Peanut Brittle
User Reviews
5
Peanut Brittle
Description
Peanut Brittle centers on a cooked sugar syrup made from granulated sugar, light corn syrup, and water, boiled until it reaches the hard crack stage of 310°F. Butter is stirred in to add richness, then baking soda and salt are added to create a light, porous texture. Roasted unsalted peanuts are folded into the hot mixture, which is then quickly spread on a prepared buttered baking sheet to cool and harden. Once cooled, the brittle is broken into pieces for serving. The recipe emphasizes timing and temperature control to ensure the brittle sets with a crisp texture and golden color without burning.
The preparation involves baking the pan to warm it before spreading the mixture, which helps it spread evenly. Stirring occasionally during boiling prevents scorching, and warming peanuts slightly before adding prevents clumping. This brittle offers a sweet caramelized flavor complemented by the roasted peanuts and a hint of salt.
Store the finished brittle in an airtight container at room temperature for about one month or freeze for longer storage. Handling the brittle while pliable allows shaping or pulling for better texture and appearance. This recipe highlights patience and attentiveness to achieve the classic crunchy texture associated with traditional peanut brittle.
Ingredients
- 2 cup (400g) granulated sugar
- 1/2 cup (120ml) light corn syrup
- 1/2 cup (120ml) water
- 1/2 cup (113g) unsalted butter cut into 8 pieces
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups peanuts unsalted roasted
Instructions
- Measure out all ingredients and have close by ready to add.
- Butter bottom and sides of a rimmed 18 by 13-inch baking sheet. Also butter the bottom of large spoon and set close by (you'll use this later for spreading brittle).
- Preheat oven to 200 degrees. Once preheated place baking sheet in oven, turn oven off and let baking sheet stay warm in oven. Remove baking sheet just barely before you are ready to use it to spread prepared brittle mixture over.
- In a 3-quart heavy bottom saucepan whisk together sugar, corn syrup, and water.
- Set over medium heat and bring to a boil, stirring occasionally.
- Once it reaches a boil carefully add butter and stir.
- Let boil, stirring occasionally, until it reaches 310 degrees on a candy thermometer (don't forget to get your baking sheet out of oven and ready near the end). The mixture should just have turned a light golden brown color.
- Immediately remove from heat once it reaches temperature (or just turn off heat if using a gas stove) and right away add baking soda, salt, and peanuts and give it about 5 quick stirs (it will foam and bubble up).
- Immediately pour onto warm baking sheet and spread mixture out using greased spoon, spread as evenly as possible before it starts to harden.
- Let cool completely at room temperature, about 30 minutes. Then break into pieces.
Notes
- Measure all ingredients before starting, as timing during cooking is critical to prevent burning or premature setting.
- Use unsalted roasted peanuts without added spices or oils to maintain pure flavor; if using salted peanuts, omit added salt in the recipe.
- Warm the baking sheet in the oven before spreading to help the brittle set evenly and prevent sticking.
- If peanuts are cold, warming them briefly in the microwave prevents the sugar syrup from clumping when added.
- Allow brittle to cool fully before breaking, or wear thick gloves to carefully pull and stretch it while warm for a better spread.
- Store brittle in an airtight container at room temperature for up to one month or freeze for up to three months.
User Reviews
Overall Rating
5
You'll Also Love
