Being from Georgia the concept of peanut brittle was a big thing. Outside of Georgia, not so much. I don’t even think my husband from upstate New York had tried it, so it definitely is a southern thing! While I don’t ever make “candy” beside the sour citrus peels that are literally fruit peels,
I got a craving to explore this recipe as it’s a handful of ingredients, but like most candy recipes, a little temperamental. You have to heat it to the right temperature and stop the heating process before it burns. That being said, creating a microwavable version is somewhat dangerous! lol I tried this recipe a few times until I got the timing down right. Peanut brittle should ideally be a golden brown, but I’ve purchased brittle that was a few shades darker!
What’s fab about this recipe, is that for myself its nostalgic, you don’t have to whip out a pan or candy thermometer, it’s great for holidays, affordable, has aesthetic appeal, is great for a gift, is a modern spin on a classic concept, the salt takes the brittle over the top!
If you’re looking to enjoy something more indulgent or explore the world of candy making you have to try this vegan Dark Chocolate Salted Peanut Brittle!
Lightly oil a 13 x 9 inch flexible rimmed baking sheet.
Stir the sugar and corn syrup together in a 2-quart bowl.
Cook for 4 minutes on high.
Stir in the peanuts and cook for 2 more minutes on high.
Mix in the margarine and vanilla and cook for 1 more minutes on high. The brittle should be a golden color. (mine got a little darker, but still good)
Stir in the baking soda and quickly spread the mixture in a thin layer on the prepared sheet. Let cool completely.
Combine chocolate and coconut oil in the microwave for 1 minute, stirring after every 15 seconds until fully combined. Pour over top. Sprinkled with chopped peanuts and salt. Allow to set for 20 minutes.