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    Home » Christmas Desserts

    Mom's Peanut Brittle

    Dec 11, 2006 · Modified: Dec 21, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 3 Comments

    Jump to Recipe Print Recipe

    Mom's Peanut Brittle - Andrea Meyers

    I am a few weeks early on this one, but I can't resist. As soon as I saw the theme for this month's Sugar High Friday (SHF), Sugar Art, I knew that I would make Mom's peanut brittle. This is the sugar art that I grew up with—a crackly, buttery brittle loaded with peanuts that crunches nicely in your mouth without breaking your teeth. It's a Christmas tradition for my family.

    Mom's Peanut Brittle, boiling - Andrea Meyers

    Making peanut brittle is fun and relatively easy, you just have to watch the temperatures closely and work very quickly when you pour the hot liquid out onto the cookie sheet. If possible, have another person help you hold the pot and pour while you spread the brittle around.

    Mom's Peanut Brittle, hot - Andrea Meyers

    Over the years, I have changed the recipe a bit and I now use golden syrup instead of the original light corn syrup. Golden syrup is made from sugar rather than corn and has a smooth, buttery flavor that lends a deeper, richer flavor to the candy. You can find golden syrup under brand names King or Lyle's, and both work very well.

    [Updated 2009]

    Mom's Peanut Brittle - Andrea Meyers
    Print Pin

    Mom's Peanut Brittle

    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegetarian
    Keyword: candy, Christmas, gluten free, nuts, peanuts
    Servings: 48
    Calories: 91kcal

    Equipment

    • 4 quart heavy bottom sauce pan with a lid
    • candy thermometer
    • cookie sheet lined with silicone mat or parchment paper (or buttered)

    Ingredients

    • 2 cups granulated sugar
    • 1 cup golden syrup (or light corn syrup)
    • ½ cup water
    • 10 ounces raw Spanish peanuts
    • ⅛ teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1 tablespoon unsalted butter
    US Customary - Metric

    Preparation

    • Combine sugar, syrup and water in heavy pan. Stir over medium heat, cooking until the sugar dissolves. Cover and cook 3 minutes. Remove cover and cook to soft ball stage (234° F).
    • Add the peanuts and stir. Cook until brittle reaches hard crack stage (300° F), stirring frequently but not constantly. The sugar mixture should develop a golden brown color from the sugars caramelizing, and it needs the right balance of sitting and stirring to accomplish that. Do not allow the temperature to go over 300 as this can break down the sugar structure and leave it weak and spongy
    • Remove from heat and add the salt, baking soda, vanilla, and butter. Stir until well blended. Spread onto a well buttered cookie sheet, working fast. If you want very thin candy, loosen the edges and stretch as thin as possible before it cools. Break into pieces and store in an airtight container.

    Nutrition

    Calories: 91kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 30mg | Potassium: 44mg | Fiber: 1g | Sugar: 14g | Vitamin A: 7IU | Calcium: 6mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    Buckeyes Candy
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    Reader Interactions

    Comments

    1. Sandy Demas says

      January 13, 2008 at 7:23 am

      how can I avoid STICKY peanut brittle? also my last batch was light in color instead of a golden color. I let the temp go as high as 340F. was that the reason for it being sticky and light in color?

      Reply
    2. Andrea says

      January 17, 2008 at 7:31 am

      Hi Sandy! The sugar should caramelize during step 2 of cooking, as that is what gives the rich, golden color. Cooking the brittle higher than 300 F can cause the sugars to become weak and spongy (sticky). High humidity (above 60%) can also make peanut brittle sticky.

      Reply

    Trackbacks

    1. Habeas Brulee » Blog Archive » Roundup: Sugar High Friday #26: Sugar Art says:
      January 1, 2007 at 11:31 pm

      [...] Now, on to the entries! They are posted in the order in which they were received. Cranberry Mousse Kevin from Seriously Good     Swan Raspberry Eclairs Cenk from Cafe Fernando     Painted Sugar Cookies Elf from Kosherblog     Mäuseköpfe Brigitte from Küchendunst aus Singapur     Mom’s Peanut Brittle Andrea from Andrea’s Recipe Box     Orangettes Gerda from Dinner for One     Orange & Cardamom Mentine Ales from Preserveless     Raspberry and Mascarpone Mousse Verrines — Verrines de framboises et mousse à la mascarpone Bea from La tartine gourmande     Nog ‘n Log Blog Alwyn from Tsokolate!     [...]

      Reply

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