Peanut Brittle is a crunchy, sweet, and oh-so-addictive confection. A simple peanut brittle recipe that produces the best results is ideal for the holidays!
It was the most delicious peanut brittle I’ve ever had!
This is not an exaggeration, as I lack a sweet tooth and generally dislike lovely things, but it was so amazing that I couldn’t stop munching.
They’re crunchy, sweet, aromatic, packed with peanuts, and oh-so-decadent and irresistible. This recipe has a low-calorie count of 252 calories per serving.
- 2 oz. sugar
- 1 cup Karo white syrup
- 1/2 cup distilled water
- 3 c. uncooked Spanish peanuts
- 1 tsp. salt
- 3 teaspoons bicarbonate of soda
- A small amount of butter to oil the pan
- 1 heavy sauce saucepan, 3 quarts
- 1 candy thermometer of the Taylor stick type
- 1 spoon made of wood
- 1 baking sheet with a rim
- Connect the candy thermometer to the pot and add the sugar, Karo, and water to a large mixing bowl. Heat the sugar, karo, and water in a saucepan until the mixture registers 236°F (113°C) on a thermometer– occasionally stirring with a wooden spoon.
- When the temperature hits 236°C (113°F), add the peanuts and continue cooking until the temperature reaches 294°F (145°C) on the thermometer. You should maintain a constant stirring motion.
- Butter the sheet pan.
- Remove from heat when the candy reaches 294°F (145°C) and stir in the salt and baking soda.
- You must continue stirring, or the candy will blow up. After incorporating all of the sweets, rapidly pour them into the prepared sheet pan and distribute them evenly.
- Allow it to cool thoroughly before breaking it into pieces carefully.
- Keep refrigerated in an airtight container.