Welcome to The Daily Dish 3rd Annual Holiday Bake-Off!
If you love peanuts, you’re gonna LOVE today’s prize-winning recipe! Fabulously crunchy and free from guilt (at least partially), this is the best peanut brittle I’ve ever had.
Kelly S. writes: When I was a young girl we had a family friend who would deliver a huge tray of cookies with a bag of homemade peanut brittle in the middle. I couldn’t wait for that peanut brittle!! When I was out on my own I asked Jerry Jenkins for the recipe. He has since passed away but every year when people are asking me, “Where’s my peanut brittle?” I know that I have done him proud.
This salt-free version of Jerry’s original recipe is absolutely addictive. If you’ve never made peanut brittle before, you’ll need a candy thermometer, a couple jelly roll pans (or sided cookie sheets) and a 3-quart saucepan. Oh! And of course a SPOON, because you’ll be stir-stir-stirring your way to sweetness. Be sure to prep your ingredients before starting, because the process moves along quickly.
