Classic Peanut Brittle
According to Southern lore, peanut brittle originated by accident. Allegedly, a housewife was trying to make taffy, but added baking soda instead of cream of tartar. After realizing her innocent goof, she added some Georgia peanuts and was quite delighted by the outcome. In the league of iconic Southern candy—the likes of bourbon balls, divinity, and pralines—homemade peanut brittle is now as much a year-round favorite as a holiday delicacy.Sugar is one of the most finicky ingredients in brittle recipes, making a candy thermometer more than just a helpful recommendation. (No one likes burnt or sticky, bendy brittle.) When it comes to brittle, it’s important to keep on stirring until the deed is fully done and cooling on a baking sheet. This holiday season, if you’re not indulging in a festive slice of warm homemade pie or classic layer cake, this old-fashioned peanut brittle recipe will gladly handle that sugar hankering.
Peanut Brittle Variations
Pecan Brittle: Substitute 1 cup chopped pecans for peanuts.
Chocolate-Dipped Peanut Brittle: Prepare peanut brittle as directed. Melt 2 (2-ounce) chocolate bark coating squares; dip peanut brittle pieces into melted chocolate. Place on wax paper, and let harden.
Popcorn Peanut Brittle: Prepare brittle as directed. Stir in 1 cup popped popcorn before pouring into pan.