Recently, relatively speaking, this peanut brittle recipe made the rounds on Facebook. I have never had any luck making peanut brittle, and Hex likes it, so since this one looks a little different, I will give it a try. I have a pound of peanuts on hand in the cabinet (well, 15.5 ounces). I am hoping I can get dinner on and clean the kitchen and supervise the boy who is working on math while working on it. Wish me luck!

So, everything is prepped. The buttered pans are in the oven that I heated to 200 to just take the chill out. In the past, cold pans have been an issue, chilling the syrup too soon. I did all this after starting the sugar because there is plenty of time waiting for it to come to temperature. Plenty of time.

This is my current candy thermometer. As you can see, it’s losing it’s numbers, but hey, it’s cheap. And I have used it for deep frying as well.
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The pot was a present from my mom. I <3 you mom.

Post adding peanuts:

Well, so far, so good. Not burned, not clumpy. After they cool, we’ll see how it is.

And success. Not only the best I have ever made, but a really good brittle. Hex is happy, which is good, because he deserves to be happy.
We agree, it needs to be more salty. So I will add probably 1/4 tsp of salt to that vanilla, water, soda blend at the end and try that out.
Certainly a keeper!

And if you have been scared of making candy, don’t be. People have been making candy long before we had all these tools to help. Just do it! 🙂 Even just to say you have.