When we moved to Kentucky 25 years ago, the former minister Charles Tidwell was still living there as a semi-retired associate minister. Every Christmas, he would make the most crispy, delicious peanut brittle I’d ever had. Now understand that I was never a peanut brittle fan. I’m more of a chocolate girl when it comes to candy. However, I converted into a peanut brittle lover because of this recipe!
Make sure you have a good candy thermometer and a heavy bottomed pan to cook it in. You definitely don’t want to burn this good stuff! I also added extra peanuts because I happened to have them. I’ve decided that I will always do that. I really loved the extra nuttiness.
Peanut brittle freezes extremely well and will keep for a long time in airtight containers. I find that the peanut brittle keeps best when the container is put in the back part of the freezer. Not for the temperature there, but so that I am not getting a piece every time I open the freezer! It’s just that good!
- 3 cups white sugar
- 1 cup white corn syrup
- 2 cups water
- 1 pound raw peanuts (I used about 1 1/2 pounds for mine)
- 1 stick butter or margarine
- 1 teaspoon vanilla
- 1 1/2 tablespoons baking soda
Stir sugar, corn syrup and water together in pot and begin cooking on medium-high heat.
Using a candy thermometer, bring mixture to 240 degrees, stirring occasionally. (This will take anywhere from 15-30 minutes).
Add raw peanuts and bring back up to 300 degrees, stirring constantly. (This will take approximately 15 minutes).
At 300 degrees, remove from heat and add margarine.
Stir baking soda in immediately. Candy will foam up and turn lighter in color.
Stir in vanilla.
Pour mixture onto about 4 buttered (or parchment covered) baking sheets. As soon as candy starts setting, begin stretching the candy as thin as possible by pulling with fingers or with a knife.
When firm, break into servings and store in airtight containers.