There are many brittle recipes and many people make ones that are thin and almost tooth-breakingly hard. Grandma always made sure I knew how to make it light and airy, just like hers. She always said, “never spread or flatten the mixture and you will have extremely light brittle with delicate air pockets.” I have come to love this peanut brittle and can’t have it any other way. Candy making may seem hard, but it is honestly quite easy! Be cautious, though, and have a bowl of ice water close by in case you burn yourself. These are really high temperatures! Once you make this, you’ll see why it is so fun, let alone extremely addicting! Let the Christmas candy making commence!
Watch how to make this peanut brittle:
Grandma’s Peanut Brittle
- 2 cups sugar
- 2 cups raw peanuts
- 2 tbsp unsalted butter
- 1 cup light corn syrup
- ½ cup hot water
- 1 tsp vanilla extract
- 2 tsp baking soda
- Combine the sugar, corn syrup, and hot water in a 4-quart heavy bottom kettle. Place over medium-high heat and bring to a boil. Continue to cook and bring it to a temperature of 250°F. Use a candy thermometer to check the temperature. I like using a high-quality instant-read thermometer, but a good candy thermometer fitted on your kettle will work as well.2 cups sugar, 1 cup light corn syrup, ½ cup hot water
- Once at 250°F, add in raw peanuts and unsalted butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts scorch on the bottom. Bring mixture up to 310°F.2 cups raw peanuts, 2 tbsp unsalted butter
- Once at 310°F, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate.1 tsp vanilla extract, 2 tsp baking soda
- Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely.
- Place in a cool area and leave until completely cooled, about 2-3 hours.
- Once cooled, break into pieces as preferred.
- Candy making works best when you employ mise en place (or having everything out and ready to go). This brittle process goes quickly, especially at the end and is cooked at extremely high temperatures. So having all items pre-measured and your 10×15 pan buttered and ready to go helps the process go smoothly.