I have the best memories of my family at Christmas-time. My mom is an amazing cook and she would always have homemade cookies, candies, my brother’s (and my) favorite Christmas morning egg casserole… There was always peanut brittle, cashew clusters, the hershey kiss peanut butter cookies, and the standard christmas sugar cookies. It’s amazing I was not extremely overweight growing up!!!
So a phone call to my mom last week got me the super simple recipe for peanut brittle. I had looked online for recipes and they seemed a bit more complicated and required a candy thermometer (which I don’t have, but you don’t need for this). I did do a little modifying of my own, because, let’s face it: butter makes everything better. So I added about a tablespoon. 😉
So here we go!
Mom’s (Modified) Peanut Brittle :
- 1 1/2 cup sugar
- 1/2 cup white corn syrup
- 1/2 cup water
- 1 1/2 cup RAW peanuts (these were hard to find, got them at organic coop)
- 1 1/2 teaspoon baking soda
- 2 teaspoon vanilla
- dash of salt
- 1 tablespoon butter, plus some for greasing pan
Cook the sugar, corn syrup, water and salt in a large pan (I used a dutch oven pot) over medium – medium/high heat until boils. Stir on boiling until the mixture forms thread like sticky consistency (maybe 10 minutes). Add the peanuts and cool (stirring frequently!) until it turns the color of peanut butter. (These were my mom’s words! I love it! No times, no exact temperatures…) Remove from stove, add baking soda, butter and vanilla, stirring fast! Will “poof up” a bit and start to get hard very quickly. Stir all together and then spread onto a butter-greased cookie sheet. Let cool for 30-45 minutes or until hard. Break into pieces, and voila!