This delicious peanut brittle recipe has been in my family for over 100 years. It This homemade peanut brittle is that good. Stands the test of time!
This recipe for Peanut Brittle comes from my great Aunt Dorothy who was born in 1908, which probably makes this recipe almost 100 years old! Every one has an Aunt Dorothy, the relative that was the amazing cook, the one relative that all the best family recipes came from. In our family that is Aunt Dorothy. Although who knows, in another hundred years maybe it will be me! Aunt Dorothy was a wonderful cook and even ran a little hamburger restaurant for a while. She was an amazing candy maker and many of our family’s favorite candy recipes came from her.
Aunt Dorothy was famous for her peanut brittle. I was 12 when Aunt Dorothy passed away and we lived across the country so I never tasted Aunt Dorothy’s peanut brittle but I have heard about it for years and years from my mother. The recipe has been in our family cookbook and I have often looked at it and thought about making it but never did. This year I decided it was time I finally made Aunt Dorothy’ peanut brittle.
How to Make Peanut Brittle?
- Peanut Brittle is a combination of sugar, Karo syrup, butter, peanuts, soda, vanilla, salt and water.
- You will need a nice heavy, deep pot and a candy thermometer. Knowing the exact temperature is very important.
- You will also need a large buttered baking pan. I use one that is 13 x 18.
- I like to use Spanish Peanuts but you can use regular peanuts if you prefer.
- Candy needs to be watched. Don’t leave the pan and walk away. It can jump in temperature quickly and burn easily.
- Put your sugar, Karo syrup, water and salt into your heavy pan and allow the temperature to reach 238 degrees F. Add in your butter and peanuts. Stir often – it burns easily. You want to cook it to 287 degrees F. Remove from heat and add in soda and vanilla. Then pour onto your buttered pan. The less stirring the better after adding in the soda and vanilla.
- Allow the peanut brittle mixture to spread naturally on the tray.
- Allow to cool and harden.
- Break into pieces
How do you store peanut brittle?
Peanut Brittle will keep for several weeks, up to two months if stored in an air tight container.
Some of my other favorite Christmas candy:
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- 2 cups sugar
- 1 cup light Karo Syrup
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup butter
- 2 cups Spanish peanuts
- 3 tsp baking soda
- 2 tsp vanilla
- Combine sugar, Karo syrup, water and salt into a heavy, deep sauce pan. Stir until dissolved and using a candy thermometer bring it to a temperature of 238 degrees F.
- Add in butter and peanuts. Stir often, it burns easily. Cook to 287 degrees F.
- Remove from heat and add baking soda and vanilla. Stir as little as possible.
- Pour onto a large buttered baking sheet with edges. Just allow it flow onto the pan, do not try spreading it.
- Allow to cool and then break into pieces. Stir in an airtight container.