Peanut Brittle
User Reviews
5
Peanut Brittle
Description
To make Peanut Brittle, sugar, corn syrup, and water are mixed and cooked over medium heat until boiling gently. A candy thermometer ensures the mixture reaches the 'hard crack' stage at 300°F (149°C), where it will harden upon cooling. Peanuts are stirred in midway during this temperature rise, allowing them to roast slightly in the hot sugar. Once the target temperature is reached, the heat is removed and a blend of butter, baking soda, and vanilla is quickly stirred in. The baking soda causes the mixture to foam slightly and alters the final texture for a more porous, crunchy bite.
The hot brittle is poured onto a parchment-lined sheet pan and spread quickly into an even layer to cool and harden. After at least 30 minutes, it solidifies and can be broken into shards for serving. The finished brittle has a glossy caramelized coating over the nuts, yielding a combination of sweet, salty, and nutty flavors with a satisfying crispness.
This candy can be prepared days or weeks ahead and stored at room temperature in airtight containers to maintain crunch. Avoid refrigeration to prevent softening due to moisture. The recipe suggests freezing is possible, extending freshness up to three months when properly sealed.
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups peanut salted, roasted
- 2 tablespoons butter
- 1 1/2 teaspoons soda
- 1 1/2 teaspoons vanilla
Instructions
- Line a sheet pan with parchment paper. Set aside.
- Measure out peanuts, butter, baking soda and vanilla and have them ready.
- Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.
- Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally until temperature reaches 250°F (121°C).
- Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
- Remove mixture from heat and immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
- Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
- Allow to cool completely (at least 30 minute) before breaking apart and eating.
- Store the completely cooled peanut brittle in an airtight container.
Notes
- Peanut brittle can be made in advance and stored at room temperature in an airtight container for 6 to 8 weeks without losing crunch.
- Refrigeration is not recommended as moisture will soften the candy.
- Freezing peanut brittle is an option for longer storage, up to 3 months, if wrapped airtight after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50Serving
Amount Per Serving
Calories 88 kcal
% Daily Value*
| Calories | 88kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 34mg | 1% |
| Potassium | 45mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 14IU | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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