VIPeanut Brittle

I’m a lover of science. Geography to be exact, but that’s neither here nor there… or is it? ;)
And color me geeky, but I get excited over recipes which involve cool gear (read: thermometers). So it wasn’t by accident that I chose peanut brittle to be the recipe I inducted my brand new candy thermometer into the kitchen with.
Some of you are wondering why this peanut brittle is so very important… Let’s just say it isn’t the brittle you nomnomed as a kid.


1 cup sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/8 cup water
1/8 cup sherry
1 cup peanuts (get the salted ones!)
2 Tablespoons butter (room temperature)
1 teaspoon baking soda


Before you begin, prep a half sheet with parchment paper. Do it now or else you’ll regret it later!


Whip out your trusty sauce pan and over medium heat, bring the sugar, sherry, water, and corn syrup to a boil.


Almost there!


Dump in your peanuts.



And return to a boil.



Keep stirring until your candy thermometer = 300F.


Remove from heat and stir in some gloriousness.




This part goes fast so don’t forget the baking soda. STIR FURIOUSLY!



Once all the goodness is incorporated, pour the mixture onto your prepped half sheet (you DID prep it already, right?) and quickly spread it into a 10×12 inch(ish) mass.



It doesn’t have to look pretty because once it cools you’re going to break it up. Or you can eat it in one giant piece. I won’t judge you if you do.



Note: Don’t be alarmed if you want need to make a second batch almost immediately after tasting the first.


It was only a few hours after making this before Gamer Man requested another batch. Two jars of peanuts later, I was hiding a ZipLock bag of the stuff behind the liquor so there would be some left for the relatives.


Just sayin’


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