For my birthday, my in-laws gave me some peanut brittle from The Davenport, which is our city’s nicest hotel.

I am a big fan of the stuff, and after I ate the entire box (by myself) in two days, I deemed that not enough. I wanted more. More!

So, I went on a hunt for the perfect recipe and stumbled upon THIS one, which looked pretty darn close. So, I decided to give it a shot.

And OH. MY. It is every bit as good as the original from The Davenport. So, so good!

Again, here is the original recipe from Just a Pinch Recipes and below is what I did, though following it pretty closely.

*You will need a candy thermometer for this recipe, so make sure you have one before you start.

Ingredients:

2 cups creamy peanut butter (I used Adams PB)

1.5 cups sugar

1.5 cups light corn syrup

1/4 cup water plus 1 ts

2 TB butter

2 cups peanuts (I used mixed nuts we had on hand and picked out the peanuts and almonds)

1 ts baking soda

1 ts vanilla

Directions:

1. Grease a 9×13 pan well. I highly recommend measuring out ALL of your ingredients before you begin, as well as dissolving your baking soda in the 1 ts of water. Once you begin, it goes quickly.)

2. In a double boiler over hot water, place peanut butter to heat while preparing the syrup.

3. In a large saucepan combine sugar, corn syrup and 1/4 of the water. Cook over high heat to 275* using a candy thermometer. Be very careful to make sure it is exactly 275* or else it will either be too hard or too soft. Lower heat to medium and add in butter, stirring until melted.

4. Add peanuts (nuts) and cook while stirring for approximately 5 minutes until the candy starts to turn brown and reaches 300* on the candy thermometer.

5. Remove from heat and add in the baking soda that has been dissolved in 1 ts water. Then, add vanilla.  Working quickly, fold in the warmed peanut butter and stir gently.

6. Then, pour mixture into well greased pan and quickly spread evenly. Once cold, break into pieces and try and contain yourself from eating the entire pan.

Enjoy!!

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