This dish was submitted by Alma Carey of Sarasota, Florida, and placed as a finalist in the 2000 Share The Very Best dish Contest. This luscious brownie, which was created out of a genuine love for chocolate, is made with vanilla-flavored white and semi-sweet chocolate pieces, pecan halves, and caramel spread throughout a rich cocoa batter.
| Servings: | 15 |
| Yield: | 15 pieces |
Ingredients
- 1 cup raw Spanish peanuts
- 1 cup white sugar
- ½ cup light corn syrup
- ½ cup water
- 1 teaspoon baking soda
Instructions
- Lay out several sheets of foil to spoon the hot peanut brittle onto.
- In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don’t own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will ‘hair’ off the spoon when falling, looking like a clear spider web.
- Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it’s starting to burn, remove from stove. Add soda and stir. Mixture will foam up.
- Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Reviews
Made it according to the recipe worked out perfectly.
I make it every year. Super easy and tastes great. I do just pour it all out together and then break ut up after it sets
Simple recipe is difficult to get just right. 3rd attempt yields perfect results. First attempt, the mixture was too hot when I added the soda and I scorched it as it was foaming leaving me with a sweet and bitter taste. Second attempt, I took to long adding the soda and the brittle was starting to harden up. This recipe has a very narrow working temperature between mixing and pouring onto a sheet. I really wish I had a high quality stainless steel skillet for this recipe like an Aclad skillet.
This is delicious. The only thing I’ve done different was I added a little vanilla flavoring and I use mixed nuts instead of just peanuts
I was craving peanut brittle and found this recipe, decided to make it, and then discovered I did not have the peanuts I thought I had. I did have a bag of walnuts though! I figured, why not?! I made it with walnuts and it came out OK but the walnuts are a little flat (not salty enough). I made the changes suggested by others of warming the tray in the oven, using half brown sugar and half white, added vanilla, and I also used about 1/3 cup of butter instead of just 2Tbsp. The brittle is sooo yummy it makes up for the lacking peanuts.
Loved this recipe. I have tried others in the past and always have an issue with it. Found this recipe last night, and this morning while I was getting breakfast ready, made a batch just to try it out, followed some suggestions I read in the comments, such as made recipe as written, but I added a tblspn of butter when I added the peanuts( I used a jar of dried roasted in the cupboard) and when I added the baking soda, I added a tspn of vanilla. Absolutely superb flavour and I will definitely be making this again!
very good recipe. the only thing I noticed is that the recipe says it needs to be heated to hard ball consistency when it actually needs to be heated to hard crack. but it’s still delicious.
First time to make peanut brittle and it turned out perfect!! I would have liked a little more information regarding the length of time to cook the mixture after adding the peanuts and before adding the baking soda. Mine did. Not turn darker. It did however get more opaque. I rushed the second batch and it turned out darker but the taste and consistency were excellent!! Great recipe.
I made this but forgot the baking soda thankfully it was a test batch but it still taste good so i know it will be better with the soda
I added a tiny bit of vanilla at the end with the baking soda and I added a pad of butter when I put the peanuts in.
My husband was upset that we have been married for over 20 years and had never made him peanut brittle before this recipe. This one hit it out of the park.
Followed recipe and it turned out perfect! Makes a small amount. Don’t double unless you have a large skillet.
i added some butter to make it a golden brown.
great recipe!! I must say you need to double the recipe as it wont last long
Turned out kinda sticky. Hard time reaching proper temperature. I added 2 tbs of maple extract to this.
These are easy and delish! Make sure to follow a prior review and add butter and vanilla at the end
made this two days ago, it’s so easy and great tasting
I am pleased with this recipe. Directions were especially good for me since I am not an experienced candy maker. I love the taste and texture. The only change I made in the ingredients is I used unsalted regular peanuts.
I love this. Reminds me of my grandmas. I just added extra peanuts
no changes made. great recipe. will keep for perm recipe.
Divine!!