Homemade Peanut Brittle Recipe
User Reviews
5
Homemade Peanut Brittle Recipe
Description
This Peanut Brittle recipe starts by boiling a mixture of granulated sugar, corn syrup, water, and salt until it reaches 280°F, the hard crack stage threshold. Butter and unsalted roasted peanuts are then added and cooked until the temperature rises to 300°F, intensifying the caramelization and flavor. Immediately after removing from heat, baking soda and pure vanilla extract are stirred in to introduce air bubbles, giving the brittle a slightly porous texture that breaks easily. The hot mixture is poured onto a prepared baking sheet and spread thin. When cooled and hardened, the brittle is broken into chunks for serving or storing.
The candy's texture is crisp and firm with a rich caramel and buttery taste balanced by the roasted peanuts. The baking soda addition helps prevent brittleness from becoming too dense.
Store peanut brittle in an airtight container at room temperature to maintain crispness, and consume within about a week for optimal freshness.
Ingredients
- 2 cups granulated sugar
- 1 cup corn syrup
- 1/2 cup water
- 1/2 teaspoon salt
- 1/2 cup butter cubed, salted
- 2 1/2 cups peanuts unsalted, roasted
- 1 Tablespoon vanilla extract pure
- 1 teaspoon baking soda
Instructions
- Line a baking sheet with parchment paper or a silpat mat, or butter it well.
- In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer.
- Add the butter and peanuts and continue to cook, stirring constantly another 7-10 minutes until the temperature reaches 300°F.
- When the candy reaches 300°F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine.
- Immediately pour the hot brittle mixture onto the prepared baking sheet, then tilt and jiggle the sheet to help it spread covering the entire pan from corner to corner.
- Let the peanut brittle set until completely hard, then use a mallet or back of a spoon to crack the brittle into chunks or bite-size pieces. Store in an airtight container for up to 1 week.
Notes
- If using salted peanuts, omit the added salt in the recipe to maintain balanced flavor.
- Ensure sugar syrup reaches correct temperatures using a candy thermometer for proper texture.
- Pour the mixture quickly and spread evenly to achieve thin, uniform brittle.
- Store in airtight container at room temperature to keep crisp for up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 619 kcal
% Daily Value*
| Calories | 619kcal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 1g | 2% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 2g | 100% |
| Cholesterol | 122mg | 41% |
| Sodium | 279mg | 12% |
| Potassium | 16mg | 0% |
| Sugar | 55g | 110% |
| Vitamin A | 1418IU | 28% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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