Looking to try something new this year for the holidays!? Peanut brittle can seem a little daunting, but once you get the hang of the process, it’s pretty smooth sailing. We use this recipe, but add another 1/2 tsp of vanilla for more flavor. Here are some tips we’ve learned in the process to help you on your candy making adventure:
-
Get a real candy thermometer. We use this one and it’s saved our butts a few times. When making candy it’s SUPER important to keep a close eye on the temperature and you need it to be accurate!
-
Be sure to really coat your baking sheets with a good layer of butter- this will help keep the candy from sticking when you go to break it into pieces later!
-
Keep your pans warm in the oven after you’ve slathered them in said butter. This will keep the butter slick and the pan warm so it isn’t such a shock when you pour the molten candy over the top.
-
The recipe says to use two pans. Trust me- you want to use two pans. 🙂
-
When pouring the candy onto the prepared baking sheets, you want to be QUICK. I like to scoop it into one large pile (half the batch on each sheet) and then go back and smooth them out. The candy will start to stick to the pot almost immediately, so you want to get that deliciousness out and onto your butter pans!
-
Store brittle in a Ziploc bag!!! It doesn’t like moisture, so it keeps best if you zip it up in a bag. Ours will keep for weeks if we wanted it to, but it’s usually gone in a matter of days 😉
-
HAVE FUN!
