This thick and crunchy peanut brittle just melts in your mouth, and it’s one of our family’s favorite Christmas treats!
This is the best peanut brittle I’ve ever had. My wonderful Aunt Beth has brought it to our family Christmas celebrations since I was just a tiny girl. I remember being SO full after dinner and no matter how full I got, I always had to have a piece of Aunt Beth’s peanut brittle. I have vivid memories of opening presents one-handed because I had peanut brittle in the other hand. It is THAT GOOD.
I think what makes it perfect is that it isn’t really hard to bite into or a “teeth-stuck-together” kind of candy. It just kind of melts in your mouth…and oh my….
I’d never made it, because there has always been this aura of “impossibly difficult recipe” surrounding it. First of all, you need a candy thermometer and I think that discourages many a would-be peanut brittle maker. Second, it takes some stirring time over a hot stove. This isn’t a quick recipe- but it is so sooooooo worth it!
Aunt Beth issued two warnings to me when I embarked on the mission to try her recipe:
1. Once you add the peanuts you have to stir constantly or the brittle will burn.
2. Be incredibly careful handling the pans and especially the candy, as it is SO hot and sticky and you could easily burn yourself. Use caution stirring and pouring.
I put on safety glasses and got out a big pan…..
It wasn’t nearly as scary as I thought it would be. It was actually really fun, and it turned out GREAT!
Ready for the recipe? Here you go: (printable recipe)
- 1 cup water
- 1 cup Light Karo Corn Syrup
- 2 cups granulated sugar
- 1 lb. raw peanuts (be sure to use raw- I found mine in the produce section of my grocery)
- 1/4 teaspoon salt
- 2 Tablespoons butter (plus enough to coat a large jelly roll pan)
- 2 heaping teaspoons baking soda
- Liberally butter a large jellyroll pan (this is just a cookie sheet with sides- the bigger, the better!) and set it on a towel or potholders (it will get very hot when you pour the brittle in).
- In a large saucepan (I used a dutch oven pan) place water, Karo syrup and sugar.
- Place a candy thermometer in the pan (I clipped mine to the side)
- Heat on high and boil until soft ball stage (238F degrees), stirring occasionally.
- While this is boiling, measure out the remaining ingredients and have them ready to add.
- At 238F degrees, add the peanuts, salt and butter and carefully STIR continually until mixture reaches brittle stage (310F degrees). This took me about 15-20 minutes.
- Add baking soda and stir until it disappears. The mixture will foam up and double in size (that’s why you need a big pan!). Give it few seconds to get nice and foamy.
- CAREFULLY, using oven mitts, pour mixture onto your buttered jelly roll pan. Do not spread it out, just let it spread it out on its own. Allow brittle to cool for several hours (don’t rush this part– it is worth the wait!)
- Once it is completely cool, break it up into chunks and enjoy!!!!!!
My thoughts: This isn’t a difficult recipe- it is just hot and time consuming. Now that I’ve made it, I will make it again though- it is SO worth the effort! I know there are much simpler recipes (even ones in the microwave!) for peanut brittle, and I’m all about simple. But this is an exception to the rule of keeping things simple. I really think you will love it! Thanks so much for sharing your wonderful recipe Aunt Beth! Love you! ~R