Peanut Brittle

 

I can't believe it's been exactly six years since I originally posted this recipe. We have made it almost every year since in fact I just made some today in preparation for Christmas. In honor of my "brittleversary" I'm bringing this fun recipe forward. The rest is from the original post enjoy!


One of Ryan's favorite holiday treats!  I made some last night so he could take it to work to share with his employees he also took some of these with him.  He says he doesn't miss the old version at all with this healthified version.  In fact he actually likes this one better.  He also says they were well received when he brought them into work this morning! 

MERRY CHRISTMAS!

 

Peanut Brittle

3 cups dry roasted (preferably unsalted) peanuts

2 cups dehydrated cane juice crystals or Sucanat

3/4 cup agave nectar (could use honey but I love the mild flavor of agave)

1/4 cup water

1/8 teaspoon sea salt

2 Tablespoons coconut oil with a drop of butter flavor

2 teaspoons vanilla extract

2 teaspoons baking soda

candy thermometer

2 oiled baking sheets (I used one cookie sheet size and one cake pan size this was about right)

In a large saucepan, combine Sucanat, Agave, salt and water. Cook over medium heat, stirring until sucanat dissolves. Bring to a boil, blend in coconut oil and vanilla. Stir nearly constantly until temperature is at 280 degrees, add peanuts. Stir constantly until 295-300 degrees is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto the baking sheets try to spread it out with a spoon as quickly as possible to get to desired thickness. Loosen from the pans as soon as possible and turn over. (They were pretty well set up and cool by the time I did this) Break hardened candy up and store in an airtight container or double Ziploc.

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