• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Peanut Brittle

Peanut Brittle

December 8, 2020 · WCC Administr@tr · Leave a Comment

peanut2bbrittle-joelen-final2bh-5695491

Growing up, my mom was a big fan of peanut brittle. Nowadays, she doesn’t get to enjoy it as often so it seems like the perfect edible gift for the holidays. One important tool you will need is a candy thermometer so that you reach the proper temperatures for this candy to come out correctly. With the candy thermometer, candy making is so easy!

You could also experiment by using different types of nuts if you prefer. Afterwards, all you need is the perfect container to store them in…

peanut2bbrittle-h2bp5-8463056



Peanut Brittle

PRINTABLE RECIPE

Serves: 16-20

Prep Time: 10 minutes

Cook Time: 23-35 minutes

Ingredients

2 cups granulated sugar

1 cup light corn syrup

1 cup water 

2 tablespoon unsalted butter

2 teaspoons vanilla extract 

2 teaspoons baking soda

2 cups roasted salted peanuts 


Instructions

Line a rimmed baking sheet with parchment papers or silicone mat. Measure peanuts, butter, vanilla and baking soda and have it ready to add.


In a large heavy saucepan, stir together sugar, corn syrup and water. Add candy thermometer to the side of the saucepan. Cook over medium heat until temperature reaches 240 degrees F on the thermometer.


Add peanuts and stir constantly until temperature reaches 280 degrees F.


Add butter and continue to stir until temperature reaches 300 degrees F.


Remove from heat and add vanilla and baking soda, stirring constantly. Pour immediately onto prepared baking sheet and spread as evenly as possible. Cool completely.

 

Break into pieces; Store in airtight container 


wcc2bblog2btemplates2b252842529-4287389


wcc2bblog2btemplates2b252812529-3492478


wcc2bblog2btemplates2b252822529-3124594


wcc2bblog2btemplates2b252832529-2796957


wcc2bblog2btemplates-3120504

Uncategorized

Previous Post: « Limoncello Lemon Liqueur
Next Post: Peppermint Bark »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago