Peanut Brittle118 Reviews
“My Aunt Joyce taught my mother how to make this and she taught me.” - by Gina
Original recipe yields 15 pieces
- Lay out several sheets of foil to spoon the hot peanut brittle onto.
- In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
- Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
- Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Amount Per Serving (15 total)
- 138 cal
- 4.8 g
- 23.3 g
Based on a 2,000 calorie diet
Reviews (118)Rate This Recipe
"This was so good and so easy to make. I made a few changes to mine though. I used coctail peanuts (2 cups instead of 1) and added 1 tbs of butter to the mixture when I added the peanuts. When I add..." See moreed the baking soda, I also added 1 tsp of vanilla. After it was cooled I covered the top (before breaking it) with a baking chocolate/peanut butter mixture."
"Very good brittle. I used plantars dry roasted lightly salted peanuts and it turned out fine. I will pour it onto lightly greased foil next time as the foil stuck to the back of some pieces. I didn..." See more't use a thermometer but instead followed the directions for the (dripping off the spoon and leaving hairs behind) It worked great."
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