Peanut Brittle Recipe

This peanut brittle is delicious. The recipe is based on one from All Recipes (though I doubled it, increased the nuts, and added some detail to the directions). I look forward to making this peanut brittle every year! Note that this recipe is used in our “Telling the Christmas Story with Food” project.

I highly recommend that you use a candy thermometer when making this recipe. They only cost around $10 and help to ensure the right temperature for the consistency of any candy.

Here are the ingredients and directions for the best praline pecans:

Ingredients:

2 cups sugar
1 cup light corn syrup
1/2 t. salt
1/2 cup water
3 cups peanuts
1/4 cup butter
2 t. baking soda

Directions:

1. Grease a 13 x 17″ half sheet pan. I like the Nordic Ware half sheet.

2. Using a heavy 2 quart saucepan, mix together sugar, corn syrup, salt, and water. Bring the mixture to a boil over medium heat while stirring (I like to use a wooden spoon) until sugar is dissolved.

3. Stir in peanuts, and continue cooking over medium heat. Set the candy thermometer in place, and stir frequently. The peanuts can burn easily, so make sure to stir them often. Cook until the temperature reaches 300 degrees (or until a bit of mixture dropped in cold water separates into brittle threads).

4. Remove from heat and immediately stir in the butter and baking soda (the soda will make the mixture light and fluffy). Pour the mixture into the greased pan and spread it evenly with a wooden spoon.

5. Break into pieces when cool.

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