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Classic Peanut Brittle

Turn to this old-fashioned favorite when you want to make homemade candy.  With both microwave and stovetop instructions, this candy recipe is easy to make in large batches for holiday gifts. 

Southern Living OCTOBER 2002

  • Yield: Makes 1 pound

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 teaspoon salt
  • 1 cup dry-roasted or shelled raw peanuts
  • 2 tablespoons butter
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla

Preparation

Combine first 3 ingredients in a large glass bowl. Microwave on HIGH 5 minutes, add peanuts, and microwave 2 more minutes with 1,000-watt microwave. Microwave 4 more minutes if using a 700-watt microwave. Stir in remaining ingredients.

Pour into a buttered 15- x 10-inch jellyroll pan; shake pan to spread thinly. Cool until firm, and break into pieces. Store in an airtight container.

Cooktop Brittle: Prep: 5 min., Cook: 8 min., Stand: 5 min. Cook first 3 ingredients in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. Boil without stirring 5 minutes or until a candy thermometer reaches 310°. Add peanuts, and cook 2 to 3 more minutes or to 280°. (Mixture should be golden brown.) Remove from heat, and stir in butter and remaining ingredients. Pour mixture onto a metal surface or into a shallow pan. Allow to stand 5 minutes or until hardened. Break into pieces.

Pecan Brittle: Substitute 1 cup chopped pecans for peanuts.

Chocolate-Dipped Peanut Brittle: Prepare peanut brittle as directed. Melt 2 (2-ounce) chocolate bark coating squares; dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden

Popcorn Peanut Brittle: Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.

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Classic Peanut Brittle recipe

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