• Home
    • Blog
  • About
    • Contact
    • Welcome
    • Favorites
    • Ebooks
    • Low Carb
  • Recipes

Peanut Brittle

December 23, 2016

  • 42

One bite of the peanut brittle and memories of being a kid come flooding back FAST!   

 

Where I grew up there was a candy store,

it was THE candy store.

They were FAMOUS for their peanut brittle, I could remember getting a can of it at Christmas almost ever year.

They sold giant chocolates, bunnies around Easter, and oh the variety of candies was always impressive as I walked through the shop.

Peanut brittle remains one of my families favorites.

It’s buttery and delicious and salty and sweet and just about one of the most perfect candies, every bite of hard candy is embedded with peanuts!

I love a salty-sweet combo, but you probably already know that if you ‘re read other posts of mine, like these Oatmeal Maple Bacon Cookies.

This recipe comes together quick, so it is PERFECT for last minute gift giving is you need a fun recipe.

 

Boil up the mixture and then spread it on a half sheet (18×13) rolled edge pan and let it cool.

Once the peanut brittle is all cooled you break it up into pieces and ENJOY!

 

No need to wait until the cold weather hits to make this, it’s  a welcomed gift all year long!

It’s funny how memories are, peanut brittle always reminded me of the can of nuts that had the springy snake that would jump out when you opened it, I’m sure it was because they both came in cans, and look similar. I never really wanted to open the “joke” can of nuts, I just wanted the salty sweet peanut brittle, but the can of nuts joke never got old, it even had some kind of rattle at the end of the can to sound like there were some nuts in the can when you shook it! I haven’t seen one of those in year, I guess everything is so “digital” now, most probably wouldn’t find it as entertaining as we did as kids years ago.

Peanut Brittle
 
Print
Ingredients
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 teaspoon salt
  • 1/2 cup water
  • 2 cups salted Spanish peanuts
  • 1/2 cup butter cut into pieces
  • 1 teaspoon baking soda
Instructions
  1. In a 3 qt. heavy bottom saucepan over medium high heat bring sugar, corn syrup, salt and water to a boil, Stirring occasionally.
  2. When the mixture reaches 300 degrees on a candy thermometer, remove from stove.
  3. Stir in butter and peanuts.
  4. Stir in the baking soda, be careful it may bubble up. But will become more creamy in texture.
  5. Pour into a rolled edged 1/2 baking sheet. My sheets have a slightly non-stick coating, so I don't butter the sheet, if you pan is not nonstick very lightly butter it so the candy doesn't stick.
  6. Spread mixture evenly over pan, and allow to cool completely.
  7. Break into pieces and enjoy.
Notes
adapted from https://allrecipes.com/recipe/15987/moms-best-peanut-brittle/
3.5.3226

  • 42

2 Comments Filed Under: Candy, Holidays, Sweet Tagged With: candy, Nuts

« Peanut Butter Banana Dog Treats
Gingerbread Boy Cookie Recipe »

sweet and savory recipes createdbydiane.comIf you like this or any other recipe at Created by Diane be sure to sign up for email updates and GET all my delicious recipes delivered right to you! Plus get my free e-cookbook too.

Thanks ~Diane

Be sure to check out more of my recipes here…

Most Popular

beet dyed deviled egg recipe and instructions for gorgeous and delicious deviled eggs @createdbydiane
Brown Sugar Soy Marinated CHICKEN recipe from createdbydiane.com
PANCAKE RECIPE www.createdbydiane.com
CREAMY CAESAR DRESSING createdbydiane.com

Subscribe to Created by Diane

don't miss one yummy recipe

by signing up you agree to the Privacy Policy

Comments

  1. Tricia @ Saving room for dessert says

    December 24, 2016 at 6:35 am

    The perfect gift! This looks wonderful Diane – always a favorite at our house! Merry Christmas to you and your family! I hope you have a wonderful 2017!!!

    Reply
  2. [email protected] says

    December 27, 2016 at 12:58 pm

    Mmmm, one of my favorites! Unfortunately, one of the candies that I struggle most to make. I can’t wait to try your recipe!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

By posting a comment you agree to the Privacy Policy
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Search My Recipes

[footer_backtotop]

Copyright Created by Diane © 2023 · Grits Design · Privacy Policy