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Hi I’m Cat Cora. Seems like everybody has a special childhood memory of making peanut brittle. I know that I do, my mom and I have spent many holidays in the kitchen together making peanut brittle and I’m gonna show you how we did it.

I’m going to add in my sugar, add in my water and carol syrup. What you’re looking for here is you’re looking for a temperature of 305. It’s really important to put a thermometer into your mix. Candy has a hardening point and we wanna make sure we reach that and we know what our temperature is. While I’m stirring this the liquid is gonna become clear and the sugar will dissolve completely. Now the temperature has reached 305 I’m gonna remove the thermometer. We’ll take it right out of the pot and then I’m gonna add in my butter, really gently in there.

And then I’m going to stir that until it dissolves, the butter dissolves completely. Continuously stir that, it’s almost there.

Okay then I add my peanuts and then I’m gonna stir those and make sure that they’re completely dispersed throughout the sugar mixture really quickly.

In case you didn’t see the video in part 1 of this series… here it is again

This is part of a series of posts, you can read the rest of it by clicking on the links for the Table of Contents at the top of this post.

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