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Peanut Brittle

Peanut Brittle!!
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.

Aunt Beth

Aunt Beth and Uncle Keith

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…..

RuthanneIt 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)

INGREDIENTS:

  • 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

DIRECTIONS:

  • 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.

How-to-make peanut brittleHow-to-make peanut brittle

  • 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!)

How-to-make peanut brittleHow-to-make peanut brittle

  • Once it is completely cool, break it up into chunks and enjoy!!!!!!

Peanut Brittle!!
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

Peanut Brittle
Other Christmas recipe ideas:

Snowman Oreo PopsChocolate Pecan TartChocolate Bon-bonsPeanut butter cup cheesecake

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Candy Corn Peanut Bars

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Candy Corn Peanut Bars!!
A chewy cookie crust topped with peanuts and sweet candy corn.  So many fun fall flavors in one  little bar cookie!

I confess.  I hate candy corn.  Everyone I know loved these cookie bars, but I had to make a little section of no-candy-corn just for me.  This recipe is easily made with or without the candy corn.  The candy makes it pretty though…and that counts for a lot!

Candy Corn Peanut Bars!!

Want to know how to make these easy little cookie bars?

Here you go (printable recipe)

INGREDIENTS: (makes about 24 bar cookies)

Crust:

  • 1 boxed yellow cake mix
  • 1/3 cup butter (melted)
  • 1 egg

Topping:

  • 3 cups mini marshmallows
  • 1 (10 oz) package of peanut butter chips
  • 2/3 cup light corn syrup
  • 2 teaspoons vanilla
  • 1/4 c. butter
  • 2 cups Rice Krispies
  • 2 cups salted, roasted peanuts
  • One bag of candy corn

DIRECTIONS:

  • Preheat oven to 350F degrees
  • In a mixing bowl, combine cake mix, 1/3 cup of melted butter and one egg.  Mix well, kneading with clean hands at the end.
  • Carefully press crust into the bottom of a greased 9×13 pan. (I line mine with parchment paper)
  • Bake at 350F degrees for 12-14 minutes.
  • Carefully pour mini marshmallows over top of hot crust and place in oven for about 5 minutes (until marshmallows puff up)
  • Cool.
  • In a large saucepan, heat peanut butter chips, corn syrup, vanilla and 1/4 cup of butter until all chips are melted and smooth.
  • Add Rice Krispies and peanuts and combine well.
  • Working quickly, spoon topping over marshmallows and then press candy corn on top.
  • Chill before cutting and ENJOY!

Candy Corn Peanut Bars!!


My thoughts:  I can’t believe it is already October.  When I spotted candy corn at the store I did a double take.  October….already?  These are an easy and fun treat for all of your fall parties and events.  Hope you love them!! ~r

Candy Corn Peanut Bars!!!
Other fun fall recipes:

Inside-out Caramel Apple!!Honey cut-out cookiesFall Acorn Cupcakes!Peanut butter Acorn Cookies!

Rocky Road Fudge Bars

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These bar cookies are full of all your favorite Rocky Road ingredients with a twist– rice crispies and a thick Cream Cheese fudge. Easy and quick to make, this is sure to be one of your new go-to recipes!
INGREDIENTS:
  • 8 oz. Philadelphia Cream Cheese
  • 12 oz. semi-sweet chocolate chips
  • 2c. mini marshmallows
  • 2c. rice krispies
  • 1c. dry roasted, salted peanuts
  • 1/2 c. creamy peanut butter
  • 1/4c. powdered sugar
DIRECTIONS:
  • Melt chocolate chips in microwave in 30 second increments, stirring well in between, until smooth.
  • Soften cream cheese in microwave until creamy and smooth.
  • Combine chocolate and cream cheese until well blended.
  • Take one cup of chocolate/cream cheese mixture out and set aside in a separate bowl.
  • To original mixture, add marshmallows, peanuts and rice krispies- stirring well to completely coat.
  • Press this mixture into a 9×9 pan that has been lined with foil.
  • To remaining bowl of chocolate and cream cheese, add peanut butter, mixing until smooth.
  • Add powdered sugar to desired consistency (should be thick yet still spreadable)
  • Spread this fudge layer over the top of the bars and freeze for 30 minutes.
  • Remove bars from the pan using the foil to lift out.  Cut into squares and serve!
My thoughts:  This was another recipe created for the RWOP website competition….no winning for me yet, but I’m going to keep trying! 🙂
 It was inspired by bar cookies my grandmother used to make with me when I was little.  Hers were called O’Henry Krispies and they were delicious!  The addition of cream cheese gives these bars a rich and creamy feel.  This is an incredibly easy dessert- but oh soooo yummy!  Hope you enjoy them!  r-

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