A simple recipe for homemade, old-fashioned peanut brittle. A traditional Christmas candy.
- Prepare a sheet pan with parchment paper, set aside.
- In a saucepan, stir the sugar and corn syrup together until mixed well.
- Cook the sugar and corn syrup over medium heat until the sugar is dissolved and the mixture is bubbling.
- Stir in the peanuts and cook until the mixture is light brown in color.
- Add the butter and vanilla extract.
- Cook until your candy thermometer reaches 295-309ºF. Or until the candy on your mixing spoon hardens. (This is the trick to making this recipe without a candy thermometer!)
- Add the baking soda and gently stir until foamy.
- On the sheet pan, lined with parchment paper, spread out the candy peanut mixture in a thin layer.
- Let the peanut brittle harden and cool completely.
- Break the brittle into pieces.
- Store in a metal tin or airtight container.
Do not use wax paper; the peanut brittle will stick.
If you use raw peanuts, you will need to adjust the cooking time accordingly.
Please be careful with the hot candy mixture.
Keywords: peanut brittle, peanuts, candy, holiday, christmas