Grandma's Peanut Brittle

PRINT the recipe: https://bit.ly/39lk0IN
Grandma's peanut brittle will make anyone a peanut brittle fan! This is light, airy, and crispy with caramel and butterscotch notes along with toasted peanuts. Honestly, it’s simple. You just need to watch the candy thermometer and follow some simple tips! You're about to be a candy master!🎄

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INGREDIENTS

- 2 cups sugar
- 2 cups raw peanuts
- 2 tbsp unsalted butter
- 1 cup white corn syrup
- 1/2 cup hot water
- 1 tsp vanilla extract
- 2 tsp baking soda

INSTRUCTIONS

- Combine the sugar, corn syrup, and hot water in a 4-quart heavy bottom kettle. Place over medium-high heat and bring to a boil. Continue to cook and bring it to a temperature of 250°F. Use a candy thermometer to check the temperature. I like using a high-quality instant-read thermometer, but a good candy thermometer fitted on your kettle will work as well.
- Once at 250°F, add in raw peanuts and unsalted butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts scorch on the bottom. Bring mixture up to 310°F.
- Once at 310°F, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate.
- Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely.
- Place in a cool area and leave until completely cooled, about 2-3 hours.
- Once cooled, break into pieces as preferred.

Видео Grandma's Peanut Brittle канала Wyse Guide