What if I don't have a candy thermometer?

You can use the cold water test method! Drop a small amount of the cooking syrup into cold water. For soft ball stage, it should form a ball that flattens when removed from the water. For hard crack, it should form threads that snap when bent.

Why did my brittle burn?

The most common reason is cooking at too high a temperature or not stirring constantly. Remember that cast iron retains heat, so remove it from the burner immediately when it reaches 300°F.

Can I use salted peanuts instead of raw?

You can, but the flavor profile will change. If using salted peanuts, you might want to toast them lightly first and add them closer to the end of cooking to prevent burning the salt.

Why didn't my brittle harden properly?

The most likely cause is not reaching the full 300°F hard crack stage. Candy making is precise chemistry, so those temperature targets are important for the right texture.

Aunt Matilda's Peanut Brittle Recipe

Description

A classic homemade peanut brittle recipe with a crunchy texture and sweet, nutty flavor. This nostalgia-filled treat is simple to make and perfect for gifting or satisfying your sweet tooth.

Ingredients

Units Scale

Core Ingredients

- 1/2 cup light corn syrup
- 1 cup sugar
- 1/2 cup water

Nuts

- 2 cups raw shelled peanuts

Flavor Additions

2 teaspoons butter
1 teaspoon baking soda
1/2 teaspoon vanilla

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Instructions

Prepare the surface: Grease a large sheet of aluminum foil with butter or nonstick cooking spray. Set it aside to prevent the brittle from sticking once poured.
Start the sugar mixture: In a large cast iron skillet over medium heat, combine the light corn syrup, sugar, and water. Stir continuously to mix everything well.
Reach soft ball stage: Heat the mixture until it reaches the soft ball stage (235°F) using a candy thermometer for precision. Stir occasionally.
Add peanuts: Once at the desired temperature, add the raw shelled peanuts. Stir constantly to ensure even cooking and prevent burning.
Reach hard crack stage: Continue cooking until the mixture hits the hard crack stage (300°F). You may notice the peanuts begin popping and some light smoke may appear. Remove immediately from heat as soon as 300°F is reached to avoid scorching.
Add final ingredients: Quickly stir in the butter, vanilla, and baking soda. Expect the mixture to foam and lighten due to the baking soda. Don’t panic; this is a normal part of the process. Mix thoroughly.
Cool and set: Pour the mixture onto the prepared aluminum foil. Spread it thinly and evenly. Allow it to cool completely.
Break and enjoy: Once cooled, break the peanut brittle into pieces and enjoy this sweet, crunchy treat!

Notes

Use a candy thermometer to ensure accurate temperature readings for the soft ball and hard crack stages.
Stir constantly during the cooking process to ensure even heating and prevent burning.
Work quickly when adding the butter, vanilla, and baking soda as the mixture hardens rapidly.
Store the peanut brittle in an airtight container to maintain freshness and crispiness.

Nutrition

Serving Size: 1 piece
Calories: 150
Sugar: 15g
Sodium: 35mg
Fat: 6g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 5mg