cold. So right after you pour it in the pan place it in the fridge or outside quickly. This is my mom’s recipe and everyone who ate hers raved about it. It was like the perfect peanut brittle. One of her secrets was that she never made it unless it had snowed because she would take her pans right out and set them on top of the snow to cool. It was perfect every time. That is what makes it airy.