Peanut Brittle
User Reviews
5
Peanut Brittle
Description
Peanut Brittle is crafted by heating sugar, corn syrup, salt, and water until the sugar dissolves and the mixture boils. Butter is added for richness, and the syrup is cooked to 280°F before stirring in dry roasted peanuts. The cooking continues until the temperature reaches 305°F, which ensures the brittle will harden correctly. Baking soda is stirred in last, creating tiny bubbles that aerate the candy and give it a delicate crunch.
The brittle is poured onto a parchment-lined sheet pan and spread thin to cool, setting into a hard, crisp texture. The result is a glossy, golden candy embedded with peanuts.
Peanut brittle can be broken into bite-sized pieces for snacking or used as a topping for desserts. Its shelf life makes it suitable for storing at room temperature in airtight containers.
Using a candy thermometer is essential to achieve the correct sugar temperature to avoid undercooked sticky brittle or burnt candy. A pot with tall sides is recommended to prevent spillover during boiling. Ensure the sheet pan has edges to hold the candy after baking soda addition.
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 cup butter cut into slices
- 2 1/4 cups peanuts unsalted, dry roasted
- 1 teaspoon baking soda
Instructions
- Line a sheet pan with parchment paper or a nonstick baking mat.
- Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.
- Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
- Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
- Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F.
- Remove the pot from the heat and stir in the baking soda.
- Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
- Cool, then break into pieces and serve.
Notes
- A candy thermometer is necessary to monitor sugar temperature accurately for successful brittle.
- Use a large, deep pot since the sugar mixture expands notably after adding baking soda.
- Ensure your sheet pan has raised edges to prevent spillover of the hot brittle mixture.
- Carefully watch temperature to avoid burning or sticky texture — 305°F is the target for hard crack stage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 242mg | 10% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 235IU | 5% |
| Calcium | 12mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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