Super Easy Peanut Brittle

Have you ever tried making Peanut Brittle from scratch?
Did you get your candy thermometer out 
And literally watched it boil {because if you walked away, it would most definitely burn?}

Well, I like shortcuts!
{Like, the kind that no one can tell I cut any corners ... and assumes I slaved over a hot stove ALL day making fabulous candy!!}

I found this recipe in a Food Network Magazine.
Not only does it work -
but, it's quite delish!! 

Here's what you will need:
{Yes, it's only 3 ingredients!!}

1 cup Granulated Sugar
1/2 cup Creamy Peanut Butter
1/2 cup Butterscotch Chips

{I added a 1/2 cup Unsalted, Roasted Peanuts and a splash of Vanilla ... because I'm cRaZy like that!}  ;)

Line a baking sheet with a silicone mat or parchment paper. Place the granulated sugar in a small saucepan over medium-high heat, bring to a boil and cook, swirling the pan but not stirring, until it turns amber. Remove from the heat; stir in the vanilla, peanuts, peanut butter and butterscotch chips until smooth. Immediately pour the mixture onto the prepared baking sheet, smooth into a thin layer with a spatula and let cool. Break the brittle into pieces, place in a resealable plastic bag and crush with a rolling pin.

Can you believe how easy that is?! It's like a nutty version of the inside of a Butterfinger Candy Bar! Mmm ... absolutely fantabulous!  ;)

Easy-Peasy Peanut Brittle Uses:
Crumble over Chocolate Peanut Butter Cupcakes {like they did in the Food Network Mag}
Mix in Ice Cream
Cover in Chocolate and Give as a Gift
Mix in Chewy Chocolate Cookies
Decorate the outside of a Layer Cake
Use as a coating for Chocolate Cake Truffles/Pops
I'm sure you're creative juices are flowing now ... the uses are endless! 

Enjoy and Happy Baking ... or should I say Candy Making! 

Parties I Linked To:


Allison @ Alli 'n Son said...

Only 3 ingredients? Love it!

I'd love to have you share this recipe on my weekly linky, Sweet Tooth Friday. I hope to see you there! http://alli-n-son.com/2011/04/07/jelly-bean-cookies/