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Peanut Brittle

This candy is a favorite at Christmas. I hope your family enjoys it as much as mine.
Prep Time5 minutes
Cook Time1 hour
Course: Dessert
Servings: 12 servings
Author: Ida Cass
Cost: $8

Equipment

  • 2 pans (with edges)
  • 1 candy thermometer

Ingredients

  • 1 3/4 cup water
  • 3 cup granulated sugar
  • 1 cup white karo syup
  • 2 oz salted butter
  • 1 lb. raw peanuts (about 2 3/4 cup)
  • 1 TBSP baking soda
  • 1 TBSP butter to grease pans

Instructions

  • Cook water, sugar and karo syrup to 250 degrees on a candy thermometer
  • Add butter and peanuts.
  • Continue cooking to 300 degrees on a candy thermometer.
  • Take off of heat and add 1 Tablespoon baking soda.
  • Stir rapidly for a few seconds until combined.
  • Pour on a buttered try or pan (with edge)
  • When it starts to set pull it out so it thins.
  • Allow to set and then "crack" into pieces.

Notes

This is a classic recipe that my Aunt Ida made for Christmas. Peanut brittle is one that can be made in advance and then stored in an air tight container. I hope you enjoy it.