Well here it is, the recipe of all recipes. Even though I have some reservations about making this recipe public, I know that no one will be able to duplicate my grandma’s peanut brittle, and I doubt anyone will be able to duplicate mine. I think peanut brittle is one of those things that just tastes different depending on who makes it. My husband loves my peanut brittle, but he was not fortunate enough to have tasted my grandma’s. My dad loved my grandma’s brittle, and thinks mine is pretty fine, so that is good enough for me! *NOTE* You must cook this over medium heat. It takes a while to heat up, but don’t be tempted to raise the heat! It will burn and ruin the whole batch!
Peanut Brittle Print this recipe!
1-1/2 tsp salt
1 tsp vanilla extract
1 tsp baking soda
1-1/2 C. sugar
1 C. water
1 C. light corn syrup
3 Tbsp butter or margarine
1 lb. shelled unsalted (or lightly salted) peanuts
Use non-stick cooking spray to spray 2 baking sheets. Keep sheets in a 300º oven to keep warm (this will help slow the cooling later so you can spread the candy). Combine baking soda, 1 tsp water, and vanilla in a small bowl and set aside. Mix sugar, corn syrup, and 1 C. water in a large pot (I use a 6 qt, but a 4- or 5- qt would work too). Cook over medium heat, stirring occasionally, to 240º on a candy thermometer, or soft ball stage (when dropped into very cold water forms a soft ball which flattens when removed from water). Add the butter and peanuts. 
Heat, stirring constantly, to 300º or hard crack stage (when dropped into very cold water separates into threads that are hard and brittle). Watch carefully so that it does not burn. Remove from heat and quickly stir in the baking soda/vanilla mixture. Mix quickly and well, and spread half of the mixture on each of the heated baking sheets. Heating the baking sheets will buy you a little time, but this mixture will still set fast. Quickly spread it out so that it has even thickness, about 1/4″ thick. Let cool thoroughly before breaking into pieces. You can use a spatula to lift off the sheet and it should come up very easy (and sometimes in one giant piece). 
You can play around with this recipe to make your own unique brittle. One year I ran out of light corn syrup so had to substitute dark syrup for the rest of the recipe and the result was awesome! So experiment with light/dark corn syrup, roasted/unroasted, salted/unsalted peanuts, different types of peanuts, ect. You can create a brittle that is uniquely yours (and one of the reasons why mine will not be duplicated! ;))
Of my list of most requested treats, this one is tops I think. It’s probably the one recipe that I am guaranteed to make over the holidays. It has become a tradition, and I can tell you first hand that it will take a few tries to get it perfect! Hope you enjoy it as my family has!
Tuck & Sundry 
Mmmmm! Every time I think of peanut brittle, I think of Grandma Archer. 🙂 I was thinking of making some this year, but I get worried having too many sweets in the house. Guess I could always make some and take it to work.
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Mmmmm! Every time I think of peanut brittle, I think of Grandma Archer. 🙂 I was thinking of making some this year, but I get worried having too many sweets in the house. Guess I could always make some and take it to work.
LikeLike