Meemaw’s peanut brittle
Some recipes are measured with cups and teaspoons; others are measured with instinct. My grandmother Lydia Gilliam’s peanut brittle belonged to the second category. Meemaw poured hot candy onto wax paper to cool into crisp golden sheets and somehow always knew when it was ready, despite never owning a candy thermometer. Over time, I learned her instinct had a temperature: about 300 to 310 degrees, the sweet spot for brittle with the perfect snap.
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup white syrup
- 1/2 cup water
- 1 cup raw peanuts
- 1 teaspoon baking soda
- 1 tablespoon butter
- 1 teaspoon vanilla extract
Instructions
- Line a baking sheet, marble slab or countertop with foil or wax paper, and lightly grease with butter or cooking spray. Once the candy is ready, you will need to move quickly.
- In a heavy saucepan over medium heat, stir together sugar, syrup and water until dissolved. Bring to a boil.
- Add peanuts a handful at a time, stirring gently. Continue cooking, stirring occasionally, until the syrup deepens to a rich golden color and reaches 300 to 310 degrees (hard crack stage) or the peanuts begin to crack and smell toasted, about 15 to 20 minutes.
- Remove from heat immediately. Stir in baking soda, butter and vanilla. The mixture will foam and lighten in color. Give it just a few quick stirs. Do not over mix.
- Immediately pour onto the prepared surface. Let it spread naturally, then carefully pull or tilt the brittle thinner with the back of a spoon or buttered hands if needed. Thin brittle equals better crunch.
- Let cool completely, about 20 to 30 minutes, then break into jagged pieces. Store airtight for up to one week, if it lasts that long.
Notes
Meemaw’s tip
No thermometer? Watch the peanuts. When they start to crack inside the syrup and the candy turns deep golden and smells nutty, it’s usually ready. Just don’t wander away from the stove. Brittle waits for no one. Tried this recipe?Let us know how it was!