Peanut Brittle

Do you ever have someone trick dare you to make something? You know what I mean...

"You can't make that, it's too hard." 

I totally fell for it this weekend. The Taste of Home magazine arrived about a week ago, filled with some yummy treats. I dog-eared about a dozen recipes I want to try...then left the magazine laying around.

Hubby found it, I think he dog-eared a few extra recipes for me. Then he spotted the peanut brittle. He's been asking me to make it and I just hadn't gotten around to it yet. Long conversation short, he said I couldn't do it. Big mistake mister! Not a half hour later, I've got my candy thermometer out and all the ingredients lined up.


Silly boy, Brittle is easy to make. In less than an hour I was taking him a sample for approval. I didn't really need his approval, I just wanted to have that look on my face, you know the one, the "I showed you" look.

I think he had the same look on his face as he ate it up.

Candy is pretty easy to make, the key is a good candy thermometer, and having all your ingredients pre-measured out before you start.

Peanut Brittle
from Taste of Home Magazine

3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
2 cups salted peanuts (cocktail, spanish or dry roasted)
2 tablespoons butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Line 3 large baking sheets with parchment paper. set to the side.

In a large heavy duty sauce pot, combine sugar, water, and corn syrups. Bring to a boil, stirring occasionally to disolve sugar,. Once mixture reaches a full boil, continue boiling without stirring, over medium heat until a candy thermometer reaches 260 degrees (hard ball stage) Stir in peanuts and butter, stirring frequently till mixture reaches 300 degrees (hard crack stage.)

Remove from heat and stir in Baking soda and vanilla, mixture will foam up. Pour out onto the 3 baking sheets and spread as thin as possible. Let cool completely then break into pieces.

I'm sharing at some of these great parties.