Grandma Moore’s Peanut Brittle Recipe
I have to say my grandma’s recipe for Peanut Brittle is the best recipe you will ever make. My grandma was a wonderful cook and her peanut brittle was so delicious. This recipe is a keeper!!
You will never buy store-bought again after you make this. I’ve had my Grandma’s Peanut Brittle recipe for as long as I can remember. It is the only one I make every Christmas.
WHERE DID PEANUT BRITTLE COME FROM
Legend tells us that around the year 1890, a Southern woman created peanut brittle by mistake. Apparently she was making taffy when she added baking soda instead of cream of tartar. However, not wanting to waste the ingredients, she continued cooking it, resulting in a crunchy brittle instead of a chewy taffy.
Because we find peanut brittle recipes most commonly in American cookbooks, it is generally recognized as an American recipe.
My grandma would always send batches of peanut brittle to our house as our family was getting ready for Christmas. These little delicious pieces of brittle will make you coming back for more.
Candy may seem complicated, but it is so easy. The only thing you must have for this recipe is a candy thermometer so you will know when the candy reaches the required texture.
INGREDIENTS YOU WILL NEED….
- CORN SYRUP
- BAKING SODA
WHAT KING OF NUTS SHOULD YOU USE?
Peanuts are the classic choice to use in nut brittle. Roasted peanuts have great flavor. Raw Spanish peanuts were traditionally used but either work.
WHY SHOULD YOU USE BAKING SODA IN PEANUT BRITTLE?
Baking soda might seem like an odd addition to the peanut brittle and not everyone adds it, but baking soda creates a chemical reaction that creates little air bubbles. It is added once the sugar mixture has cooked down and becomes acidic. The candy becomes porous and brittle, making it easy to break into smaller pieces.
The classic homemade candy is perfect for the holiday season. Add the crunchy treat to your holiday cookie trays, give it as a sweet edible Christmas gift, or snack on some while watching holiday movies and wrapping presents.
It stores beautifully packaged into holiday tins. Be sure to line the tins with waxed or parchment paper for easy cleanup.
A handful of ingredients are all you need to make a batch so grab your candy thermometer–and let’s get to candy-makin’!
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/3 cup water
- 16 ounces roasted or raw peanuts (shelled)
- 1 tsp salt
- 2 tsps butter
- 2 tsps baking soda
- Line a baking sheet with parchment paper.
- In a pot, combine sugar, corn syrup and water. Cook over medium-high heat until it boils.
- Reduce heat to medium and carefully attach candy thermometer to the pot, make sure you thermometer is not touching the bottom of your pot.
- Continue boiling, stirring occasionally, until candy thermometer reaches 250 degrees F (around 20-30 minutes).
- Stir in peanuts and salt.
- Cook until the mixture reaches 295 degrees F ( about 15-30 minutes).
- Remove from the heat and immediately stir in the butter and baking soda. (You will it see it foam and change colors.)
- Immediately pour the mixture onto the prepared baking sheet and spread with a spatula.
- Cool completely and then break into bite-sized pieces. Store leftovers in an airtight container.
- Picture from Instructables.com. (As soon as I make some for the holidays I will put up my picture.)