It has been so busy around here that we did not get our Christmas tree up until yesterday, December 15th. This is the latest we have put up the tree in a long while. I also had a chance to do a little holiday candy making. This year I decided to start with Old Fashioned Peanut Brittle. I don't make it every year, but when I do, this is my go to recipe. It really is the best peanut brittle ever!
Old Fashioned Peanut Brittle
This recipe is adapted from a recipe found in the Brittles, Barks, & Bonbons cookbook by Charity Ferreira.
1 tablespoon vanilla
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 1/2 cups sugar
1/2 cup water
1/3 cup light corn syrup
2 cups unsalted dry roasted peanuts (about 10 ounces)
1. Line a 10x15" jelly roll pan with parchment paper and spray lightly with cooking spray. Dissolve the baking soda and salt in the vanilla; set aside.
2. In a large pot over medium heat, stir together the sugar, water, corn syrup, and 1/4 cup butter until the sugar is dissolved and the butter is melted. Increase the heat and boil, stirring occasionally with a heatproof spatula or a wooden spoon, until the mixture turns a deep golden brown and measures 309º to 320º on a candy thermometer, 10 to 15 minutes. Remove from heat and carefully stir in the vanilla mixture (it will sputter and bubble up), then add the peanuts.
3. Immediately pour into the prepared pan. If necessary, use a heatproof spatula or wooden spoon to spread the mixture out. Let stand at room temperature until cool, about 1 hour.
4. Lift the brittle from the pan and break into chunks. Store in an airtight container in the refrigerator for up to 2 weeks.
Merry Christmas and Enjoy!
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