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Candy Corn Peanut Brittle

September 8, 2015

Whether you love that sweet, chewy goodness or despise those colorful stripes, no one can deny that we’ve entered candy corn season! It’s interesting how so many people are on opposite sides of the candy corn love-hate spectrum. I would like to try to join these two confectionery factions with a snackable peace treaty. I give you: Candy Corn Peanut Brittle! While I used the traditional and humble peanut, it could easily become almond, pecan or cashew brittle. Now, I know that this excludes those with nut allergies. You can’t win ’em all.

I only have a little experience with candy making. Not all of it has been successful. But, this recipe comes together easily with or without a candy thermometer. (If you don’t have a candy thermometer, you can consult this guide to calculate your candy temperature.) If at first you don’t succeed, eat all the evidence and try again!

candycorn_peanutbrittle

Candy Corn Peanut Brittle

Ingredients:

  • 1-1/4 c. candy corn
  • 1/4 c. water
  • 1-1/4 c. salted peanuts (or any nut of your choice)
  • 1 tsp. baking soda
  • 1/2 tbsp. butter

Directions:

Grease a large baking sheet and the backs of two spoons and set aside. In a heavy-bottomed saucepan on medium heat, bring the candy corn and water to a boil. You may stir this occasionally to help dissolve the candy corn. When the mixture reaches 240°F, stir in the peanuts (or nut of your choice). Allow the mixture to come back to a boil, stirring occasionally to ensure that the nuts don’t stick to the bottom and scorch. When the mixture reaches the hard-cracked stage (about 305°F), stir in the butter and baking soda. It will bubble up and lighten quite a bit. Once combined, carefully pour the mixture onto the buttered baking sheet. Spread and pull the mixture with the backs of the spoons to even it out. The thinner you pull your brittle, the crispier it will be! Let it cool completely and break into pieces. Enjoy!

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