We are back to cooking at Mom’s and this time it is the most delicious homemade peanut brittle you can put your hands on.
If you are a sugar addict like me, this will be right up your candy-coated highway.
This is a great gift for teachers, neighbors, or anyone else that is appreciated. Just grab a $1 tin and fill. It’s the perfect present – yummy and homemade.
Warning, this recipe is not diet, or diabetic friendly.
You need a lot of sugar, and then some corn syrup. Which? I believe is sugar? Ahem.
And let me give you the key to this whole thing.
Timing is most important.
Preparation is second.
Have everything laid out and measured BEFORE you start. This is important. We made two batches at the same time, so above recipe is doubled. But for the purpose of this blog, I will list as one.
Have the super greasy (buttered) pans laid out as well. You don’t want the brittle to stick to the pan at the end (you’ll see why).
Like I said, preparation is key to the whole operation.
So start with water, sugar, and corn syrup (1/2 cup water, 2 cups sugar, 1 cup light Karo syrup). Mix up and cook to boiling. This is the longest part. If you have two people, the other can be measuring out the rest of the recipe so it’s ready.
After it is boiling for a while and the mixture spins a thread, it is time for the peanuts, but not before it does that sew thing. This is a tricky step. In other words, it’s not a drip. It stiffens like a sharp shard. Hold the spoon up, it may drip, then spin. You have to watch real close.
When you see it spin, then you add your raw spanish peanuts – not roasted, salted, or cooked – raw.
Stir the sugar mixture and the peanuts while boiling until it is a golden brown. Did I mention there is a lot of stirring? I noticed the brown more on the edges than in the mixture itself.
Once it is golden brown, remove from heat, and add the last set of ingredients – 1 t vanilla, 2 t of baking soda, and 2 T of butter.
Stir, and watch closely.
The more watchers the better.
The mixture turns, and I missed it. It was that quick, but when it happens (quick!).
Pour into the greasy pans.
Then you want to spread it out with a wooden spoon, so you have thinner peanut brittle (unless you don’t).
Let it cool, and harden (maybe 30mins in a cool room).
Then, lift up the brittle with a knife.
And break into pieces (it’s great anger management).
Then put into bags, or tins for gifts.
Or better yet, eat it like we did.
This is probably the best Peanut Brittle I have ever tasted. Truly…. homemade is the greatest.
I am so glad Jason’s Mom took the time to show us how and pass the tradition on.
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