Exploring Peanut Brittle …


Here’s a super easy recipe for a holiday favorite, Peanut Brittle. The online recipe says “Ina Garten style” Peanut Brittle and I have always had great luck with her recipes, so I thought I’d try this. My candy thermometer is in storage, so I used the cold water testing method (see this “stages of sugar” chart). I overcooked the first batch just a little, but the second batch was perfect. I halved the recipe, which was the perfect amount for a half sheet pan lined with a silicone pan  liner. In the second batch I also increased the peanuts from 1 1/2 cups to 2 cups, and I liked that much better, too.

The recipe calls for raw peanuts, but I had roasted salted peanuts. Purists will say that you must use raw peanuts, but I was quite pleased with the results using my extra fancy roasted salted peanuts. In the future, I’ll try raw peanuts, but I have a feeling this is not a recipe I want to make on a regular basis. It would be way too easy to eat too much. Yes, it is that good.

If you have never made candy before, I really recommend using a candy thermometer to judge temperatures. The syrup can go from not there to THERE in a matter of seconds. That’s how I ever so slightly burned the first batch. Luckily I caught it in time so that it’s still palatable and has really nice flavor.

Be sure to have all your ingredients, equipment, and silicone lined pan ready to go before you start cooking your syrup. Once the syrup is cooked and ready to pour, you have to be ready! 

Sorry there are no pictures. You’ll have to believe me when I say the second batch was textbook perfect brittle!

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