Friday, February 20, 2015

Peanut Brittle. Dip Some In Chocolate. Oh Yeah!

Peanut Brittle.

Never been a huge fan, but that's all changed now! I've really been wanting to try my hand at these candies, and I finally did. My honey pie rated these a 10. He said he's never had any better!! I was giddy. He asked for more. Poor hubby..he would have to wait till these little yummies were done with their "photog" session. He said he wanted his own pan, all to himself. After all these raves, I say he gets it!

As this was my first time making the candy, I looked at lots of recipes. With a few tweaks, I based mine off a couple I liked best. Peter P. Greweling's recipe from this book, and Mom's Best Peanut Brittle.

My MeMaw was a lifetime candy maker. I sure miss her candy and her sweet self! My Mom remembers her Peanut Brittle as being very crunchy with an almost clear brown color. I'm thinking she must've cooked hers to a bit higher temp than mine. I know hers was delicious, I just like mine a little less hard.

Most recipes call for added salt, but as I am using salted peanuts and salted butter (i never use unsalted butter),
 I found it needed no extra.

Let's go make some absolutely crazy addictive candy!
I'm using several organic ingredients in my recipe. Your candy will still be wonderful even if you don't.
Combine sugar, corn syrup..
and water in saucepan.
Bring to a boil stirring constantly until sugar is dissolved. 
Attach candy thermometer.
Stir frequently until temperature reaches 250 degrees.
Almost there!
Time to add the peanuts and butter.
Continue cooking and stirring till thermometer reaches 305 degrees.
Remove from heat and stir in baking soda and vanilla.
Note the beautiful color!
Pour candy onto warmed parchment lined pan.
Using two forks or a lightly oiled spatula, spread candy out toward edges of pan.
Let cool. Break into pieces.
If desired..and you know you do..dip candy pieces into melted chocolate and let set on parchment lined pan.
This stuff is so good you're gonna want to give some you won't eat it all!
Peanut Brittle

2 cups sugar (i used Wholesome Sweeteners organic)
1/2 cup water (i used bottled Fiji)
1 cup light corn syrup (i used Karo)
2 cups roasted peanuts (i used organic roasted and salted)
3 tablespoons salted butter (i used Horizon organic)
1 teaspoon vanilla (i used Sonoma Syrup Co. Vanilla Bean Crush)
1 1/2 teaspoons baking soda (i used a new container of Arm & Hammer)

1 12 ounce bag Ghirardelli dark wafer melts (optional)

Mise en place. Very important!
All ingredients must be measured and ready to go. Peanut Brittle waits for no candy maker!

Line baking sheet (13in. x 18in.) with parchment paper and place in 200 degree oven while you prepare the candy.

Combine sugar, water and corn syrup in a 4 quart saucepan. Cook over medium heat and bring to a boil stirring constantly until sugar is dissolved. Attach candy thermometer and stir frequently. When thermometer reaches 250 degrees, stir in butter and peanuts. Cook while continuing to stir until temperature reaches 305 degrees. Remove from heat and immediately stir in baking soda and vanilla.
Pour candy onto heated parchment lined pan.
With two forks, pull and spread candy towards outer edges..just enough to thin it out a bit.

Let cool. Break into pieces.
I broke my plain brittle into larger pieces than the ones I planned on dipping in chocolate.

Happy Candy Making From
Sugartown Sweets!

Thanks for stopping by.
Comments and New Members Are Sweet Indeed!


  1. Wow, my mouth is watering!!!
    Thanks for sharing

  2. dang your pics make it look like the brittle is popping off my screen Karen! now if only that were true! i'm gonna have to try that chocolate dip kind-i always had the plain and it was "meh" but goodness your recipe easily changes my mind! :)

  3. Dipped in chocolate...oh my! It looks soooo GOOD!

    1. Yay for dipped in chocolate..anything! Your comment made my day! Thank you Sue. :o)

  4. My favorite part about your blog is the photos. You take fantastic food photos!

    1. Thank you Michelle! That's such a sweet compliment coming from one of my favorite photographers! :)