This thick and crunchy peanut brittle just melts in your mouth, and it’s one of our family’s favorite Christmas treats!
This is the best peanut brittle I’ve ever had. My wonderful Aunt Beth has brought it to our family Christmas celebrations since I was just a tiny girl. I remember being SO full after dinner and no matter how full I got, I always had to have a piece of Aunt Beth’s peanut brittle. I have vivid memories of opening presents one-handed because I had peanut brittle in the other hand. It is THAT GOOD.
Aunt Beth and Uncle Keith
I think what makes it perfect is that it isn’t really hard to bite into or a “teeth-stuck-together” kind of candy. It just kind of melts in your mouth…and oh my….
I’d never made it, because there has always been this aura of “impossibly difficult recipe” surrounding it. First of all, you need a candy thermometer and I think that discourages many a would-be peanut brittle maker. Second, it takes some stirring time over a hot stove. This isn’t a quick recipe- but it is so sooooooo worth it!
Aunt Beth issued two warnings to me when I embarked on the mission to try her recipe:
1. Once you add the peanuts you have to stir constantly or the brittle will burn.
2. Be incredibly careful handling the pans and especially the candy, as it is SO hot and sticky and you could easily burn yourself. Use caution stirring and pouring.
I put on safety glasses and got out a big pan…..
It wasn’t nearly as scary as I thought it would be. It was actually really fun, and it turned out GREAT!
- 1 cup water
- 1 cup Light Karo Corn Syrup
- 2 cups granulated sugar
- 1 lb. raw peanuts (be sure to use raw- I found mine in the produce section of my grocery)
- 1/4 teaspoon salt
- 2 Tablespoons butter (plus enough to coat a large jelly roll pan)
- 2 heaping teaspoons baking soda