SWEET+SOUR >> Homemade Peanut Brittle

'Sweet and Sour' is a special food series here at Bubby and Bean, written by my little sis Morgan.  You can read the story behind the series here.  Want to learn how to make some of her other amazing goodies?  Check out the recipes for her homemade cinnamon rolls and cajun grilled shrimp!   xo, melissa (P.S. Happy Birthday Maggo!)

Melissa’s and my grandmother turns 97 today!  Can you believe it?  We call her Maggo because when Melissa was little, she’d attempt to say “grandma," and the word “maggo” would come out instead. The name stuck!  Maggo has travelled and lived all over the world and been a part of things that I only wish I could experience.   She’s been an inspiration and an amazing role model, and I love that I get to spend time with her and hear the stories of her adventures around the world.

Last weekend, our family had a small party to celebrate Maggo’s birthday.  I’d been up to Chicago to visit a few weeks prior, and during a discussion with her about what kind of party she wanted, she firmly stated that she only had one rule: no gifts.  About 10 seconds later, she turned to me and said, "unless you want to make my peanut brittle." We all laughed , and I assured her that she would get her favorite treat – a batch of homemade peanut brittle.

So, in honor of Maggo, I would like to share the recipe and steps so you can make your own grandmother (or other loved ones!) a batch of these addicting, sweet and salty, golden hunks of peanutty goodness. This recipe makes quite a bit, but I assure you, it’ll go fast!   And for those who have been following the Sweet and Sour series and know about my husband Josh (aka the world’s pickiest eater), this is one of my recipes that he absolutely adores. Melissa does too. In fact, she’d finished the batch I brought up for her last weekend before I’d even left to go home.


TIP:  You can increase or decrease the amount of peanuts depending on your taste.  Unless you have a lot of experience with making candy, a candy thermometer is necessary.

Total time required: 1 hour

2 cups white sugar
1 cup Karo syrup (light corn syrup)
1 tsp salt
½ cup water
2 ½ cups peanuts
5 tablespoons butter
2 teaspoons baking soda

1. Grease two cookie sheets with butter. (I like to cover mine with foil as well).
2. Measure out baking soda and butter and set aside.
3. Put white sugar, corn syrup, salt, and water into a medium sized, heavy pot and turn on heat to medium high.
4. Stir mixture frequently until it comes to a boil and sugar dissolves.

5. Stir in peanuts.
6. Set candy thermometer in mixture and continue stirring frequently until temperature reaches 300 degrees Fahrenheit. (Once the temp reaches about 250 degrees, it starts rising faster so be ready.)

7. Immediately take pot off heat and add butter and baking soda while stirring frequently.
8. Pour right away onto greased cookie sheets.

9. Pull hot brittle apart using two forks or spoons.
10. Let it cool completely, then break apart into pieces.

This yummy candy also makes a wonderful (and very simple to make) holiday gift!  It’s become a tradition in our family that I make everyone batches of peanut brittle to put under the tree.   Just separate the candy into baggies, then place each baggie in a holiday tin, and finish with a pretty bow on the top.

I'll be back again soon with another edition of Sweet and Sour.  Be sure to let us know if you try this recipe!  And Happy 97th Birthday to the best grandma ever!