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.
Fans Also Made:
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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
Angela says
Looks perfect for our holiday gift baskets–will definitely add to the treat list.
Mari says
Oh my!! this looks super delicious!! I have to make some, SOON! Thanks 🙂
Andriany Qiu says
it's look yummy smh!
http://jialicious.blogspot.com/
Kitchen Belleicious says
it looks so great! Perfect sweet crunch just in time for the cooler weather! I love this version as mine is a little different. Looking forward to trying it out
Jay says
truly irresistable…awesome presentation..:) Tasty Appetite
parenting articles says
good stuff! two thumbs up for this!:D
Kalyan says
Just mouthwatering…looks so easy to prepare and delicious.
Linda A. Thompson says
This is my Mamaw's method for peanut brittle and the only way I've ever made it. Love it!
Reeni says
I love your description and especially the airy, tender middles! I can see how it would turn just about anyone into a pig hee hee. I'm putting this on my list for Xmas too!
bellini says
Peanut Brittle has always been my dad favourite!!!!!!!!!! We should try this recipe!!
Gina says
I would have to agree with you on how dangerous this would be to someone with me with little self control in the sweets department. I'm just might have to take my chances because this looks so good.
-Gina-
Debi@7Gates says
If the talk is that good, then I'll have to try it. I will save a Saturday for undivided attention like you said for this one.
Katie says
Not only does this look delicious, but I just love the name. What a fun treat!
Amish Stories says
These are pretty big in the south, as every gas station that i stopped i sold something like this. Richard
Jeanette says
Love the name of this brittle – so fun! Looks really good, but I'm afraid to make it…I might eat it all!
Barbara says
I'm so glad you made this, Kathleen. I am not much of a candy maker and I've always wanted to try this recipe! Peanut brittle was my dad's favorite.
Good job!
Sue/the view from great island says
Looks like a lot of fun, and great to have around for the holidays. I especially like that it's not the 'tooth cracking' kind of brittle. I can't wait to try it.
That Girl says
This post should come with warning lights and sirens!
Kathy says
This looks like such a sun recipe…I'll have to give it a try! Good choice!
Beverooni says
I have this recipe and got it from my grandmother. This is how she always made peanut brittle. It was years before I realized people made it any other way. You are absolutely right. This is by far the best peanut brittle in the world. Try it with hazelnuts too. Super!