Print Recipe

Salted Peanuts Peanut Brittle

Ingredients

  • 1/2 pound salted peanuts
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons water
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups light corn syrup
  • 1/4 to 1/2 teaspoon salt
  • 1/4 cup water
  • 3 tablespoons butter or margarine

Instructions

  1. Put peanuts through a food chopper using medium blade. Set peanuts aside.
  2. Combine baking soda, vanilla extract and the 2 teaspoons water in a bowl and set aside for later use.
  3. Combine sugar, syrup, salt and the 1/4 cup water in a medium heavy saucepan. Bring to a boil over moderate heat and cook, stirring occasionally until 270 degrees F (hard ball).
  4. Add butter and continue to cook until 300 degrees F (hard crack), stirring constantly.
  5. Remove from heat.
  6. Add baking soda and vanilla extract mixture.
  7. Quickly stir into nuts. Stir for about 30 seconds.
  8. Scrape out on a well greased enamel table top or a very large metal tray. Spread to 1/2 inch thickness with a greased spatula.
  9. As soon as edges cool slightly, carefully pull out as thin as possible, 1/8 inch thick or less.
  10. When cool, break into pieces.

Makes about 2 pounds.









Quick Recipe Links

Air Fryer  ~   American Regional  ~   Appetizers  ~   Beans  ~   Beef  ~   Beverages  ~   Bread  ~   Breakfast/Brunch   ~   Brownies/Blondies  ~   Cake Mixes  ~   Cakes  ~   Camping  ~   Candy  ~   Canning  ~   Casseroles  ~   Chicken  ~   Chili  ~   Cookies  ~   Cowboy/Ranch  ~   Crock Pot  ~   Dessert  ~   Diet  ~   Ethnic  ~   Family Favorites  ~   Fish  ~   Gifts in a Jar  ~   Gluten/Wheat Free  ~   Grilling  ~   Holiday  ~   Instant Pot  ~   Lamb  ~   Meat  ~   Meatless  ~   Mixes  ~   Pampered Chef  ~   Pasta/Sauce  ~   Pet Food  ~   Pies/Quiches  ~   Pizza  ~   Pork  ~   Pressure Cooker  ~   Restaurant  ~   Rice  ~   Salad  ~   Sandwiches  ~   Sauces  ~   School Cafeteria  ~   Seafood  ~   Side Dishes  ~   Snacks  ~   Soup  ~   Turkey  ~   Wild Game  

For a complete listing of all categories on this site, please visit our Sitemap.