This is a wonderful peanut brittle that is easy to make and wows everyone! Have all the ingredients for this recipe measured out and ready. This recipe requires that you react quickly. You do not have time to measure ingredients in between steps. Wrapped tightly and stored at room temperature, homemade peanut brittle will stay fresh for up to 2 months. If you use roasted peanuts instead of raw be careful not to heat the mixture past 300 degrees F, otherwise the peanuts will taste burnt.
Easy and Delicious Peanut Brittle
- 1 cup white sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 cup peanuts
- 2 tablespoons butter, softened
- 1 teaspoon baking soda
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.\
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14×12 inches; cool. Snap candy into pieces.