Peanut Brittle

Here is the most delicious and easiest peanut brittle recipe for all candy lovers out there.


This is my late mom's recipe from the early 1960s and also was my Dad's favorite candy of all time.


Mom would make several batches during the holiday season for dad and gift-giving.


You can use any kind of nuts you prefer they all come out great, salted or unsalted.


This peanut brittle is truly addicting and it's always made every holiday season around Christmas time.


We love making assorted candy like peanut butter candy and Amaretto Fudge along with baked caramel corn for an assorted tower of tins filled for gifts!

Gifts from the heart are always the best and quite a money saver when you're on a budget.

I have used almonds, pecans, macadamia nuts, mixed nuts, cashews, and pistachios!

Sometimes I would use a combination of all of them.

They all make a delicious buttery, brittle and everyone always asks for it or wants the recipe.

Don't be intimidated by making candy, it's much easier to make than you think.

Just follow my easy tips for the perfect batch.

Scroll down and print off this recipe try this and watch it disappear quickly when you share this candy with friends and family members.

Candy Making and Mom

Having to use a candy thermometer is essential for making peanut brittle and as mom would say patience is a virtue.

Growing up, I would watch mom make this brittle every Christmas and lots of it for gift-giving.

Peanut brittle is easy to make but hitting the right temperature on that candy thermometer is a must mention again.

I have tried the cold water test where you add a little hot mixture while boiling the syrup for this candy into a cup of ice water and it's not as foolproof even though that is what people did years ago.

The color is a rich caramel when it is ready and once you make it, you'll get the knack of what to wait for and not a minute sooner.

So in closing on this subject, GET a candy thermometer and save yourself the aggravation!

Tips

• Always use a candy thermometer
• Don't over-add ingredients, measure everything to exact amounts
• The crack stage at 300 degrees is very important so pay close attention to this temperature
• too high or the temperature will cook it too fast make sure it's on low heat and stir until 250 degrees then after the nuts are in watch closely stir until a nice golden brown in color at 300 degrees
• DO NOT Pat this down let it free flow or it will become dull and not shine
• Assorted nuts make a great nut brittle and you can also drizzle it with melted chocolate
• My favorites to use are almonds, macadamia nuts, and pistachios.
• Cool completely before breaking it up
• Store in tins, not plastic 
• This can be made with non-salted nuts or salted nuts.
• Do not double the recipe
• It also makes great gifts around the Christmas Holiday

Ingredients You Will Need to Make Peanut Brittle

(for exact measurements, scroll to the recipe card below and print it off)

• sugar
• water
• corn syrup (white)
• baking soda
• butter
• pure vanilla
• salted roasted peanuts  or other nuts (you can use raw peanuts if you do then add around 1/4 teaspoon salt in with the sugar stage of this recipe and before adding the raw peanuts.)

Peanut Brittle Pin for later

Here are more of our favorite recipes:

Toffee Bites (crack candy)
Oreo Truffles
No-Bake Rum Balls
Peanut Butter Candy
White Chocolate Krispie Treats
Baked Caramel Corn

Peanut Brittle

Yield: Around 2 pounds

Author: Claudia Lamascolo

prep time: 16 Mcook time: 25 Mtotal time: 41 M

This is a buttery homemade peanut brittle. So easy you will never buy store-bought again! Perfect for gift-giving around the holidays and delicious anytime to snack on!

ingredients:

• 1 cup sugar
• 1/4 water
• 1/2 cup corn syrup (white)
• 1 teaspoon baking soda
• 2 tablespoons butter
• 1 teaspoon pure vanilla
• 2 cups salted roasted peanuts (however you can use raw peanuts if you do then add around 1/4 teaspoon salt in with the sugar stage of this recipe and before adding the raw peanuts.)

instructions:

How to cook Peanut Brittle

1. Using a heavy-duty saucepan (nonstick) and a wooden spoon for stirring, add in corn syrup, sugar, and water.
2. Use the low setting on your stove.
3. Mine is set on #2 on my stove dial.
4. Put a candy thermometer in place and keep stirring until this syrup reaches 250 degrees.
5. Add the peanuts and continue stirring until the thermometer reads 300 degrees.
6. Take off the heat, and add the butter and baking soda, then add the vanilla until blended.
7. Pour onto a parchment-lined cookie sheet spreading out as thin as possible.
8. Cool completely. Break apart with your hands or by using a rubber mallet.
9. Store in a tin or glass jar covered tightly. 

NOTES:

Make sure you follow the candy thermometer cooking times perfectly. You will need to have a pan that the candy thermometer reaches the bubbling mixture accurately so the pan should be around 3 to 4 quarts in size.
Also, use a non-stick pan for cooking in and line a cookie sheet with parchment paper to pour the brittle on.

Calories
125

Fat (grams)
22

Sat. Fat (grams)
11

Carbs (grams)
22

Net carbs
10

Sugar (grams)
27

https://www.whatscookinitalianstylecuisine.com/2013/12/salted-peanut-brittle-recipe.html

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candy, peanut recipes, candy recipes, homemade gifts

American

Created using The Recipes Generator

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Try Some Of Our Other Favorite Holiday Recipes

Peanut Brittle

Baked Caramel Corn

Irish Potato Candy

No-Bake Rum Balls

Easy Fudge Recipe

Quick Torrone

Cinnamon Sugared Pretzel Sticks

Disclosure: This recipe was originally shared in 2013. It was edited and re-published in 2019.