07 December 2011

Scrumptious Soft Peanut Brittle


A tile of golden brittle studded with peanuts makes a tempting addition to any assortment of holiday treats. As it cracks into soft shards when you break off a piece, intrigue is added to the equation. When your first bite buckles in a melting soft crunch like the heart of a Butterfinger, you’re hooked. Any peanut candy fan will beg for more of this scrumptious Soft Peanut Brittle.

This recipe comes from a post at Wives with Knives that was first published a couple of years ago. When I saw it my interest was piqued. A recipe that promises to so closely resemble my family’s favorite candy bar needs to be tried. When I finally made it some weeks ago it was a huge hit. Now they are asking for the recipe...



Soft Peanut Brittle
From Wives with Knives

2 cups creamy peanut butter
1½ cups granulated sugar
1½ cups light corn syrup
¼ cup water plus 2 teaspoons, divided use
2 Tablespoons butter
2 cups peanuts, raw or roasted
1 teaspooon baking soda
1 teaspoon vanilla

Generously butter a large rimmed cookie sheet (I used a heavy 11” x 17” inch nonstick baking sheet).

Dissolve baking soda in the teaspoons of water. Set aside.

In the top of a double boiler heat the peanut butter over simmering water until melted, stirring occasionally.

Meanwhile, in a large saucepan combine the sugar, corn syrup and ¼ cup water. Clip a candy thermometer to the side of the pan with the tip of the thermometer resting near but not touching the bottom of the pan.


Cook the syrup mixture over high heat until it reaches 275 degrees. Lower the heat to medium and add the butter. Stir until melted.

Add peanuts. Continue cooking, stirring continuously for about five more minutes, until the syrup begins to turn brown and the thermometer reads 300 degrees.

Remove from heat. Add the baking soda solution you have set aside and the vanilla.

Working quickly and carefully, fold in the softened peanut butter, stirring gently. Then pour the candy mixture onto the prepared baking sheet. Spreading it as thin as possible. To quote Cathy at Wives with Knives, "The key word here is quickly."

Once cool, break the brittle into large tiles or bite sized pieces. Package some for gift giving and share the rest. It makes quite a bit but it won't last long.

Enjoy!

8 comments:

grace said...

i like a brittle brittle as much as the next person, but sometimes it pierces my gums, and i don't like that. a softer brittle sounds amazing to me!

Ivy said...

Looks so good. I want some right now. :) I am now wondering when I can carve some time to make it for myself. :)

Happy Holidays Lisa!

Gypmar said...

It does taste just like Butterfingers but better! Thanks for posting the recipe--it won me a prize at my cookie exchange today :)

Cathy at Wives with Knives said...

Hi Lisa - I'm so happy you liked this recipe. It's one of my family's favorite candies. For some reason I only think to make it at Christmas time. I hope you and your family have a very Merry Christmas and a Happy New Year!

Lisa said...

Grace and Ivy -This recipe is definitely worth a try, even if it takes a while (in my case, years) to get around to it! :-)

Gypmar - Fun! I'm glad you enjoyed the recipe and, seriously, that Butterfinger connection is not to be overlooked.

Cathy - Thanks again. I had never heard of Soft Peanut Brittle before reading your post but now I would have to say it is the BEST Peanut Brittle ever!

Laurie Leuze said...

I just finished making two batches of this. It is as close to the Davenport Hotel Brittle or Bruttles Brittle in Spokane that I have ever tasted. Thank you so much for this recipe. My entire family moved away from Spokane a few years back and I am sending this to them this year. 1/10 of the cost! YES!!!!!!

Lisa said...

Laurie - I'm so glad you like it! Thank you for sharing your success.

Mindy said...

Laurie, i was JUST wondering if it was anything like the Davenports! Now I know, so thank you!