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Schoolhouse Peanut Brittle Recipe

Schoolhouse Peanut Brittle Recipe photo by Taste of Home

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I cook my caramel to the point where it’s a beautiful rich shade of amber. That gives it a very dark, intense taste. But you have to work quickly with it. —Bess Kuzma, Denver, Colorado

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Schoolhouse Peanut Brittle Recipe

Prep: 5 min. Cook: 50 min. + cooling

Yield: 88 Servings

5 50 55

Ingredients

3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
2 cups Spanish or cocktail peanuts
2 tablespoons butter, cubed
1 tablespoon baking soda
1 teaspoon vanilla extract

Directions

Line three 15-in. x 10-in. x 1-in. pans with parchment paper. (Do not spray or grease.)
In a large heavy saucepan, combine the sugar, water and corn syrups. Bring to a boil, stirring constantly to dissolve sugar. Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook, without stirring, over medium heat until a candy thermometer reads 260° (hard-ball stage).
Stir in peanuts and butter; cook to 300° (hard-crack stage), about 9 minutes longer, stirring frequently.
Remove from the heat; stir in baking soda and vanilla. (Mixture will foam.) Immediately pour into prepared pans, spreading as thin as possible. Cool completely. Break into pieces. Store between layers of waxed paper in airtight containers. Yield: 2-3/4 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Originally published as Schoolhouse Peanut Brittle in Taste of Home December/January 2013, p101

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Schoolhouse Peanut Brittle

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Reviewed on Jan. 04, 2013 by poe_1237

I am not ususally a big fan of peanut brittle, I think I don't like the taste of to much baking powder. What ever it is, this recipe got it right! I really enjoyed it and so did the friends I made it for!

Reviewed on Dec. 11, 2012 by Annie Kien

Best peanut brittle I've ever made! Delicious! This will be a staple in my Christmas candy list for years to come!

Reviewed on Nov. 25, 2012 by slhendri

I made this recipe last night. It turned out exactly as it should and tastes great. This will now be a holiday tradition in our home from now on!!! Thanks,