If I can do it, anyone can! I was using the stove top method. Stir until sugar is dissolved. Next, combine sugar, corn syrup, and water in a heavy bottomed saucepan, but do not stir it. Weather may affect the peanut brittle and if it’s more humid than it may take a little longer or may not harden completely. Peanut brittle stored properly (in an airtight container, away from moisture) will generally keep 2-3 months. Many peanut brittle recipes don’t provide a target temperature for cooking, which I sort of understand because we’re aiming for the final amber stage, known as “hard crack,” but I provide a temperature below so you can nail it every time without question. This old fashioned peanut brittle recipe is way easier than you think, but you definitely need a candy thermometer for this candy recipe! This stuff tastes just wonderful, and was very easy to make with very little cleanup afterwards. But opting out of some of these cookies may have an effect on your browsing experience. I made it and it turned out awesome. Chocolate-Dipped Peanut Brittle: Prepare peanut brittle as directed. Do not leave the peanut brittle uncovered, or it will absorb moisture from the air and get gummy. And to make it go even faster I put the pan outside in the cold air and it cooled in no time! I make this all the time, easy and so good. This is a fun science project part of cooking for kids! It’s the best peanut brittle EVER and perfect for homemade gift-giving. (You will also see it foam. It\u2019s at this point that the mixture will change colors. It takes about thirty minutes for peanut brittle to cool and set up. I was afraid to try it, but I am glad I did. I was taught to cook the syrup until the stir spoon held about two feet above the pot has a long thin thread going down to the pot - then stir in the peanuts and cook until the peanuts are tan. Line a baking sheet with parchment paper or a silpat mat, or butter it well. This is the recipe for old fashioned peanut brittle! Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes. Store in an airtight container for up to 1 week. Turned out great! As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This is the recipe my family has used for 30 years and always gets rave reviews. A couple of suggestions--even though the amount of liquid is originally not very large, be sure you use a large pot since the extremely hot, sticky mixture foams up to many time its original size when the butter and baking soda are added. Add the sugar, corn syrup, and peanuts to a saucepan and stir until combined. Go past 280 and to 305 degrees. ","position":3,"name":"Reduce heat to medium and carefully attach candy...","url":"https:\/\/littlecooksreadingbooks.com\/peanut-brittle-recipe\/#mv_create_27_3"},{"@type":"HowToStep","text":"Continue boiling, stirring occasionally, until candy thermometer reaches 250 degrees F (around 20-30 minutes). Nutrition Information: Store leftovers in an airtight container away from moisture. It is fairly simple to make, even for a novice candy maker. Required fields are marked *. I actually tend to just tilt and shake the pan around to spread it rather than using a spoon or spatula. Lot of questions for the same recipe as 10 other sites. Let the peanut brittle cool to the touch, about 15 minutes, then break the brittle into shards. (You can't eat them from the jar like roasted peanuts.). It needs to hit the hard crack stage, which is between 295F and 309F. 1 hour 10 minutes

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