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I have seen many recipes for peanut brittle. Why the difference between raw & regular peanuts? Raw peanuts seem hard to find.
One of the comments reply stated that this recipe is not very crunchy. What can you do with the recipe to make it crunchy?
The 1 Tbsp of baking soda seems like a lot for this recipe, could it be 1 tsp instead??
The “crunchy” recipe that I have uses 1 and 1/2 c of sugar, 1/2 c of light corn syrup, and 1/2 stick of margarine (no water). It also uses only 1 teaspoon of baking soda. Maybe that’s the difference?
Hi, Patsy. We checked the original recipe and 1 tablespoon is correct. Enjoy!
I made it & Oh sooooo good it is. Such an easy recipe!
Omit the water and make it in the microwave.
I wonder if this recipe can be made with raw almonds.
Seriously much easier. Line a shallow pan with foil and spray with pam or similar. Spread one nut depth NOT HIGHER of raw peanuts. In a CAST IRON SKILLET and ONLY CAST IRON melt sugar. No water or cornnsyrup. You may sprinkle the raw nuts on the pan with salt. Stir dry sugar over the heat with a wooden spoon and continue stiring til it melts. You must take every precaution not to allow any of the melted sugar to pop onto you as it will tear your hide off.
Pourmthe entirely melted sugar over the nuts. When cool it is the best brittle you will ever have. Be careful to drizzle it thinly and have no lumps.
Yes, though the brittle will not be as 'crunchy'. I don't notice that aspect but my wife and many that have tried my almond and pecan brittle crunch have made that observation.