This video is unavailable because we were unable to load a message from our sponsors.
If you are using ad-blocking software, please disable it and reload the page.
PlayingHeather Bertinelli’s Peanut Brittle
Heather Bertinelli’s Peanut Brittle
Rachael's Secret Ingredient to Add Flavor to Nut-Free Pesto
When to Use Black Pepper vs White Pepper, According to Rach
Former Pittsburgh Steelers Coach Bill Cowher on Ben Roethlisberg…
Deals From MorningSave: Wrinkle-Fighting Device, Luxe Sheet Mask…
How to Make Veal or Chicken Marsala Melts | Rachael Ray
Healthy Snack Ideas That Are Made In Minutes + Keep You Full for…
How to Make Healthy Turkey Chili | Dr. Ian Smith
Therapy Golden Retriever Has the CUTEST "Taste Testing" Skill & …
How to Make Beef Steaks with Za'atar Dressing, Roasted Tomatoes …
How to Make Chile Rellenos | Rachael Ray
How to Make a Jalapeño Pickle Roll Dog | Chef Justin Sutherland
How to Make Crispy Fish Tacos with Sriracha Mayo and Spicy Coles…
Michael Strahan Reveals What He Was Thinking During His Journey …
How to Make Instant Pot Buffalo Chicken Chili | Jeffrey Eisner
How to Make Hot Turkey Sandwiches with Sausage and Cornbread Stu…
How to Make Capon's Tailgating Meatball Hero Bar | Chef Josh Ca…
How to Make a Chocolate Chip Cookie Cake | The Hutch Oven's Emil…
How to Make Former NY Giant Rashad Jennings' Sliders With Bacon,…
How to Make an Elvis Banana Bread Sandwich | The Potash Twins
Cooking spray, for greasing the pans
2 cups sugar
1 cup light corn syrup
1 cup water
2 teaspoons vanilla extract
2 cups raw blanched peanuts
1 tablespoon unsalted butter
1 1/2 teaspoons baking soda
Pinch of salt
1 teaspoon light honey, such as acacia
Serves: 2 1/2 pounds
Line a baking sheet with foil and coat with cooking spray. Set aside.
In a large, high-sided pot, stir together the sugar, corn syrup, water and vanilla just to combine. Bring up to a bubble over high heat and cook, without stirring, until the syrup reaches 240° F. Add the peanuts and cook, stirring constantly, until the syrup reaches 300º F. Add the butter and baking soda, and stir to combine. The mixture will bubble up and be hot, so stir carefully. Continue stirring until it foams up and is golden brown, about 10 seconds. Stir in the salt and honey.
Carefully pour the mixture onto the prepared baking sheet and let it sit at room temperature until cooled and hardened, about 1 hour.
Break into smaller pieces and store at room temperature in an air-tight container for up to 1 week.
Get Our Best Recipes, Life Hacks, DIY Ideas & More… Delivered Right to Your Inbox
By signing up, I agree to the Terms & to receive emails from the “Rachael Ray” show