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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.

Yield: 6

Vernel’s Homemade Peanut Brittle

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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.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 2/3 cup light corn syrup
• 1 1/2 cups sugar
• 2 cups raw peanuts
• 1 Tbsp. baking soda

Instructions

1. Mix together corn syrup, sugar and raw peanuts in a large saucepan.
2. Cook over medium-high heat until mixture turns honey colored.
3. Remove from heat. Add baking soda and stir well.
4. 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

Did you make this recipe?

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The nice thing about this peanut brittle recipe is that you don’t have to have a candy thermometer to make it. Once you have made it a few times, you learn how to judge the process by the colors of the mixture.

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.

Have you ever made homemade peanut brittle?

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Hungry for more Southern favorites?  Be sure to check out these other delicious recipes:

• Easy Chicken and Dumplings – Both a family and reader favorite, this recipe is easy to make and is Southern comfort food at its finest.
• Buttermilk Biscuits – You only need three simple ingredients to make these light and fluffy biscuits. They’re perfect for serving alongside a meal or stuffed with meat, egg, and cheese for the main course.
• Old Fashioned Tea Cakes – This recipe is an authentic Southern recipe – it was transcribed while my mother-in-law made them by heart.
• Classic Pound Cake – This recipe comes from Lulu Buffet, the sister of singer Jimmy Buffet.  It’s a great treat to enjoy with company.