Skip to Content

Buttery Peanut Brittle

Okay so this weekend I experienced a cooking first. I actually used a candy thermometer while making my buttery peanut brittle. In years past, I’d experimented with microwave methods. Laugh if you want, but it actually turned out pretty good a couple times. But when it flopped, it flopped big time.

So this time, I got out the candy thermometer and jumped in with both potholders.

Here’s the recipe:

Peanut Brittle

2 c. sugar
1 c. light corn syrup
1 c. water
2 c. raw spanish peanuts
1/2 tsp. salt
1 Tbsp. butter
1 tsp. baking soda
2 large greased cookie sheets

In a heavy 3 qt saucepan, over medium heat, combine sugar, corn syrup and water. Cook until 234 degree is reached on a candy thermometer. Add peanuts and salt, stirring constantly up to 305 degrees.

Quickly stir in butter and baking soda. Pour at once onto cookie sheets. Spread very thin with spatula. Break up when cool.

And that’s it … simple as that. *wink*

If you follow me on twitter, you might remember the tweets about the candy thermometer and how I sat down for one minute and suddenly the nifty candy thermometer was 15 degrees over where it should have been. Yeah. Don’t do that.

Well that’s all for today. Come back tomorrow to see what other goodies I’ll be sharing with you.