Add this to your annual repertoire of holiday must-haves!
Servings: 12 servings
- 1 ½ Tablespoon butter
- 2 c sugar
- ½ c corn syrup
- ½ c water
- 1 Tablespoon baking soda
- 1 Tablespoon vanilla
- 2 c peanuts
- coarse salt
Prepare and measure out all ingredients. Incliding lining or greasing a jelly roll pan.
Pour corn syrup, sugar, butter and water into pot; cook on medium heat stirring intermittently until the butter melts and it begins to boil.
Insert candy thermometer if you have one that hooks on the pot. Keep cooking on medium, stirring occasionally. Cook until hard crack stage, or 300 degrees (about 20 minutes).
Remove pot from heat, add baking soda and vanilla, stir violently and add peanuts.
Immediately pour onto greased jelly roll pan, lined with parchment paper if desired. Let cool. Break into pieces, store in airtight container.
DO I HAVE TO REFRIGERATE PEANUT BRITTLE?
No, The peanut brittle can be stored at room temp! Just keep it wrapped tight.
HOW LONG WILL PEANUT BRITTLE LAST?
Wrapped in an airtight container the peanut brittle will keep for about 2 months!
Serving: 3tbs | Calories: 322kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 133mg | Potassium: 181mg | Fiber: 2g | Sugar: 44g | Vitamin A: 44IU | Calcium: 28mg | Iron: 1mg