Recipes MARCH 2017 COUNTRY KITCHEN Peanut Brittle

Peanut Brittle

Peanut Brittle
Peanut Brittle

Peanut Brittle


By Scott Stokes

Start-to-finish: 40 minutes 

1/4 stick butter (for greasing pan)

1 cup sugar

1/2 cup corn syrup

1/4 teaspoon salt

1/4 cup water

2 tablespoons butter, softened

1 teaspoon baking soda

1 teaspoon vanilla extract

1 1/2 cups of dry, roasted peanuts


Grease cookie sheet with butter. In a large, heavy saucepan, bring sugar, corn syrup, salt and water to a boil over medium heat, stirring continuously until dissolved. Set candy thermometer in place (or use an infrared thermometer) and continue cooking, stirring continuously, until temperature reaches 300 F (temperature MUST reach 300 F). Remove from heat and immediately stir in softened butter, baking soda, vanilla extract and peanuts. Pour mixture immediately onto greased baking sheet. With fork, spread mixture evenly. Allow to cool, then break into pieces.