Ingredients

2 Cups Raw Peanuts

2 Cups Sugar

1 Cup  White Corn Syrup

1 Tsp Salt

1 Tsp Baking Soda

1 Tsp Vinegar

½ Cup Water

Add ½ cup water, 2 cups sugar and 1 cup white corn syrup in a large skillet (I used a 12” cast iron).  Cook until sugar has completely dissolved, about four minutes.  Then add the 2 cups of peanuts.  This is the hard part.  If you cook too long the peanuts will burn and if you do not cook long enough the peanut brittle will not have the correct flavor. Cook until the mixture starts to turn brown.  Usually about 8 to 9 minutes.  You can watch the peanuts to see when they start to turn brown.  When it is done cooking add the teaspoon of salt, Baking soda, and vinegar.  Stir the mixture.  This will cause air bubbles to form in the brittle.  The mixture will double in size this is why you need a large pan.  Now pour the mixture into 3 disposable buttered pie pans and let if flow out do not spread the mixture out.

A lot of recipes call for the mixture to be spread.. to me that makes peanut brutal, not brittle. 🙂  It’s a matter of preference, by not spreading, the air bubbles stay in… giving it more of an airy crispy texture.  When it is spread out, it removes all of the air bubbles, making it really hard.

Also, you can also use pecan pieces in place of peanuts for pecan brittle.. very good too! We’ve made almond brittle, cashew brittle, etc.

You will want to have you baking soda, salt, and vinegar ready to go so you can add it quickly to the mixture.  Make sure your pie pans are buttered and ready before you start.