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.
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
- 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
- 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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Source: Maida Heatter’s Best Dessert Book Ever