This peanut brittle is thick, semi chewey and packed full of peanuts. In my true fashion, I have taken a loved recipe and put my own twist on it. It’s a simple twist, and was a total accident the first time I made it. The first time, I only had roasted, salted peanuts–not blanched nuts like the recipe called for…and wallaaahh…it was the best damn peanut brittle I’ve ever had and I’ve been making it for everyone I know for years. It got to the point where I quit giving it to people because I was so tired of making it. So, here ya go…
1 cup water
1½ cups sugar
1 cup light corn syrup
1 ½ tsp baking powder
1 tsp water
1 tsp vanilla
1 pound (or about 4 cups) roasted, salted peanuts
3 Tbsp butter
In a small bowl mix the baking powder, water and vanilla, set aside.
Turn the oven to 200 degrees, lightly spray oil onto the cookie sheet and put it in the oven until your candy reaches about 275 degrees, then set on your prep surface.
In a pan, mix water, sugar and corn syrup, use a candy thermometer and boil on high until it reaches 240 degrees. At that point mix in all of the peanuts and butter, turn the temp down to medium/medium high and continuously stir it so it doesn’t burn until it reaches 300 degrees.
When it reaches 300 degrees, shut the heat off and pour in the baking powder mixture.
Stir thoroughly and quickly, and quickly pour it onto your warm cookie sheet.
Let it sit on a wire rack (or outside) so it cools, then break it up into pieces with your hands.
**You cannot walk away from it once you put the peanuts & butter in, it seems to take forever to get to 300 degrees, but once it gets to 275 and the peanuts are getting hot, it will heat up pretty quickly so take my advice and stay next to it and keep stirring.
*Do not accidentally pour or drop any of the candy onto your skin, it will feel like you were tarred and feathered.