Old-Fashioned Peanut Brittl<\/p>\n
1 cup granulated sugar<\/p>\n
\u00bd cup light corn syrup<\/p>\n
\u00bc cup water<\/p>\n
1 cup raw or roasted unsalted peanuts<\/p>\n
2 tbsp unsalted butter<\/p>\n
1 tsp baking soda<\/p>\n
1 tsp vanilla extract<\/p>\n
Pinch of salt<\/p>\n
Equipment<\/p>\n
Candy thermometer (recommended)<\/p>\n
Heavy-bottom saucepan<\/p>\n
Parchment paper or silicone baking mat<\/p>\n
1. Prep<\/p>\n
Line a baking sheet with parchment or a silicone mat.<\/p>\n
Measure all ingredients in advance \u2014 once the syrup reaches temperature, you\u2019ll need to move fast!<\/p>\n
2. Cook the Syrup<\/p>\n
1. In a heavy saucepan, combine sugar, corn syrup, and water.<\/p>\n
2. Stir over medium heat until sugar dissolves.<\/p>\n
3. Increase heat to medium-high and cook without stirring until the mixture reaches 280\u00b0F (soft crack stage) on a candy thermometer.<\/p>\n
3. Add Peanuts<\/p>\n
Stir in the peanuts and cook, stirring frequently, until the mixture reaches 300\u00b0F (hard crack stage) \u2014 golden and fragrant.<\/p>\n
Watch closely so it doesn\u2019t burn.<\/p>\n
4. Finish & Spread<\/p>\n
1. Remove from heat and immediately stir in butter, vanilla, baking soda, and salt.<\/p>\n
The baking soda will make the mixture foam and lighten \u2014 that\u2019s what gives the brittle its airy texture.<\/p>\n
2. Quickly pour onto the prepared baking sheet.<\/p>\n
3. Use a spatula to spread thin (work fast before it hardens).<\/p>\n
5. Cool & Break<\/p>\n
Let cool completely \u2014 about 30 minutes.<\/p>\n
Once firm, break into pieces and store in an airtight container.<\/p>\n
Use a candy thermometer \u2014 accuracy makes perfect brittle.<\/p>\n
Don\u2019t stir after the sugar dissolves; it can crystallize.<\/p>\n
You can substitute other nuts (cashews, almonds, pecans) or use mixed nuts for variety.<\/p>\n
Keeps up to 2 months in a sealed tin or jar .<\/p>\n
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Old-Fashioned Peanut Brittl Ingredients 1 cup granulated sugar \u00bd cup light corn syrup \u00bc cup water 1 cup raw or…<\/p>\n","protected":false},"author":2,"featured_media":180,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-179","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/179","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=179"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions"}],"predecessor-version":[{"id":181,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/179\/revisions\/181"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/180"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=179"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=179"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=179"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}