Ingredients
plus 1/4 cup, divided
plus 1 teaspoon, divided
1 jar
Easy Peanut Brittle
Taste of Home (Taste of Home Editors)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 1 | 15 min | 15 min | 30 min | 3 |
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this peanut brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe. —Karen Grenzow, Sumas, Washington
desserts
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Candy thermometer
Baking sheet
Buttered metal spatula
Large saucepan
Instructions
Grease 2 baking sheets with 2 teaspoons butter each and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Cube remaining 1/4 cup butter. Stir in cubed butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°. Remove saucepan from the heat.
4 teaspoon Butter plus 1/4 cup, divided3 cup Sugar 0.5 cup Light Corn Syrup 1 cup Water plus 1 teaspoon, divided1 teaspoon Salt 16 ounce Unsalted Dry Roasted Peanuts 1 jar
Combine the baking soda, 1 teaspoon water and vanilla. Stir baking soda mixture into the saucepan. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool completely. Break into pieces. Store in an airtight container.
1 cup Water plus 1 teaspoon, divided1.5 teaspoon Baking Soda 1 teaspoon Vanilla Extract
Easy Peanut Brittle
Taste of Home (Taste of Home Editors)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 1 | 15 min | 15 min | 30 min | 3 |
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this peanut brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe. —Karen Grenzow, Sumas, Washington
desserts
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Candy thermometer
Baking sheet
Buttered metal spatula
Large saucepan
Ingredients
plus 1/4 cup, divided
plus 1 teaspoon, divided
1 jar
Instructions
Grease 2 baking sheets with 2 teaspoons butter each and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Cube remaining 1/4 cup butter. Stir in cubed butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°. Remove saucepan from the heat.
4 teaspoon Butter plus 1/4 cup, divided3 cup Sugar 0.5 cup Light Corn Syrup 1 cup Water plus 1 teaspoon, divided1 teaspoon Salt 16 ounce Unsalted Dry Roasted Peanuts 1 jar
Combine the baking soda, 1 teaspoon water and vanilla. Stir baking soda mixture into the saucepan. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool completely. Break into pieces. Store in an airtight container.
1 cup Water plus 1 teaspoon, divided1.5 teaspoon Baking Soda 1 teaspoon Vanilla Extract