This famous Spokane candy is perfect for Christmas gifts, but it's also a crowd pleaser anytime of year.
Recipe by Krista Gilbert on December 21, 2020
Rating
4.9 stars ( reviews)
Ingredients
2 c creamy peanut butter
1 1/4 c sugar
1 3/4 c light corn syrup
1/4 c water
2 Tbsp butter
2 c peanuts…raw or roasted
1 tsp baking soda
1 tsp vanilla
Steps
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 cup of the water. Cook over high heat to 275 degrees on a candy thermometer.
Reduce the heat to medium and add butter, stirring until melted.
Add peanuts and cook stirring for about 5 minutes or until candy starts turning brown and reaches 285-300 (see note) degrees on the thermometer. Do not overheat. It will make the candy hard.
Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water.
Add vanilla and stir.
Working quickly, fold in the warmed peanut butter, while stirring gently.
Working quickly, pour candy mixture onto a well greased marble slab or a cookie sheet.
Spread as thinly as possible and cool quickly.
When cold …break into serving size pieces.
Reviews
Jennifer on 2022-09-03 (5 stars): Hi, Krista! Did you adjust the temperatures for this recipe since I last made it? My printed copy has the candy cooking to 300 degrees. Should I lower the temperature to 285 degrees as stated here or does it matter? It was perfect first and only time I made it! So grateful for this recipe!
Nid Moody on 2020-12-02 (5 stars): Made this today. VERY yummy!! I love this softer version! It was a little tricky getting the timing right, to create a thin spread! I used Adam’s natural peanut butter and salted dry roasted peanuts. Would love to hear which ingredients people love the most!
Thanks for sharing!
Barb on 2020-12-07 (5 stars): So yummy!!!
Vicki on 2020-12-09 (5 stars): I was late to the discovery of the Davenports wonderful soft peanut brittle....now it is a must have! I made your recipe with salted peanuts and it was easy and turned out wonderful! Thanks for sharing. I will be making this every year but I doubt it will make it far enough to give away! I hope I can tho!
jeff on 2020-12-14 (5 stars): I have never made any candy type item before and the process seemed a little nerve wracking at first. Mostly trying to get the mixture to temp. I was afraid I had ruined it, but it came out amazing, just like the real thing. I customized the next try with organic corn syrup, light brown sugar, 3 cups of peanuts ( those big ones in a can from Costco ) and 3 tbl of butter. It was a bit richer tasting and I definitely liked the extra peanuts.
LaRayne on 2020-12-20 (5 stars): I just have to say, this soft peanut brittle may be even better than the Davenport's Bruttles! I live in Spokane, and have bought Bruttles many times. I put a silicone mat on my largest baking sheet and put it in the freezer before I started, I used roasted, unsalted Spanish peanuts. I rubbed them between paper towels to remove most of the skins. Next time, I will stir the water/baking soda mixture again just before it goes in, because the soda had settled to the bottom of the dish. Make sure you use a sturdy spoon, because the mixture does become hard to stir.. It helped to have my husband handy to pour in the final ingredients while I kept stirring. You think it will take forever to get up to 285, then the temp moves up quickly at the end, so don't take your eyes off the thermometer! I put the finished brittle in the freezer to cool. It turned out perfect! It's not at all hard, and is flaky and the flavor is just like Bruttles! Thank you, Krista!
Emily Miller on 2021-12-09 (5 stars): Amazing!!!!!! I have made it 2 times. The first time I did it I did 1 cup crunchy and 1 cup creamy peanut butter. It was really good!!!!!! I did a double batch today and I don’t recommend it unless you have a helper.
Nancy on 2021-12-12 (4 stars): I love this end results, however I wish I had a second person to help when it was time to pour it and spread it. That pan was heavy! And hot! It is delicious, though
Nedra Gallagher on 2021-12-14 (5 stars): Hi Krista,
Here is my report. I ended up using just peanuts. (Trader Joe's roasted, 1/2 salted, 1/2 unsalted) with the crunchy peanut butter. Hubby protested the "mixed" nuts idea! I was able to follow directions quite consistently, and end product tasted great, although it did seem too crumbly. (Any ideas why?) I was worried about shipping the pieces and having them arrive as "dust!" Happily, the uneven "chunks" mailed without breaking, packed in a tin, and son--in-law confessed that he is reluctant to share his gift!! Thanks for sharing this recipe, and it just may become our December Birthday tradition!
Eddie Copeland on 2022-10-12 (5 stars): I made this once and it turned out excellent.
Am attempting my second batch today. I use pans with silpat sheets. Thank you for this wonderful recipe. 😍
Brian Porter on 2022-12-22 (5 stars): This recipe is excellent! It tastes just like the original made here in Spokane.
To make it 100% vegan I subbed out butter and added peanut oil (which I took straight from the Adam's PB jar).
Thank you for posting!
Nedra Gallagher on 2023-12-13 (5 stars): Hi Krista! Here's hoping you'll see this soon. I am preparing to make this soft peanut brittle yet again for my son-in-law (he LOVES it!) Last year I had a heck of a time getting it to break into single-serving size pieces. I would love to be able to "cut" it or snap it so that not so much gets wasted! Would it be possible to either cut or "score" the slab before it goes into the freezer to cool? Any other thoughts on this? Thanks for your help! And thanks for a recipe that has become a bit of a birthday ritual!
Rawline on 2023-12-24 (5 stars): I have made this for 40 years. My family loves it! You tricks and tips made all tge difference as I get older, harder to stir. I mixed the vanilla with the baking soda, new to me. Added butter, new to me; and peanut butter in a double broiler. All game changers...lol who knew.
Shelley Williams on 2023-12-27 (5 stars): I've made this many times and it's always great. Now I have one neighbor who gets a whole bath just for him.
Keith Doll on 2024-12-03 (5 stars): Wow, this is great! I followed the recipe to a T and it turned out wonderful. I put it in two containers, one for church and opened it to eat this morning, I have loved peanut brittle all my life but was afraid to eat it because of my inherited bad teeth. I made two recipes' for it, one for Christmas and one for year around. Thanks!
w
Lori SiJohn on 2024-12-11 (5 stars): Tastes delicious but....it is seeping and sticky on the bottom. What did I do wrong? I've read all the comments and found that one person had a stickiness problem which was due to not mixing enough. I have turned it upside down and blotted the brittle but it keeps seeping....help!
Sherry Welter on 2024-12-23 (5 stars): I made this last year and I got to tell you, I got rave reviews. Everyone loved it but one friend who is allergic to peanuts. Can't win them all, lol. I too had rubbed Spanish peanuts between 2 towels to get some of the skins off. Took some time, I will try the scoring idea bc I was wondering myself. My mom had always told me to never make double batches when it comes to candy bc it is temperamental and a science. I was wondering if you could just make a 1/2 batch. I'm making just a few plates of treats for loved ones and as much as I love peanut butter, I don't want to be tempted with a whole lot left. TIA and I appreciate you responding to all the comments. That's no easy feat. Your a super woman! Merry Christmas to you!
