Credit: Real Life Dinner
1/4 cup Butter (Plus extra to grease cookie sheet)
1 1/2 tsp Baking Soda
1 tsp Vanilla Extract
2 cups Wh. Sugar
1 cup Water
1 cup Corn Syrup
2 cups Plain Peanuts SEE NOTES.
• Grease a cookie sheet with butter, and place it to the side. Combine Butter, Baking Soda, and Vanilla Extract in a bowl, then place to the side. SEE NOTES.
• In large cooking pot, combine White Sugar, Water, and Corn Syrup together, place on MEDIUM heat and let boil. (Stir occasionally). You will want to let this mixture boil (Stirring occasionally) until you can take a spoonful of the mixture, and when it drizzles off your spoon, it leaves a syrup hairline drizzle in its place. (Like when you use a hot glue gun, and it leaves behind a trail of messy, stringy, thin glue.)
As the original recipe teller said, “Cook until mixture spins a thread when drizzled from your spoon. Sounds crazy but you’ll know what I am talking about when it happens.”
• Add in Plain Peanuts, (If using RAW please refer to original recipe in link, for instructions.) and stir for about 5 minutes. WARNING: When stirring, if a peanut falls out of the cooking pot, don’t grab it with your hands, it will stick to your fingers (corn syrup) and could end up burning you.
• Add in Butter, Baking Soda, and Vanilla Extract into the corn syrup mixture, stir around until the butter is melted and the mixture will become foamy.
• SEE NOTES. Pour mixture onto cookie sheet(s). DON’T USE YOUR HANDS EXTREMELY HOT! Use your stirring spoon or two forks and spread the peanut brittle out as thin as you can. (We did no spreading because it filled our entire cookie sheet, surprisingly it didn’t come out thick at all.
• Cool completely. Break into pieces using a butter knife. (We put ours in the fridge to cool it faster)
MenuDuet’s Notes: In the picture displayed;
-Original recipe called for RAW peanuts, but no matter where we went we couldn’t seem to find RAW peanuts, so we ended up using Plain Peanuts. If you use RAW peanuts, we suggest you take a good look on how the original recipe went, since we did ours a bit differently.
-We stirred together the butter, baking soda, and vanilla extract with an electric mixer for 5 seconds, but in reality, the only reason these items are in a bowl together is for easy adding. You need these when your mixture is boiling, and don’t have time to measure it out then.
-So there original picture is a little misleading, it showed she had lots of room left over on her cookie sheet, but it took up my entire cookie sheet, not to worry, it just means you don’t have to work hard at spreading it out. (Good thing it had high edges.) So depending on your cookie sheet, you may want to consider using a second one. We used one, and thought it was perfect.
-If left out of the fridge, it’s more of a toffee then a brittle, very chewy, sticks to your teeth. (So yummy though, worth it)
Holy cow, this was the first time ever we have attempted Peanut Brittle, (this is also our first “Candy” we’ve made!) I’m not going to lie, this was harder then I expected, but only because of how inexperienced we were. The first thing was over stirring the corn syrup mixture, because we weren’t letting it boil enough, it took an EXTRA LONG time before we got it to our sticky glue gun type trail, and after we finally figured that out, yes, I did grab a peanut that fell off the spoon, after it had been drenched in hot sticky corn syrup, luckily it tasted great and I didn’t end up burning myself at all. (But it was a shock when I first grabbed it haha.)
The brittle itself is very nice, and will be quite easy to make now that we’ve got it all figured out, we will definitely make this again, as its not over powering, but still peanut-y enough to make you grab another piece.
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I took the picture displayed, with my camera.