I grew up eating and loving my MeMe’s homemade peanut brittle.
Meme’s brittle was so delicious that family members asked for it for Christmas. Munching on tins of Meme’s brittle was a cherished part of our holiday traditions, and one I looked forward to very much.
The idea of making my own brittle felt daunting until a sweet friend taught my girls and me how it’s done.
Margie, a lady in our church, invited us over to her home for a hands-on lesson in how to make her peanut brittle. I was thrilled for several reasons- one of them being that my only attempt at making peanut brittle had ended so badly that I couldn’t even get it out of the pan!
Needless to say, I was excited about our little cooking lesson with Margie. My girls talked about it all day on Monday. After lunch, we gathered our ingredients and aprons and headed to her home.
Here’s what Margie taught us, along with the recipe and pictures.
The first thing we did was measure out the ingredients:
- 1 cup raw, Spanish peanuts
- 1 cup sugar
- 1 cup corn syrup
We poured all the above into a heavy pot and let it cook over medium/high heat until it began to boil.
My girls were our official “stirrers”- and they enjoyed it!
We let the brittle boil and cook, stirring frequently with a wooden spoon, until it reached the “hard crack” stage (300-degrees on a candy thermometer).
Margie shared that, when she didn’t have a thermometer, she learned to judge when the brittle was done by checking if the brittle could “spin a thread”, which means it forms a hard “thread” when you lift the wooden spoon out of the pan and let the brittle run down.
I thought that was neat, but I’m very thankful for candy thermometers all the same!
Once the brittle reached the “hard crack” stage, we added 1 teaspoon of baking soda and stirred until it was well blended.
It foamed up huge once the soda was added!
The next step was to pour the brittle onto a greased cookie sheet. (The “greased” part is really important, as I had previously learned the hard way.)
Margie pointed out that the brittle does best when it is spread out thin.
Once the brittle was ready to set, Margie placed it in a cool place where air could circulated beneath the pan.
After about 15 minutes, it was ready to crack and eat. Yum!
These days, I make my own homemade peanut brittle corn syrup-free. You can check out my favorite recipe (a spin-off of Margie’s recipe) right here.
Here’s to living & loving well-