In a double boiler over hot water, place peanut butter to heat while preparing syrup. In a large saucepan combine sugar, corn syrup and 1/4 cups water. Cook over high heat to 275 degrees F on a candy thermometer. Lower heat to med, add butter, stirring until melted. Add peanuts, cook stirring for about 5 minutes until candy starts turning brown and reaches 300 degrees F on the candy thermometer.
Remove from heat, stir in baking soda that has been dissolved in the 2 teaspoons water. Add vanilla. Working quickly, fold in warm peanut butter, stirring gently. At once, pour candy mixture onto well greased marble slab or cookie sheet. Quickly spread as thin as possible. The secret of the candy is quick cooling. When cold, break into serving size portions.
Cindy COMMENT: I made this tonight and am disappointed in the outcome. The flavor itself is great but mine turned out more like a hard taffy than the soft, flaky peanut brittle that we know and love from the Davenport. It's my first attempt at using a candy thermometer and making candy for that matter... so I'm guessing I may have done something wrong in the process. Stirring too much? Too hot? Would be good if the recipe advised on what's necessary to make sure it stays soft. I'll try again...
Oct 25, 2010
Guest Foodie REVIEW:
I went in search of a soft peanut brittle recipe after a friend brought me some from the Davenport Hotel in Spokane. This was the perfect recipe! Everyone loves this candy whenever I make it!
The first time I made it, I used cashews instead of peanuts because I had those on hand and loved it so much that I have used them each time. The pieces of candy are also wonderful partially dipped in chocolate if you want to splurge on the calories.
One time I made it without any nuts at all and it comes out similar to the inside of a butterfinger. I chopped some pieces up and it made a wonderful topping for ice cream.
Thanks so much for sharing the recipe!!
Jan 13, 2008
I've been looking for a SOFT Peanut Brittle recipe and this one was great. I used Super Chunky peanutbutter as I didn't have Creamy, but I think the results were excellent. The peanut brittle nearly covered the whole surface of my 12x17' jelly roll pan, with the finished product being a nice thickness. The recipe mentioned the secret of the candy is quick cooling, so I put the pan in the freezer for 15 minutes. I will definitely make this soft peanut brittle again and again.
Dec 23, 2007
Guest Foodie REVIEW:
I get rave reviews any time I hand this out. Similar to Bruttles soft peanut brittle (if you are from the NW, you will know what I mean). I made this for my gift to the neighbors this year, thanks for sharing it.