Peanut Brittle
User Reviews
5
Peanut Brittle
Description
The process begins by blending granulated sugar and water in a heavy-bottomed pan and heating without stirring until the mixture boils. Butter is added once boiling, enriching the syrup as it caramelizes to a light amber color near 310°F, known as the hard crack stage. Peanuts mixed with salt and baking soda are then incorporated; the baking soda causes the sugar to foam slightly, creating a lighter brittle texture.
The hot mixture is quickly spread onto a parchment-lined, greased sheet pan and allowed to cool and harden. The result is a glossy, golden brittle studded generously with peanuts, providing a crunchy contrast between caramelized sugar and nutty flavor. The brittle breaks into shards for easy serving as a snack or dessert component.
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- 4 tablespoons butter unsalted
- 1 cup peanuts dry roasted, unsalted
- ½ teaspoon salt
- ¼ teaspoon baking soda
- cooking spray as needed
Instructions
- Measure out all ingredients and make sure they are close to your working area on the stove. You can combine the peanuts, salt and baking soda in one medium bowl for ease.
- Line a rimmed quarter sheet pan with parchment paper, then spray with nonstick cooking spray.
- In a wide, deep, heavy bottomed medium saucepan, combine sugar and water. Stir to moisten the sugar, then set over medium heat and bring to a boil. Do not stir the mixture, but instead swirl the pan as it cooks.
- When the sugar reaches a boil, add butter and carefully set a candy thermometer in the pot. Reduce heat to medium low, swirling the pan every once in a while, until the mixture reaches at least 310˚F, or a light caramel color, known as the hard crack stage. Remove the pan from the heat and add the peanut mixture. Carefully stir 4 to 5 times, or until the peanuts are incorporated. Take care during this step as the baking soda will cause the sugar mixture to bubble and expand.
- Working quickly, dump the mixture on the prepared pan, spreading with a rubber spatula into an even layer.
- Let sit for about 30 minutes to harden, and break into 2 inch pieces. Store in an airtight container for up to 1 week at room temperature or up to 1 month in the freezer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 206mg | 9% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 140IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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