Candy shop sweets have an innocent charm about them that I just love. My husband and I once spent a long weekend up in a small town in Michigan that had the most adorable vintage candy shop, and you better believe I loaded up on the peanut brittle! The Spanish peanuts have a higher oil content than regular peanuts, making them ideal for baking into candies. Be sure to measure and prepare all the ingredients before beginning, as once the candy begins cooking, time is of the essence.
Ingredients
- ½ cup (1 stick) plus 3 tablespoons unsalted butter, softened
- 2 cups sugar
- 1 cup corn syrup
- ½ cup water
- 3 cups Spanish peanuts
- 1 tablespoon vanilla extract
- 1 tablespoon baking soda
- 1 teaspoon kosher salt
How to Make It
- Butter a jelly-roll pan liberally with 3 tablespoons of the butter.
- In a large heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Attach a candy thermometer and bring the mixture to a boil over medium-high heat. Boil until the mixture reaches 240°F. Stir in the peanuts and cook, stirring, until the candy reaches 280°F to 300°F. (The lower the temperature, the softer the brittle.)
- Remove the pan from the heat immediately and quickly add the remaining butter, the vanilla, baking soda, and salt. Stir carefully but vigorously only until the butter melts, and then quickly pour the brittle onto the prepared pan. Carefully tip the pan to bring the mixture to all corners. Avoid using a spatula, as the mixture will stick and will have an unpleasant finish. Set aside and allow to cool completely.
- When the brittle has completely cooled, break into pieces and serve.
