Wednesday, December 17, 2014


Peanut brittle just seems to go with Christmas, with its salty-sweet combination.
It is surprisingly easy to make and makes delightful little hostess gifts.

4 ½ cups granulated sugar
1 ½ cups light or golden corn syrup
¾ cup water
6 cups salted roasted peanuts with skins
8 T unsalted butter
1 T vanilla extract
1 T baking soda

In a heavy Dutch oven with a tight fitting lid, combine sugar, corn syrup, and water.
Bring to a boil, mixing with a long wooden chopstick or spoon. 
Cover and boil 5 minutes.

Remove lid and add a candy thermometer and continue to boil until temperature reaches 275 degrees F.

Add peanuts and stir constantly until mixture reaches 300 degrees F, which takes about 12 to 15 minutes.  
At this point, the mixture should be a rich golden brown.
Immediately remove from heat and quickly add butter, vanilla, and baking soda.  
Stir until butter melts.
Pour down the center of 2 baking sheets and then spread evenly with an offset spatula.  Allow to cool 1 hour. 
Snap into shards and store in an airtight container.