Name: How to Make Homemade Peanut Brittle
Ingredients: 3 cup sugar; 2 cup water; 3/4 cup light corn syrup; 3/4 cup dark corn syrup; 4 cup coarsely chopped, salted roasted peanuts; 2 tablespoon (1/4 stick) unsalted butter; 1 tablespoon baking soda; 1 teaspoon vanilla extract

How to Make Homemade Peanut Brittle

By: Jamie Garcia, Editor, RecipeLion.com

Learn How to Make Homemade Peanut Brittle just in time for the holidays! This easy peanut brittle recipe makes a great Christmas gift, and as a bonus, it's also a fun way to spend time with your kids or grandkids. Old fashioned recipes, like this peanut brittle, have stood the test of time and continue to win over the hearts of new generations. You may not know that the first peanut brittle was actually made by mistake (as is the case with many famous firsts), when what was supposed to be a chewy taffy, came out crunchy instead. The secret? Baking soda. "Wow" your friends with your knowledge of this sweet treat and proof of its deliciousness to boot. Wrap up a few bags and hand them out as gifts this holiday season -- it's a winner every time.

Yields3 1/2 pounds

Ingredients

3 cups sugar
2 cups water
3/4 cup light corn syrup
3/4 cup dark corn syrup
4 cups coarsely chopped, salted roasted peanuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

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Instructions

Make the best, old-fashioned-style peanut brittle for the Halloween or the winter holidays using the easy steps below.

Grease two large, heavy, baking sheets with butter.
In a large saucepan over medium heat, stir water, sugar, and both light and dark corn syrups together until sugar fully dissolves.
Increase heat to high and bring to a boil without stirring until candy thermometer registers 260 degrees F (about 40 minutes).
Reduce heat to medium-low, then mix in peanuts and butter and cook until thermometer registers 295 degrees F, stirring constantly (about 15 minutes).
Add in baking soda and vanilla and stir vigorously until mixture begins to foam.
Immediately pour brittle out onto prepared baking sheets, dividing evenly. Spread it out as thinly as possible, so it's easier to break up later when it cools. Let stand until cold and hard and break into smaller chunks.