I don’t like hard candy and hate candy that sticks to my teeth so, despite my fondness for peanuts, I would never touch peanut brittle. All that changed when I found this totally delicious and addictive recipe for soft peanut brittle. It has the texture of the center of a Butterfinger candy bar…shards of intense peanut flavor that almost melt in your mouth. Despite being a person who doesn’t have much of a sweet tooth I simply can’t leave this delectable sweet alone.
This recipe is very quick and easy to make and the key to its success is using a good candy thermometer and having all the ingredients ready to add to the pan. Once the syrup reaches 275 degrees the rest of the ingredients are added quickly. If you are unsure about your thermometer test it in a small pan of boiling water. It should reach 212 degrees. If it doesn’t, pitch it and buy another one. As with most candy recipes reaching the right temperature is critical to success. Warmed peanut butter is folded into the syrup at the end of cooking and the mixture is quickly poured onto a buttered baking sheet. You will have about a minute to spread it with a spatula
When the brittle has cooled break it into chunks. It can’t be cut with a knife (it’s too brittle for that) so pierce it with the point of a sharp knife and it will make its own crack lines. The little pieces that break off are delicious sprinkled on ice cream so be sure to save them. Store candy in an airtight container.
I posted this recipe when I first started blogging in 2008 and I don’t think anybody read it back then. It’s so good that I wanted to post it again in time for Christmas. If you like peanuts but are wishy-washy about peanut brittle the way I was, I know you will love this recipe. It’s addictive. I bought the best peanuts at Costco and I recommend them for baking and snacking. They are extra large, roasted perfectly and very lightly salted. They are great in cookies too.
- 2 cups creamy peanut butter
- 1-1/2 cups granulated sugar
- 1-1/2 cups light corn syrup
- ¼ cup water plus 2 teaspoons, divided
- 2 tablespoons butter
- 2 cups peanuts, raw or roasted
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Generously butter a large baking sheet. Set aside.
- In a double boiler over hot water heat peanut butter until melted. Meanwhile prepare syrup in a large saucepan by combining sugar, corn syrup and ¼ cup water. Cook over high heat to 275 degrees on a candy thermometer. Lower heat to medium, add butter and stir until melted. Add peanuts, cook, stirring for about 5 minutes until candy starts to turn brown and reaches 300 degrees.
- Remove from heat. Stir in baking soda that has been dissolved in remaining 2 teaspoons water. Add vanilla.
- Working quickly, fold in warm peanut butter, stirring gently. At once pour candy mixture onto prepared cookie sheet. Quickly spread as thin as possible. The key here is to work quickly.
- When candy is cold break into serving size pieces.
This sounds like a good one to try for our XMAS eve snacks!
With peanuts & peanut butter it must be an extra special treat! There’s always a jar of each here. Cathy, your Peanut Brittle looks so yummy!
~Judy
JG recently posted..Christmas Sugar Cookies
I haven’t made this in 30 or so years but always loved it and like you I like that it fizzes up and is softer than the store bought kind. Wish I were there enjoying a piece with you right now.
Larry recently posted..Mediterranean Chicken and Potatoes
This looks delicious Cathy. You always come up with the best sweet treats.
Penny recently posted..Ham Loaf for the Holidays
Thanks big time for this recipe Cathy. I love the taste of peanut brittle but just don’t like hard candy either. This looks like it is perfect for me. Can’t wait to make some.
Karen Harris recently posted..Applegate Uncured Good Morning Bacon: Creamy Bacon, Mushroom and Onion Soup
The peanut brittle sounds wonderful, Cathy! I agree about those peanuts from Costco. They are fabulous!
Kitty recently posted..Salty Oatmeal Chocolate Chunk Cookies
I bet I know 4 little people at least that woul love this!
Lol don’t know how to copy and paste my website with the IPad..
Wow. This sounds wonderful – especially to me, a woman whose favorite candy bar is the venerable Butterfinger. Merry Christmas to you!
Adri recently posted..Call it Spaghetti Rapida – A Pasta to Die For
There’s something about peanut brittle that is addictive and made with peanut butter, well that seems totally decadent!
Linda recently posted..Mantel Envy
Hi Cathy, this sounds like my kind of peanut brittle, I know exactly what peanuts you are talking about, just printed!
cheri recently posted..Festive Rosemary and Toasted Caraway Shortbread
Oh, yeah, isn’t stick to your teeth candy the worst? I think this is MY kind of peanut brittle, too. Have a Merry Christmas, Cathy, if I don’t get back again before the holidays!
Liz recently posted..Red Velvet Fudge #ChristmasWeek #Giveaway
Now this is the kind of peanut brittle I like! I am definitely saving this recipe. I love brittle but it’s usually TOO brittle. This sounds perfect! 🙂
Betty recently posted..Walnut Reindeer Cookies, AKA Walnut Acorn Cookies
This sure sounds different Cathy, I bet it’s great:@)
Lynn recently posted..Old Fashioned Gingerbread Cupcakes with Cream Cheese Frosting
My peanut loving husband would adore these Cathy. I haven’t had peanut brittle in years, but yours sounds very addictive.
Sam
Sam @ My Carolina Kitchen recently posted..Sweet Potato and Red Lentil Bisque
Butterfingers are one of my all-time favorite candy bars so I know I would love the texture of this peanut brittle, Cathy! Will be adding this to my list of things to try~
Susan recently posted..Snowflake Cookie Tree Stack
Cathy, this is going to the top of my candy to make for Christmas 2015. Merry Christmas to you and your family.
I noticed you recommend checking thermometer accuracy by using boiling water. You say the thermometer should read 212 degrees. If it doesn’t, the thermometer is defective and should be trown away. This is true at sea level, but not so at higher altitudes. Water boils at approximately 203 degrees where I live in Colorado. I would recommend you be more specific when referencing temperature and boiling points. Outside of this minor flaw in recipe, the resulting brittle is good.