I love peanut brittle. I love almost any homemade candy. Unfortunately, using a candy thermometer or the cold-water-in-the-coffee-cup method of trying to find “hard-crack” stage is not my forte! In fact, I’m terrible at it. Fortunately, this is one of those (almost) life changing, candy making recipes. I’ll tell you why in a moment, but first I’ll start by telling you more about this peanut brittle. Brazilian peanut brittle is more buttery and slightly less sweet than traditional peanut brittle. It’s also more blonde in color than typical peanut brittle recipes. It’s different but in a very good way.
Now, back to how it’s life changing: this recipe is fabulous in the fact that it requires NO candy thermometer. No cold water checking to see if it’s done. It is timed and done. It works perfectly for me every single time – crispy but not “break your teeth hard.” It does not disappoint in flavor or crunch… it would be a perfect holiday treat for your family and friends! ~Kathy
- 11 T. butter (1 stick plus 3 Tablespoons)
- ¾ c. sugar
- 1 tsp. salt
- ½ c. light corn syrup
- 2 ¼ (up to 2 ½ ) c. unsalted dry roasted peanuts (whole and/or halved)
- 1 tsp. vanilla extract
- 1 tsp. baking soda
Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside on top of a heat proof surface or oven mitts to protect surface below.
Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat large burner, stirring slowly and constantly. As soon as the butter is completely melted and the mixture reaches a pale yellow color and starts to bubble around the edges, add the peanuts and reduce the heat to medium-low.
Cook for 13-15 minutes, stirring constantly, or until caramel has thickened and peanuts stick to each other, instead of falling immediately off the wooden spoon, when lifted from the pan. (During the cooking time, the mixture will start to come together and look waxy. Keep it moving in the pan, folding, stirring, etc.)
Remove mixture from heat and stir in both the vanilla and baking soda until well combined.
Pour mixture immediately onto the greased baking sheet. Place a sheet of parchment paper on top (waxed paper does not work here!!) and spread the brittle thin (about 1/3” thick) using a rolling pin. Be careful not to burn yourself!
Allow the peanut brittle to cool completely at room temperature before breaking into 2-inch pieces with your hands.
Store in a large Ziploc bag or an airtight container in a cool place for up to 2-3 weeks.
**I live at high altitude(6800+ ft) which changes the cooking time. I cook it 10 – 12 minutes. Adjust accordingly for altitude if needed.