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The Best Homemade Peanut Brittle You Will Ever Make (plus TastyTuesdays)

Have you ever had Peanut Brittle so hard you were worried for your teeth? Well, this recipe takes the fear out of this delicious treat. And it is tasty and easy to boot.

The Best Peanut Brittle Recipe you will ever make. Peanut brittle with plenty of air pockets to make it crunchy but not tooth damaging.

The recipe is courtesy of my Goddaddy, Barry Marshall. He says there are two secrets to making the perfect batch of brittle: baking soda and the candy thermometer.

Plenty of Baking Soda

Just look at the air pockets in this piece.

The Best Peanut Brittle Recipe you will ever make. Peanut brittle with plenty of air pockets to make it crunchy but not tooth damaging.

The problem with most peanut brittle recipes is they are too dense which makes them too hard to chew. With this recipe you get nice big air pockets between the sweet crunch. Less potential for emergency dental visits.

 

A Great Candy Thermometer

This is the one he recommends using (affiliate link, I will receive a small percentage of the purchase price at no cost to you if you buy through this link).

You can go with one of those cheap hard to read ones, but there is a darn good reason this one costs more. It is BETTER. If you fry or make candy or jams/jelly often this is a great kitchen tool to have around.

Peanut Brittle

Meal type Dessert
The Best Peanut Brittle Recipe you will ever make. Peanut brittle with plenty of air pockets to make it crunchy but not tooth damaging.

Ingredients

  • 3 cups sugar
  • 1 1/2 cup light corn syrup
  • 3/4 cups water
  • 3 tablespoons butter
  • 1 1/2 tablespoon baking soda
  • 2 teaspoons vanilla
  • 3 cups Spanish peanuts

Note

Feel free to substitute other nuts in this recipe. You may want to chop very large nuts (like Brazil nuts) in 2-3 pieces before making.

Directions

Lightly coat 3 cookie sheets with oil.
Combine sugar, syrup, and water in a large deep kettle. Bring to a boil stirring to make sure all the sugars melt and nothing sticks to the bottom. When the mixture reaches 260 degrees add butter, peanuts and continue stirring and cooking until the thermometer reaches 310 degrees.
Remove from heat and add vanilla and soda. Stir very quickly as the mixture becomes very foamy.
Immediately, if not sooner, pour the mixture out onto the cookie sheets.
After the brittle has hardened break into pieces. Put the brittle into large plastic bags so the shards don’t go flying all over the kitchen when breaking them up into smaller bite-sized pieces.
Store brittle in sealed jar, can or plastic bag to prevent from becoming very sticky.

 

PLEASE LINK UP TO THREE FOOD POSTS TO THE TASTY TUESDAYS’ LINKY PARTY!

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**Audrey from That Recipe (Blog)**
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Until next time, happy eating.
~Audrey

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6 comments

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  1. Mother of 3

    That peanut brittle looks amazing! It brings back many memories of the holidays with my grandmother and great grandmother. Great gran always had brittle around.
    Mother of 3 recently posted…What We’re Reading This ChristmasMy Profile

    1. Audrey

      It is something I love but don’t make all that often.

  2. Helen at the Lazy Gastronome

    That is some yummy looking peanut brittle – thanks for sharing on the What’s for Dinner link up – and thanks for hosting this party!!

    1. Audrey

      I always love it when you come to my parties, Helen.

  3. Sarah Eliza @ devastateboredom

    AUDREY! You have LITERALLY read my mind… my husband and I have been talking about making peanut brittle for gifts this year! I am SO PSYCHED to come across this recipe… pinning and tweeting! #FridayFrivolity
    Sarah Eliza @ devastateboredom recently posted…Cozy Winter Capsule Wardrobe — Mix-and-Match Outfit Ideas!My Profile

    1. Audrey

      Warning, it is addicting!

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