4 teaspoons plus 1/4 cup butter, divided
3 cups sugar
1/2 cup light corn syrup
1 cup plus 1 teaspoon water, divided
1 teaspoon salt
1 jar (16 ounces) unsalted dry roasted peanuts
1-1/2 teaspoons baking soda
1 teaspoon vanilla extract
1Grease 2 baking sheets with 2 teaspoons butter each and keep warm in a 200° oven. In a large saucepan, combine the sugar, corn syrup and 1 cup water. Cook over medium heat, stirring constantly, until a candy thermometer reaches 240° (soft-ball stage). Cube remaining 1/4 cup butter. Stir in cubed butter, salt and peanuts. Continue heating, stirring constantly, until the mixture reaches 300°. Remove saucepan from the heat.
2Combine the baking soda, 1 teaspoon water and vanilla. Stir baking soda mixture into the saucepan. Quickly pour half the mixture over each baking sheet. Spread with a buttered metal spatula to a 1/4-in. thickness. Cool completely. Break into pieces. Store in an airtight container.
Total Time
Prep: 15 Min. Cook: 15 Min. + Cooling
Whenever my grandmother was in the kitchen, everything had to be "just so" to guarantee her time-tested results. Watching her make this peanut brittle is one of my favorite memories, and I'm glad I can pass on this delicious recipe.
Nutrition Facts
1 ounce: 151 calories, 7g fat (2g saturated fat), 4mg cholesterol, 122mg sodium, 21g carbohydrate (19g sugars, 1g fiber), 3g protein.