Every year we try to learn a new candy recipe. This is our recipe for this year!
Ingredients
- 2 c sugar
- 1/2 c honey
- 1/2 c Water
- 2 Tbl unsalted butter
- 1 tsp baking soda
- 2 tsp vanilla extract
- 2 c lightly salted roasted peanuts
- 2 c slightly crushed pretzels
Servings:
Instructions
- Line a baking sheet with sides with parchment paper, and grease the top of the parchment paper.
- Combine sugar, honey and water in a large pot fitted with a candy thermometer.
- Stir to dissolve the sugar while slowly heating up.
- Over low heat, gradually until the temperature until it almost reaches 275˚F.
- Quickly, stir in peanuts and pretzels until well coated.
- Continue heating over medium until the mixture reaches 300˚F.
- Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine.
- The mixture will bubble up and set quickly.
- Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the spatula.
- Cool completely.
- Break into bite-sized pieces
- Keep the brittle stored in an airtight container for 1-2 months.
Recipe Notes
Recipe slightly adapted from the crowded kitchen
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