You don’t need a candy thermometer to make this peanut brittle. I’ll show you how to make it without one along with a special “pulling” technique. It’s the only recipe that I use for making Homemade Peanut Brittle.
This recipe came from my Southern mother-in-law. To make her peanut brittle, you need two cups of raw or parched peanuts. (I used the entire contents of a 16-ounce bag of parched peanuts. The more nuts the merrier, in my opinion.)
In a large saucepan, you combine the nuts with corn syrup and sugar and cook over medium-high heat until it turns honey-colored.It takes me about 15 minutes.
Stir the mixture often, but not constantly.
Once the right color has been achieved, you add baking soda.
The mixture will become a little foamy and lightens in color.
Spread the mixture onto a tray lined with parchment paper or one that has been well-greased. Or you can go all Alton Brown and use a Silpat liner (silicone baking mat).
Spread the mixture out a bit.
Special Trick: Before it has completely cooled, take two forks and “pull” the brittle apart. This technique set my mother-in-law’s brittle apart from all others that I have tried. The pulled brittle is easier to eat than the thick brittle that is typically sold in stores.
You have to be careful because the brittle is really hot. Also, do not attempt to make peanut brittle when it is humid outside or while it is raining. It’s very similar to making divinity. Humidity and peanut brittle are not friends.
Vernel’s Homemade Peanut Brittle
You don’t need a candy thermometer to make this peanut brittle. The special “pulling” technique creates sweet, crunchy strands of sugar and nuts that you will love.
Ingredients
- 2/3 cup light corn syrup
- 1 1/2 cups sugar
- 2 cups raw peanuts
- 1 Tbsp. baking soda
Instructions
- Mix together corn syrup, sugar and raw peanuts in a large saucepan.
- Cook over medium-high heat until mixture turns honey colored.
- Remove from heat. Add baking soda and stir well.
- Pour mixture onto prepared pan. As soon as brittle has set, use utensils to pull and stretch brittle into pieces. Caution: Brittle will be very hot.
Notes
***Do NOT make on rainy or high humidity days.
Nutrition Information:
Amount Per Serving: Calories: 578Saturated Fat: 3gSodium: 708mgCarbohydrates: 86gFiber: 4gSugar: 78gProtein: 12g
Store cooled peanut brittle in an airtight container at room temperature. Properly stored peanut brittle could last as long as two months, but I doubt that it will be around that long for you to find out.
Thank you for the hint on pulling.
You’re welcome. It makes a difference.
Ooh, I wish I could have some right about now as its been so long since I’ve had brittle!
Peanut Brittle is the best!!
This looks great I LOVE peanut brittle except how it sticks to your teeth.
Cook it longer spread it on a frozen pan and it will crunch and not stick to your teeth.
I haven’t had peanut brittle in so long. I would love to make my own!
Wow – I had no idea how easy it was to make peanut brittle!
I have never made peanut brittle! My neighbors used to make a huge batch every year and give us some, and it is delicious.
I can’t really eat brittle (too hard), but that recipe looks amazing!
This looks fantastic! I have never made my own peanut brittle.
my hubby loves brittle. I have only made it once or twice in my lifetime.
For me after about a couple of hundred batches it’s easy😊. My mother showed. me and I took it from there.
I have made peanut brittle. I once made two different types, I cooked one the old fashioned way and the other in the microwave for a couple of minutes. I actually liked the microwaved better. I love the pulling technique. I think that would make it a lot easier on my teeth.
Stretching helps the crunch. So does a frozen buttered pan.
I have never heard of using a frozen buttered pan. Thanks for the tip!