Now, when your Grandma tells you how to make something, you should listen & follow her instructions. After all, she knows! Right?? Well, I goofed on my Grandma’s Peanut Brittle a wee bit, I added the peanuts to the syrup mixture, which was a bad idea, because it caused the syrup to cool & thicken nearly immediately on me. BUT, if you follow Grandma’s instructions, you’ll have a perfect, thin, breakable peanut brittle. Trust me. It’s Grandma’s Recipe! 🙂
These are perfect for packing in a tin to give to your neighbor, bring to the gatherings, or share with your hairdresser. Make a batch, it doesn’t take long (if you buy shelled peanuts, that is).
Grandma's Peanut Brittle
A simple peanut brittle, just the way my Grandma used to make it.
- 2 cups shelled peanuts
- 2 cups granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla extract
Line a baking sheet with parchment paper. Grease. Arrange peanuts in a single layer on parchment paper.
In a heavy bottom pan, heat sugar gradually over medium/medium-high heat. Stir constantly until a golden syrup.
Remove from heat. Stir in salt, baking soda & vanilla. Stir to combine.
Pour syrup over peanuts.
Break into small pieces when cooled.
Your peanut brittle looks like it turned out perfectly!
So the sugar will turn into a syrup without any water or anything added to it? How does it work?
Yes, Becky, that’s right! When the sugar melts, it turns into a liquid, and then it will start to turn caramel colour. You have to be quick though, you don’t want it to get too dark, so you have to keep a close eye on it and work quickly.
I made two half batches of this recipe. The sugar DOES melt into a liquid in a saucepan, but my first batches burned and frothed bad as soon as I removed it from the heat and added the dry ingredients and vanilla. I tried a second batch and poured the liquid sugar into a pyrex container to let it cool a tad before adding the dry ingredients (which frothed again but not as bad) and then added the vanilla. It started to set in the pyrex so I quickly poured most of it onto the peanuts, getting some of the liquid on myself in the process— that BURNS bad. It tasted good after it was solid. I also just laid it on parchment paper and did not grease the parchment paper as directed.
Anyway, it makes a mess in the pot to clean up afterwards. ANy tips on not having a chemical reaction take place and frothing and bubbling up? Not convinced this recipe is for me.
Sorry to hear that, Danielle. The thing is, you WANT a chemical reaction, that is what causes the candy to be less dense so that you can bite it. You just need to be sure to use a BIG POT when you make this, so that there is room for it to grow after adding the baking soda.
The shelled peanuts.. Are they supposed to be cooked I assume? Or raw?
So, if you soak your pot immediately in HOT water and soap and do not use stainless still or aluminum, you will be able to get the syrup off the pan no problem… I use an enameled cast iron pot, 3 qt at least with straight, not curved sides… Hope that helps, also the chemical reaction is normal, it’s what makes it “brittle”.
You should be using raw peanuts when making peanut brittle
Can I have the recipe in grams please
Hello, trying to figure out what I did wrong ? I knew I had to move fast and so did. My candy mix seemed thick and just sat on top of the peanuts. Maybe I didn’t cook it long enough but it was liquid. Any help would be appreciated. It still tastes very good and I love that there is no corn syrup in it !!