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I LOVE the holiday season of gifts, Christmas cookie exchanges, the Thanksgiving feast, and holiday baking. Now that Halloween is over, the fun of cooking treats can start. Woo hoo! I’m already dreaming of every type of cookie under the sun, amazing, melt-in-your-mouth fudge (we fight over it around here), Christmas breads, hot chocolate, anything and everything peppermint, and of course, quick and easy holiday peanut brittle.
My mind is always planning ahead and trying to decide what I can bring for the teachers at the kid’s school. This peanut brittle is so quick and easy to fix, and everyone will love it.
Grab one of your cookie sheets and butter it up. I use a cookie sheet that is approximately 13″ x 9″ sheet. (I’m asking for these pans for Christmas. My list keeps getting longer 🙂
Add the sugar, light corn syrup, and peanuts to the saucepan. You can stir it up a little, but it will be thick.
Once the peanut brittle goodness starts to boil, add your candy thermometer. Here’s the link to my thermometer. It can be used for candy and deep frying. Be sure to stir it often. As it gets closer to 275-degrees, keep an eye on it and keep stirring, or it will burn fast. I think I accidentally burned a couple of peanuts, and it still turned out delicious.
Once the temperature has reached 275-degrees, remove it from the stove and add the butter and baking soda. Stir it and pour the peanut brittle onto the cookie sheet.
When I poured it on the cookie sheet, it was puffy, I was in a bit of a panic, and thought for sure I had messed up the peanut brittle. But when it cools, it will be perfect. You will have a hard time saving it for gifts.
Enjoy! Check back for more quick and easy holiday recipes coming soon! Scroll down to print out the recipe.
- 1 cup sugar
- 1 cup light corn syrup
- 2 cups dry roasted peanuts
- 1 Tbsp. baking soda
- 1 Tbsp. butter
- Butter a 13" x 9" cookie sheet.
- In a medium saucepan, add the corn syrup, sugar, and peanuts. Bring to a boil while stirring constantly.
- Place a candy thermometer into the saucepan and continue boiling until the temperature reaches 275-degrees (do not let the candy thermometer touch the bottom of the pan or it will read incorrectly). Stir occasionally. Watch closely toward the end to keep from burning.
- Remove from the heat and add the butter and baking soda. Stir.
- Pour onto cookie sheet and spread out.
- Break into pieces.