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Tuesday, December 20, 2011

peanut brittle

If you haven't spent the holidays with Full Circle Foodie before, I'd like to extend a warm welcome. This is my fourth year in a row executing my "Baked with Love" project where I bake a variety of cookies and candies and then package them up all pretty to give, with love, to coworkers, friends and family. 

Each year, I incorporate tried and true traditions as well as new recipes that I am equally excited about. Grab some hot cocoa and enjoy your stay as my 2011 Box of Love unfolds before your eyes! 

Although today's treat is new to my Baked with Love series, it is no stranger to our family's holiday cookie tray. When Zach recently asked for "peanut brittle - the good [crunchy] kind, none of that chewy or soft crap," I knew that my Mommom's recipe would do the trick. Poppop was quick to respond to my email with a scanned copy of the original recipe along with Mommom's commentary of adaptations. This would be my first foray into the adventures of candy making, but I was thrilled to carry on our family's traditions. 

Peanut Brittle

The recipe was easy to follow, as long as you can sit still long enough to let things come to temperature at their own pace. Not surprising that this was a tad tough for me, but I survived. I knew the instant the peanut brittle hit the 300 degree mark thanks not only to my candy thermometer, but because my kitchen smelled exactly like my Mommom's.

Peanut Brittle
What you'll need:
1. Raw Spanish Peanuts, 2. Pure Vanilla Extract, 3. Candy Thermometer
{not pictured}
Sugar, Water, Corn Syrup, Butter and Baking Soda

Millie's Peanut Brittle
from Mommom's recipe box

3 cups white sugar
1 cup water
1/2 cup light corn syrup
1/4 cup butter
1 pound raw Spanish peanuts
1 teaspoon baking soda
1 teaspoon vanilla extract

  1. Line a jelly roll pan with parchment paper then butter parchment paper.
  2. In large heavy bottom saucepan, boil sugar, water and corn syrup until candy thermometer reads 230 degrees fahrenheit. 
  3. Add butter and peanuts and continue to cook slowly to 300 degrees fahrenheit. Stir frequently once temperature rises and mixture starts to thicken. 
  4. At 300 degrees, remove from heat and add baking soda and vanilla extract. Stir to combine; it will foam up.
  5. Immediately transfer to prepared pan and spread evenly with silicone spatula.
  6. Allow to cool/harden completely before breaking into desired size. 

Peanut Brittle

The peanut brittle came out perfect. This is definitely a "brittle" recipe; there is nothing soft or chewy about it. Zach and I may not be making it home for the holidays this year, but our cookie trays are sure to be filled with the familiar flavors of home. If you're looking for a classic peanut brittle recipe that has withstood the test of time, this recipe is for you. Enjoy. And don't forget to share!

Check out Baked with Love of years past...
BwL2008  BwL2009  BwL2010


Stephsbitebybite said...

oh my gosh! I love peanut brittle! that sweet and salty is so good!

Paula Kelly said...

Your first foray into candy making was a huge success!  I make peanut brittle every year.  This year I decided to try a new recipe and I should have left well enough alone.  It looked wonderful being poured unto the cookie sheet, only problem, it would not harden in the fridge and....not even after being left in the freezer overnight!  What a waste of delicious nuts!

kate said...

Such a wonderful post! And these cookies are just amazing!

Anonymous said...

I've never even heard of soft or chewy peanut brittle. I wish my grandmother was still alive so I could make this for her.

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