This post has been compensated by Inmar Intelligence. All brands and retailers mentioned herein are not affiliated with this promotion. All opinions are mine alone. #WeCreateItForward
These past few weeks have been filled with lots of emotions for our family. On one hand we’ve been stressed about the finances for our family, our community and everyone else in the world. We’re also stressed to the max over the possibility of loved ones, friends, friends of friends and everyone in the world that didn’t deserve to have to endure this virus we’ve had to deal with.
But on the other hand, I’ve actually really been enjoying all this family time. I love not having to get the kids up so early in the morning and rush around from this activity to that activity. And it may be selfish of me, but I love having my kids here with me all day and not having to share them with their friends and teachers.
And what I really love is having my kids finish early with their assignments so we can do gardening class, diving class, jumping competitions on the trampoline or my favorite, home economics class!
This week we learned all about the chemistry of candy by making this delicious peanut brittle with pantry staples and some peanuts I picked up on the last grocery run. Explaining cooking temperatures and crack stages of different candies was really fun for my kids!
I know peanut brittle is usually just for the holidays, but I couldn’t resist! It’s one of our favorite candies and it makes us so happy! And we could really use a little more happiness right now.
Peanut Brittle uses things I bet you have in your pantry right now – sugar, corn syrup, vanilla, baking soda and peanuts. For best results, try to order some raw peanuts from the produce section of your supermarket. These peanuts are dry, but say raw on the package. And be sure to get the unsalted ones!
Don’t have peanuts? Just make pecan, walnut or cashew brittle. You can make any type of nut brittle you like. This recipe is super versatile!
Yield: 6 dozen
Heat oven to 200°. Grease with butter 2 15x10x1 inch sheet pans and place in warm oven. Also grease a large metal spatula that will be used to spread candy on cookie sheet.
Add 1 1/2 cups sugar, 1 cup water and 1 cup corn syrup in a medium saucepan and place on medium heat. Combine 1/2 teaspoons baking soda, 1 teaspoon water and 1 1/2 teaspoons vanilla in a small bowl and set aside.
Continue to cook sugar and corn syrup mixture over medium heat until candy thermometer reaches 240°. Then add peanuts and butter and continue to cook until mixture reaches 300°. At this point immediately remove from heat and add vanilla and baking soda mixture and stir well until bubbly.
Immediately pour half the mixture on one cookie sheet and the other half on the other cookie sheet. Spread with the buttered spatula and cool completely before breaking into pieces. Store in airtight container.