Peanut Brittle

No Southern Holiday would ever be the same without Homemade Peanut Brittle on the table, ready for those lovely family members and holiday guests. Making peanut and pecan brittle is a family tradition in our Southern homes during the Christmas Season.

For as long as I can remember, right after the Thanksgiving holidays, we immediately began preparing for Christmas. That meant we would start baking up a storm and making homemade candies such as Peanut and Pecan Brittle with momma in the kitchen. Those are the best memories of childhood. It was what I call a holiday frenzy.

I always make large batches of Brittle, so the recipe below is for a three-pound quantity. My motto always has been to go big or go back home.  Besides, we only get to enjoy homemade candies such a peanut brittle during the Christmas Holidays.

Peanut and Pecan brittle are perfect for placing out for the holiday company to enjoy. Or for a holiday goody bag to send home with your guests. You can even bring small metal Christmas tins of Peanut Brittle and give them away at your work holiday party to co-workers.

You are going to be so shocked by how easy it is to make this Peanut Brittle. All you need are the right ingredients and proper equipment, and you’ll be fast on your way to making peanut brittle just like your Granny or momma did when you were a child. It’s that easy to do.

 Fun Facts about Peanut Brittle

• The first peanut brittle recipe appeared in an American cookbook, but the exact origin of the confection is uncertain. According to one account, peanut brittle was a Celtic dessert. The Celts covered peanuts in sugar and baked them, and this eventually evolved into a caramel bark.

• Some folks believe that peanut brittle was first originated in the Southouthern states. Civil War soldiers survived on peanuts because of its protein content, coupled with the Southern peanut farming boom in the 1900s.

• Another version credits a Southern woman for inventing the candy purely by accident in the year1890. It was said that while attempting to make taffy, she accidentally added baking soda to the taffy recipe instead of the cream of tartar.

• The term brittle first appears in documented writing in the year 1892.

• Traditionally, brittle is a mixture of sugar and water that is heated to the hard crack stage corresponding to a temperature of approximately 300 °F.

• In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts.

• January 26th is National Peanut Brittle Day.

Ingredient shopping List for Peanut Brittle

• One tablespoon pure vanilla extract

• One tablespoon baking soda

• One tablespoon fine kosher salt

• Eight Tablespoons or one stick of unsalted butter + 2 Tablespoons to grease sheets

• Three cups of granulated sugar

• One cup light corn syrup

• 1/2 cup of water

• Three cups unsalted peanuts or pecans

Equipment needed for the recipe

• Two small bowls
• Heavy bottom saucepan
• Candy thermometer
• Old spoon
• Two large metal cookie sheets, pretreated with heavy butter.
• Heatproof area mats to cool  the candy

Pro Tips for Peanut Brittle

1. The most important tip is testing your candy thermometer. Bring a large saucepan to a boil at a rolling boiling; it should read 212.

2. Gather all the ingredients needed before getting started, measure each one, and reserve them until ready to use.

3. Use a heavy bottom saucepan.

4. Do not use salted peanuts or pecans, only unsalted.

5. Only use real unsalted butter. No margarine.

6. Do not take temperature above 300 degrees, or the peanut brittle will become too hard.

7. Prepare two large baking sheets with unsalted butter.

8. Place in a heat-safe area and let completely cool before attempting to handle the peanut brittle.

9. Once cooled, break into pieces and store in an airtight container for up to 7 days or so.

Candy Temperature Stages

• Thread 223-234 degrees F 106-112 degrees C  Syrup will form a loose, thin thread. Used for sugar syrups.

• Soft Ball 234-240 degrees F 112-115 degrees C  Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for caramels, fudge, pralines, fondant, and buttercreams.

• Firm Ball 242-248 degrees F 116-120 degrees C Syrup will form a firm but pliable, sticky ball that holds its shape briefly. Used for caramels, buttercreams, nougat, marshmallows, Italian meringues, gummies, and toffees.

• HardBall 250-266 degrees F 122-130 degrees C  Syrup will form a hard, sticky ball that holds its shape. Used for caramels, nougat, divinity, and toffees.

• Soft Crack 270-290 degrees F 132-143 degrees C  Syrup will form strands that are firm yet pliable. Used for butterscotch, firm nougat, and taffy.

• Hard Crack 295-310 degrees F 146-155 degrees C Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, toffees, glazed fruit, hard candy, pulled poured, and spun sugar.

Suggested Recipes:

• Southern Grape Salad may sound a little odd to some, but it is positively delicious. So creamy and sweet and perfect for any holiday occasion, potluck, church gathering, or family function. It is made with red and green grapes, cream cheese, sour cream, brown sugar, toasted pecans, and vanilla or almond extract.
•  Sweet Potato Pecan Pie is Flavorful and delicious to the very last bite. Combining all the favorite ingredients, Southerners use to make Sweet Potato pie and a few more to take that pie right over the top for the Fall and Winter Holiday Celebrations.

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