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Brian’s Peanut Brittle http://rasamalaysia.com/peanut-brittle-recipe/
December 10th, 2011 27 Comments

Brian’s Peanut Brittle

Peanut Brittle

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Peanut Brittle Recipe

Ingredients:

2 cups sugar
1 cup white Karo syrup
1/2 cup of water
3 cups of raw Spanish peanuts
1 teaspoon salt
3 teaspoons baking soda
Some butter to grease the pan
1 3-quart heavy sauce pot
1 Taylor stick type candy thermometer
1 wooden spoon
1 rimmed baking sheet

Method:

1. Attach the candy thermometer to the pot and combine the sugar, Karo and water. Heat the sugar, karo and water in the sauce pan until it reaches 236 degrees F on the thermometer. Stirring occasionally with wooden spoon.
2. When it reaches 236 degrees add in the peanuts and cook until it reaches 294 degrees F on the thermometer. You should continue to stir frequently.
3. Grease the sheet pan with butter
4. When the candy reaches 294 degrees, remove from heat and stir in the salt and baking soda 5. You have to keep stirring, the candy will start to puff up. After all the candy is incorporated, you will need to quickly pour it into the greased sheet pan and spread it out evenly.
6. Let it cool completely and then break it in pieces.
7. Store in an airtight container.

Cook’s Note:

If you want to make a lot you will have to restart the recipe over. Doubling up the recipe and the candy will not come out right.

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27 comments... read them below or add one

  1. Cindy says:

    This looks good. I love peanut brittle for the holidays.

  2. Vicky says:

    What is karo syrup and where can I get them? Also spanish peanuts? Can I use regular peanuts?

    • Brian Lew says:

      HI Vicky,
      Karo syrup is a light corn syrup you can buy here at any supermarket. It is not High Fructose corn syrup. If you cannot get the Karo brand any light corn syrup will do. I like to use the Spanish peanuts because they have still the red skin(husk) still on. A regular peanut can be substitute but the skin does make a difference.Just make sure they are raw.

  3. wow, this does look good. I believe this would be most suitable for CNY too… contemplating now.

  4. renee says:

    my mouth is watering

  5. Menka Bhatia via Facebook says:

    Thanks for the receipe!!!!!

  6. Delicious! I’m not really a big fan of peanuts but I wanna try these!!!!

  7. Thay Swee Lian via Facebook says:

    can show us how to do it without using the candy thermometer?

  8. Vi Vie via Facebook says:

    what is white karo syrup? what can we use to substitute it?

  9. Corina says:

    This looks gorgeous and I’d love to make it but we don’t seem to get corn syrup in the UK.

  10. Trico says:

    Hi,

    It would be useful to know the approximate dimensions of the sheet pan that should be used.

    Thanks.

  11. Trico says:

    “I’d love to make it but we don’t seem to get corn syrup in the UK.”

    For light corn syrup in the UK use Golden syrup.

    For dark corn syrup use Treacle.

  12. Brian’s peanut brittle looks tempting but baking is not my forte so I’ll just drool over your photo Bee.

    • Trico says:

      “Brian’s peanut brittle looks tempting but baking is not my forte…”

      Eleanor,

      There’s no baking involved…just measuring, boiling and stirring.

      :)

  13. Holly Ellison via Facebook says:

    Rasa or Brian…when should the baking soda and salt be added? Looks like an easy and great candy for the holidays! Thanks for sharing Brian!

  14. Brian Lew says:

    Hi,
    Yes you should use the golden syrup!.
    The sheet pan I used was this one.
    http://www.surlatable.com/product/PRO-1155/Chicago-Metallic-Commercial-II-Nonstick-Jellyroll-Pan

    Any standard size is good.. 12×16 13×18.. It can’t be too small or you will need a second pan. It should be greased up with butter real well.
    hope that helps.

    • Trico says:

      “Any standard size is good.. 12×16 13×18.. It can’t be too small or you will need a second pan. ”

      Thanks for the info Brian.

      If you use too small of a pan, the brittle will set too thick and you might break your teeth. :)

  15. Brian Lew says:

    Eleanor, if I make more after New Years then I will send you some :)

  16. Lily says:

    Thanks for sharing. Sure like to try but i do not have the thermometer. No need to bake the raw spanish peanuts or any of the nuts first?? so i can use golden syrup instead of karo syrup?

  17. Ray Sr says:

    I’ve tried peanut brittle just once before – shared by about 5 of us. I remembered that I cleared the plate in the end :)
    It wasn’t too sweet but yet addictive.
    This recipe looks great too…might just give it a try. Thanks for sharing!

  18. Yummmy! I love Peanut Brittle! Thanks Bee and Bryan! :D

  19. Tracy Geh-Putnam says:

    My hubby’s favorite to have during the holidays… I wonder if I could substitute with pecans?

  20. RANDY FULGHAM says:

    LOVE PEANUT BRITTLE SO WIN ME.

  21. Olivia says:

    Wow! This was so good!!!! My only experience with peanut brittle is having it once from See’s candy. This recipe blows See’s out of the water! Thanks for sharing!!

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