Peanut Brittle
Prep Time: 5 minutes
Cook Time: 20 minutes
 RecipeTips.com

Ingredients
- 1 cup water
- 2 cups sugar
- 1 cup corn syrup, preferably light
- 1/2 teaspoon salt
- 2 cups raw peanuts
- 2 tablespoons butter, plus extra for pan and fingers
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla (optional) 
 
Crunchy, delicious, and easy to make, this candy treat is often associated with Christmas time,
but is equally good all year.
 
Directions
  • Generously butter a baking sheet and set aside. Measure out the butter, baking soda, and
    vanilla; have them within reach.
  • Mix together in a 3-quart, heavy bottom saucepan the
    sugar, water, corn syrup, and salt. Stir over low heat until well blended, then raise heat to
    medium-high. When the mixture reaches 270 degrees F. stir in the peanuts. Boil until it reaches 300
    degrees F. on a candy thermometer, stirring constantly . If working without a thermometer or cooking

1

at high altitudes, see the TIPS below.
  • When syrup reaches 300 degrees F., remove
    from heat and immediately add butter, baking soda, and vanilla. Stir in quickly until well mixed
    and then pour and scrape candy onto prepared sheet. Spread it out as much as possible--it will be
    stiff and begin to harden quickly. It can be pulled and stretched (with buttered fingers) to make
    a thinner sheet, but do this very carefully, as the candy will be hot.
  • Cool on the sheet
    and break into pieces. Store air-tight in a waxed-paper lined container.
    • TIP:
    Bringing the brittle up to the proper temperature is critical for a successful peanut brittle.
    Using a candy thermometer is the best method to use to ensure you are cooking the brittle to the
    proper temperature. It is well worth purchasing a candy thermometer if you are going to be making
    candies that must reach a specific temperature.
    If you don't have a candy thermometer, have a
    bowl of ice water near the stove. When the boiling syrup begins to turn golden brown drop a small
    amount, about 1/2 teaspoon, into the cold water. When the syrup immediately hardens into a brittle
    string or ball, it is done.
    High Altitudes: If cooking the brittle at higher altitudes
    reduce the recommended temperature of 300 degrees by 2 degrees per thousand feet. EXAMPLE: if
    you're are at 5,000 feet subtract 10 degrees off 300 degrees and remove mixture from heat when
    temperature reaches 290 degrees F.

    2