At 260° F it will form a hard ball when drizzled in water (no squish). It will squish a little between your fingers. At 235° F a drizzle of the syrup dropped into water will form a soft ball. You will need a bowl of water for this method. Fortunately heavy sugar solutions behave in a very predictable way at certain temperatures and our cooking ancestors figured this out and used it to their advantage and you may have even seen some of these references in older recipes. If you don’t have a candy thermometer you can do what your great grandparents did to test the candy.
PEANUT BRITTLE RECIPE PDF
Grandpa Allen’s Peanut Brittle PDF Download Once it is cool (about 30 minutes), you can use a spatula to lift the whole sheet of the pan and break it into pieces about 1-2 inches in size.It will start to harden as soon as it cools so work fast. Pour the contents of the pan onto your prepared baking sheet and spread it out with the spatula.Stir just enough to mix the soda throughout the pan.You need to move quickly now because you want to capture those bubble to give the brittle its classic texture. remove the pot from the heat and add the baking soda.Continue cooking and stirring until until the mixture starts to brown slightly, about 5-7 minutes.This mixture will be very thick, use a sturdy spoon or spatula. When the sugar mixture hits 300° F add the raw peanuts.You need to watch closely and move to the next step as soon as it hits 300° F. This is not the time to walk away or do something else. Don’t be tempted to move on to soon or you won’t get “brittle”, you’ll get “bendy”. Be patient, it takes a little time to get there. (If you don’t have a candy thermometer see note below on the old fashioned method). Once it starts to boil stop stirring and just let it do its thing.Turn the burner to medium high heat and stir continuously until the mixture start to boil. In a medium/large saucepan combine the sugar and corn syrup.Put this aside but somewhere close so you can easily grab it when the time comes. It needs to be well greased or your peanut brittle will not come off easily. Prepare a baking sheet or pan by spraying it with cooking oil or greasing it with butter or shortening.I’ll share the old school method for knowing when the temperature is right, but it is far from foolproof. Note – a candy thermometer is highly recommended with this recipe.You might have to ask at the store where they hide them. Look for these in the produce section or the baking aisle. With only 4 ingredients this is a pretty simple recipe. Why not whip up a batch to celebrate national peanut brittle day? Or just celebrate a random Tuesday, you don’t need a reason. He’s been gone 20 years now, but I still think of him instantly when I taste peanut brittle. It was primarily a holiday tradition but you don’t have to limit your enjoyment.
I’ve talked quite a bit about grandma’s recipes, but grandpa always made the peanut brittle. Unlike many of those early recipes this one holds up. According to my internet research peanut brittle first started showing up in American cook books in the early 1800’s, so this is about as old fashioned as it gets. January 26 is national peanut brittle day so it seemed timely to share this family recipe.
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