Today I am the lucky hostess of Sweet Melissa Sundays and I chose Sweet Melissa’s Peanut Brittle. I chose this because candy is something I don’t make much because I fear it. Candy needs to cook at the just the right temperature or it will burn or not have the right texture or something goes wrong. Plus hot sugar burns you! I wanted a challenge so I chose this.
I was watching light corn syrup and sugar cook very closely and before I knew it, it had started burning and it had yet to reach 348° like the recipe said. What do you do in that instance…besides start over?
I did get the sugar and corn syrup back out of the pantry and decided to observe the color change more closely as well as the temperature. After incorporating the butter, it took awhile for it to reabsorb. After breaking it apart, I took a bite not knowing what to expect. It tasted really good. I made half of the recipe, but will be giving you the full recipe below. Mr. G said I should have added an assortment of nuts. I’ll remember that for next time.
Sweet Melissa’s Peanut Brittle
From The Sweet Melissa Baking Book, pages 226-227
Makes about 2 pounds peanut brittle
1 1/2 tsp. baking soda, sifted
1/4 tsp. kosher salt
1 cup light corn syrup
2 cups sugar
1/2 lb. shelled roasted peanuts
1 tsp. pure vanilla extract
8 Tbsp. (1 stick) unsalted butter, at room temperature, cut into 1/2 inch pieces
Before you Start
Lightly butter a jelly-roll pan or rimmed cookie sheet.
1. In a small bowl, whisk together the baking soda and salt.
2. In a large saucepan over medium-high heat, stir together the corn syrup and sugar and bring to a boil. When it is boiling, cover for 3 minutes (this will melt any sugar crystals stuck on the sides of the pan, which will prevent crystallization).
3. Remove the cover and cook until it reaches 348°F on a candy thermometer.
4. Remove from the heat and stir in the peanuts. Stir in the baking soda mixture. (Be careful! The mixture will bubble up and is really hot.) When the mixture starts to settle, stir in the vanilla and butter briskly, until it disappears.
5. Pour the mixture into the prepared jelly-roll pan. Spread evenly with a buttered spatula. Let cool to room temperature.
6. When completely cool, crack the brittle into irregular chunks by banging the pan flat on the counter.
Do not refrigerate or freeze. The peanut brittle keeps in an airtight container at room temperature for up to 3 weeks.
Thank you to all the SMS bakers who made candy along with me this week!
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Thanks for hosting this week. My caramel burned, too. I think the temperature was too high. Your brittle looks beautiful, love the color!
Thanks for hosting, JoVonn. Your brittle came out pretty and the color is great too. What a great idea to use an assortment of nuts. That would work really well. My post will be up later today.
Sorry I didn’t make the brittle this week but chose to do a rewind instead. Your brittle looks beautiful and delicious! Glad you and Mr. G enjoyed it!
Thanks for hosting JoVonn! I’m sorry I didn’t bake along – we’re just not big fans of brittle so it would have gone to waste. Yours looks terrific, and kudos to you for taking on the challenge
I’m so glad I could bake along with you this week. It’s been a fun learning process- making candy. I’m glad your second batch turned out alright!
Ah, the dangers of candy making! I think we’ve all had to throw out burnt sugar before. So frustrating. I’m glad you enjoyed the recipe. Thanks for the pick!
Hey, I’ve given you a shoutout in my blog, an award. Check it out when you have a moment
Brittle looks gorgeous!
Hi JoVonn, thanks for hosting this week. It looks like your second batch turned out great! I think 348 degrees is too hot. I didn’t actually make the SM recipe, but made a different brittle and posted it.
Yours looks great! Mine was fine at 348º. But I did stand there watching it like a hawk! Thanks so much for hosting! I had lots of fun making, even if it is a little late. Oops!
I had fun making this brittle! Thanks for the challenge. My candy thermometer said that hard crack stage is at 305 degrees, well below the 348. Could be why my brittle is a bit chewy and why yours burned? I did make a few additions to the recipe, which could have resulted in the chewy texture. I quite like it though – sort of like a Nips candy.
Thanks for hosting JoVonn. I’m glad I was able to try this recipe even though it didn’t turn out for me. Mine also burned, but I didn’t have enough steam to give it another go. I would like to try this again though because I love the idea of homemade brittle. I remember my grandparents always buying a huge box of peanut brittle from See’s Candies around the holidays.
[...] selection, JoVonn! Please visit her blog for the recipe and check out what the other Sweet Melissa bakers made this [...]
Seriously, that’s my name.
My dad used to have ‘Peanut’ as a nickname…
I googled myself…
BYE