Peanut Brittle
User Reviews
4.5
Peanut Brittle
Description
The recipe starts by preparing all ingredients and lining a baking sheet to cool the brittle later. Sugar, corn syrup, and water are heated together gently with stirring until reaching the soft ball stage at 240°F, then peanuts are added and cooking continues until 280°F. Butter is stirred in until the mixture reaches 300°F, the hard crack stage indicating it will harden properly.
Removing from heat, vanilla extract and baking soda are quickly mixed in; the baking soda reacts to create bubbles, adding an airy quality inside the brittle. The hot syrup is immediately poured onto the prepared baking sheet to cool and harden into a crisp sheet that breaks into shards.
Peanut brittle can be stored in an airtight container at room temperature for 6 to 8 weeks without refrigeration. Using parchment paper or a silicone mat prevents sticking better than waxed paper.
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 tablespoon butter unsalted
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 cups roasted salted peanut
Instructions
- For best results get everything ready before you start!
- Line a rimmed baking sheet with parchment paper or a silicone mat.
- Get a large, heavy saucepan and put the sugar, corn syrup and water inside it.
- Measure peanuts, butter, vanilla and baking soda so they are ready to add later.
- Put candy thermometer on the side of the saucepan, making sure it doesn't touch the bottom.
- Put the saucepan over medium heat and cook, stirring, until temperature reaches 240 degrees F on the thermometer. Don't be tempted to turn the heat up to make it go faster!
- Add the peanuts and stir constantly until temperature reaches 280 degrees F.
- Add butter and continue to stir constantly until temperature reaches 300 degrees F, which is the hard crack candy stage.
- Once the temperature reaches 300 F take the saucepan off the heat. Add the vanilla extract and baking soda, stirring constantly. The candy will foam up as the baking soda is added.
- The candy syrup is HOT. Be careful during the next step and use oven mitts in case it splashes as you pour. Pour the syrup onto the prepared baking sheet and spread as evenly as possible. Use a spatula or spread it by tilting the cookie sheet. The candy will cool fast, so work quickly.
- Let the peanut brittle cool completely, which will take about 30 minutes.
- Break into pieces, either large or small, depending on how your are packaging the peanut brittle.
Notes
- Store peanut brittle in an airtight container at room temperature to maintain crispness for up to 6-8 weeks.
- Do not refrigerate peanut brittle as it can cause moisture and stickiness.
- Use parchment paper or a silicone mat to line baking sheets rather than wax paper for easier removal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 221kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 3mg | 1% |
| Sodium | 184mg | 8% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 35IU | 1% |
| Calcium | 18mg | 2% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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