WHAT’S FOR A SWEET SNACK?
Peanut Brittle
Array/5
COOK TIME
15min
TOTAL TIME
15 minutes
SERVINGS
Anyone else love the sound of shaking peanut brittle in one of those Christmas tins? I love that sound and I have no idea why. It’s just good. And currently working on emptying my peanut brittle stash, that went quick. Ooops.
Peanut Brittle is another of my family Christmas baking traditions and every year I start off thinking how this is a difficult treat to make and then every year I realize it’s incredibly easy to make. It’s a traditional, old fashioned recipe and does not use a candy thermometer so even easier. I have this same problem with bloody Mary’s. Every St. Patrick’s Day I think I like Bloody Mary’s and every year I remember, I do not. Nope.
Peanut Brittle, however, I do like. A lot. And it takes patience and some constant stirring but it only has 4 ingredients. The hardest part is waiting for it to turn a golden brownish color. Also difficult, is wrangling a 1 year old who is trying to eat the Christmas tree ornaments while making peanut brittle. Good times.
Spoiler alert, peanut brittle turned out delicious and no ornaments were eaten.
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Peanut Brittle
Ingredients
2 cups raw peanuts
1 cup white sugar
1 cup Karo syrup
1/2 teaspoon kosher salt
1 teaspoon baking soda
Instructions
1. Prepare a baking sheet with a Silpat or parchment paper, set aside. In a large saucepan, mix together the Karo syrup, sugar, salt and raw spanish peanuts on medium/high heat. Stir together until the sugar is dissolved.
2. Stir constantly until mixture comes to a rolling boil. Once boiling, turn down heat to medium.
3. Now stir occasionally until mixture turns to a golden brown. Takes about 15 minutes, be patient. Once golden brown, remove from heat and immediately add the baking soda. Stir until combined, then pour onto the prepared baking sheet.
4. Once cooled, break into pieces and store in an air tight container.
Notes
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