By Kelly Bogard
Packed with protein and robust flavor, peanuts are one of my favorite midday snacks. March is National Peanut Month, and I’m so excited to celebrate.
And with any celebration you need something sweet, right? I’ve already shown you how to make peanut butter and peanut butter cookies, so I thought this week we could try candy. The ingredients are simple, but the prep is a little challenging. Let’s get started.
This recipe starts out slow, but progresses very fast. So pay close attention to everything going on atop your stove. That being said, this is not a kid-friendly recipe. It’s very important to take great caution with melting sugar because it can cause severe burns if not handled properly.
Start by pouring the sugar into a saucepan over medium heat. As the sugar heats, it will begin to liquefy. Stir occasionally with a wooden spoon so the sugar melts evenly. Do NOT touch the melted sugar with bare skin.
Once all of the sugar is melted, check the temperature using a candy thermometer. Sugar burns quickly, so you have to be fast. As soon as the temperature gets to 250 degrees, add in the butter, vanilla and salt. Stir vigorously and then quickly mix in the baking soda.
This brittle is crispy and has a warm buttery flavor that is surprisingly not overly sweet. What are some of your favorite ways to use peanuts? I’d love to see your recipes. From all of us at Texas Table Top, enjoy!
Recipe: Peanut Brittle
Summary: Crispy, crunchy, sweet and nutty candy
- 1 c. sugar
- 1 c. honey roasted peanuts
- 2 tbsp. salted butter, melted
- 1 tsp. vanilla
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- Heat sugar in a saucepan over medium heat.
- Stir occasionally so the sugar melts evenly.
- When the sugar is melted and reaches 250 degrees, add in butter, vanilla and salt.
- Stir vigorously.
- Mix in baking soda and immediately pour onto parchment paper.
- Sprinkle on peanuts.
- Cool completely and break into chunks.
- Store in an airtight container, away from moisture and heat.
Cooking time (duration): 0 hour(s), 20 minutes
Number of servings (yield): 10 to 12 pieces