The Davenport Soft Peanut Brittle Recipe
This famous Spokane candy is perfect for Christmas gifts, but it’s also a crowd pleaser anytime of year.
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
Instructions
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.
Notes
I have experimented heating the candy between 285-300 degrees. I like heating to 300 if it is immediately taken off the heat and cooled. It hardens quickly if you go over 300 even a little bit. Most people have had success with the brittle at any temp in between 285-300, but like I said, I prefer closer to 300 degrees.
Find it online: https://kristagilbert.com/davenport-soft-peanut-brittle-recipe/