Ingredients for Ann's Crunchy Peanut Brittle
- 2 tablespoons butter
- 1 1/2 teaspoons baking soda
- 3 cups granulated sugar
- 1/2 cup water
- 1 cup Karo Light Corn Syrup
- 2 cups raw peanuts
- 1 teaspoon vanilla extract
- butter, for greasing (as needed)
- cooking spray, for greasing (as needed)
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How to Make Ann's Crunchy Peanut Brittle
- In a small bowl, cream together the butter and baking soda. Set aside.
- In a large, heavy-bottomed saucepan over medium heat, combine the sugar, water, and corn syrup. Stir until the sugar dissolves completely.
- Clip a candy thermometer to the side of the pan. Bring the mixture to a boil without stirring, and continue to boil, stirring occasionally to prevent scorching, until the mixture reaches the hard-crack stage (300°F on a candy thermometer).
- Remove from heat and carefully stir in the roasted peanuts. Continue to stir constantly until the mixture turns a light amber color (about 5 minutes).
- Remove from heat. Slowly whisk in the butter mixture and vanilla extract until fully incorporated.
- Lightly grease a baking sheet with butter or cooking spray. Immediately pour the brittle mixture onto the prepared baking sheet.
- Using a lightly greased spatula or the back of a spoon, spread the brittle to your desired thickness (about 1/4 inch).
- Let the brittle cool completely at room temperature until it hardens.
- Once completely cool and hard, break the brittle into pieces.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
254g
Fat
21g
Carbs
30g
