Not your run of the mill Peanut Brittle! This Georgia Pig Peanut Brittle is tender, crunchy at the same time and has an airy, honeycomb interior.
Okay. So, please listen to me when I tell you, this recipe is extremely dangerous to make at home! Extremely dangerous! Are you thinking I’m referring to the high temperature of melted sugar you need to achieve to make this delicious candy?
Well, that’s not what’s dangerous about this recipe in my book.
Well, of course, you need to be very careful when preparing this recipe cuz 300-degree sugar hurts like H-E-double hockey sticks if it comes into contact with human skin, but come on, I know you know that! DUH!!!
What I found to be really dangerous about making this is my kitchen is the insane deliciousness of this fabulous candy and the sheer amount my hubby and I shoveled in our mouths.
Restraint?
Not with this stuff. Are we gluttons or perhaps Pigs as the name of the recipe mentions? Well, with this stuff hanging around, yeah, we absolutely were. Diabetic comma? It was close, but we just barely managed to avoid it! Dang, this is GOOD stuff.
What differentiates this recipe from your run of the mill peanut brittle is that it’s tender and crunchy at the same time and has an airy, honeycomb interior. This is created by the addition and quick incorporation of baking soda. So the technique in this recipe is really important to follow.
A candy thermometer is an absolute must. At the end of the recipe, you have to work very quickly so make sure you prepare this during a time when you can give it your undivided attention.
I suggest you read through the recipe in its entirety a few time.
This incredibly delicious peanut brittle is going into my must make for Christmas repertoire.
Georgia Pig Peanut Brittle
Ingredients
- Peanut Oil
- 1 Pound or 3 1/2 Cups Salted Peanut
- 3 Cups Sugar
- 1 Cup Light Corn Syrup
- 1/2 Cup Water
- 1 Tablespoon Plus Extra For Pan Butter
- 2 Tablespoons Baking Soda
Instructions
- Place a piece of heavy-duty aluminum foil (18 inches wide) about a yard long, shiny side up, on a work surface near the stove top. Spread a thin layer of vegetable oil over the foil, spreading it with a paper towel. Let is stand.
- With additional butter to that called for, butter the sides of a 5-6 quart saucepan and set aside.
- Adjust an oven rack to the middle and preheat oven to 200 degrees.
- Place the peanuts on a rimmed baking sheet in a single level and place in the oven to heat.
- Meanwhile, place the sugar, corn syrup, and water in the buttered saucepan. With a long handled wooden spoon stir over moderate-high heat until the sugar dissolves and the mixture comes to a boil.
- Clip a sugar thermometer to the side of the pan and let boil over moderate heat without stirring until the thermometer reaches 275 degrees.
- Meanwhile, melt the butter in a small saucepan and set aside.
- When the candy thermometer registers 275 degrees, add the warmed peanut to sugar mixture and continue to cook, stirring frequently, until the thermometer reaches 300 degrees. (the mixture will caramelize and darken as it cooks; but if it starts to smell burnt, lift the pan quickly from the heat and stir.)
- OKAY!! GAME ON!! Now work QUICKLY. Remove the pan from the heat. Stir in the butter and then the baking soda (this is the SECRET of the recipe) and stir very briskly for only 2-3 seconds until the mixture becomes foamy, pale in color, and rise to the top of the pan. Do NOT wait or the foam will settle down and you will lose the honeycomb part of this brittle. Quickly pour the foamy mixture onto the oiled aluminum foil. Do NOT smooth over the top or spread or you will deflate the brittle.
- Let stand for about 30 minutes or until cool and crisp. Then, with a thin, wide metal spatula, turn the brittle upside down and dry the bottom with a paper towel. (I did this, but personally, probably will skip this next time, where it is fairly humid and frankly didn't notice any moisture on the bottom.)
- Break brittle into pieces and store in an airtight container.
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More Christmas Treats!
- White Chocolate Caramel Fudge– This recipe makes a yummy and unique fudge that marry two of everybody’s favorite flavors.
- Easy Peanut Butter Fudge Recipe – This smooth texture fudge is infused with delicious goodness for a peanut liver!
- Crunchers – Layers of candy and cookie, a combination of perfection!
- Christmas Crack – Makes A Buttery Toffee With A Light, Crispy Crust, Coated In Rich Chocolate And Toasted Pecans! Maybe The BEST Treat Ever!
- Gingerbread Mickey Cookies – Looking for a fun, unique holiday treat? These Gingerbread Mickey Cookies will be the darling of your dessert table with their instantly recognizable shape and delicious chocolate shell.
- Pretzel Snowmen – These crispy, chocolaty Pretzel Snowmen come together with just a touch of frosting and a little imagination.
Source: Maida Heatter’s Best Dessert Book Ever
I’ve made this twice with good results. I prefer about 2 1/2 cups of nuts. It makes it easier to stir in the pan. I also heat the nuts in my microwave
Hi Wade! Great suggestions. I will try it with your changes next time I make this 🙂
I have a question about the amt of peanut oil to use and when. I went ahead anyway but and it is good but I think it could be better.
Hi, Sherry. I use peanut oil just to coat the foil in step 1. So the peanut brittle won’t stick.
We have a convenient store here that sells jalapeño brittle and it is SO addictive! I’ve been wanting to try to make some at home, so I stepped out on a limb when I found this recipe. I was specifically looking for a light, airy brittle. I quartered a large jalapeño and bruised the ribs a little (don’t gut it), and put in at the beginning letting it boil until about it reached about 285-290 degrees, then I took it out and proceeded as per instructions. I did add a tsp of vanilla when I added the butter (I used 2 TBS in the brittle). This was incredibly amazing. I reserved the candied jalapeños in case someone wanted to eat them, but not me! Too much heat for me.
Hey, Carolyn! That sounds incredible. I really need to try it your way!
Yum! That’s so perfect, Carolyn!
So am I understanding that you use regular salted peanuts instead of raw? Just making sure I have never seen anything but raw?♀️
Hi Sheri! I have used both <3
Soo gooood!!! As per directions the brittle could not have been better! Was looking for light, honeycombed, tasty brittle and it was ALL of that and more?
Thank you, Nancy! Happy to hear you like it! 😀
I just made this and it is real, real delish. I can not say that the center of mine is like a honeycomb but close. I happen to purchase raw peanuts and then fry then in oil. It really makes extra delish brittle. I used 3 cups and it was more than ample. Thank you !!!!
Betsy, I’m so happy you liked the Peanut Brittle!! <3
All that I made is gone….vanished in that old Tupperware container. I just fried more peanuts today and plan to make more. I have a few friends I would love to send a box of this ….it is addictive. My second batch had a very honeycomb center just as I wanted. I discovered you really, really to get it out of the pot and onto the cookie sheet quickly and then do not touch…not at all. I put two large , buttered cookie sheets together and then poured over them.
Great idea, Betsy!
Maida Heatter has another peanut brittle recipe I’ve been using for years (I have 3 of her 7 cookbooks and tlshe is my hero). Now I have to compare. I mean the one I’ve been using is incredibly addictive! Can’t wait to try this 🙂
Hi Amy I’d love to hear how they compare after you try this one.
I LOVED your recipe. Tonight is the first time I have ever made Peanut Brittle. Well I had all the ingredients besides peanuts so I substituted with pecans and it turned out WONDERFUL!!
can you use pecans
I’m sure you can and it would be delish!!!
I made it this past weekend and it was amazing! I used pecans so I added 1/4 teaspoon of salt and 1/2 teaspoon of vanilla. The best brittle ever! Thank you Maida 😉
I ? Maida Heatter!
I would love snacking on this! Looks so delicious.
Leave it to Maida…looks like the perfect peanut brittle! Beautiful job~