I have no idea (actually, I know darn well) why I have waited more decades than I can remember, to make peanut brittle. (Actually, the fact is that I could easily become addicted to peanut brittle. And all that sugar is hardly good for me! And Mr. C. doesn’t even like peanut brittle. So, that would leave me to eat every beautiful little irregularly shaped, divine caloric morsel.)
But for whatever reason, this Christmas I decided against making any kind of fudge. Instead, I decided to make two of my favorite candies in the whole wild world. Number one being – Chocolate and Almond Covered Old English Toffee (recipe on site) and number 2, well, you guested it – peanut brittle. (I figured this year to just end it with a bit of indulgence. Because who knows what next year will bring!)
First I decided to take the easy way out. Microwave brittle. It didn’t work. I couldn’t really tell when it was a nice caramel color while the bloody candy was bubbling away in my microwave. So, I burned the candy. Wah!
So, I decided to go the old-fashioned route and use my stove top. That worked! And it was easy peasy!
So, if you are thinking of making candy this Christmas, I suggest you choose peanut brittle. (And then give most of it away. Seriously!)
Merry Christmas everyone. And the happiest of New Year.
And as always, peace and love to all.
½ c. water
2 c. salted roasted peanuts
2 T. unsalted butter
1½ tsp. baking soda
1½ tsp. vanilla extract
Line a sheet pan with parchment paper. Set aside.
Get the peanuts, butter, baking soda, and vanilla ready to go.
Place granulated sugar and water in a heavy-bottomed, medium-sized saucepan and stir until well combined. Add the corn syrup. Cook mixture over medium heat, stirring continually, until the mixture comes to a gentle boil. (I use a flat-bottomed wooden spoon to stir the candy.)
Attach your candy thermometer to the edge of the pot. (Be careful. That boiling mess in the pot is very hot.) Cook, stirring continually until the temperature reaches 250-degrees.
Add the peanuts and stir the mixture constantly until the candy thermometer reaches 300-degrees.
Remove from heat and immediately stir in the butter, baking soda, and vanilla. The mixture will foam and again be careful.
Carefully pour the hot candy onto the prepared pan and use a heatproof rubber spatula coated with cooking spray to quickly (and carefully) spread the mixture into an even layer.
Allow the brittle to cool completely (30 to 60-minutes) before breaking apart and eating. (And be careful as you break the brittle into small pieces. Those sharp hard edges can stick you and draw blood. In fact, I have a small bandage on one of my fingers as I write this post.)
Store the completely cooled peanut brittle in an airtight container.
DO NOT REFRIGERATE.