Peanut Brittle
User Reviews
5
Peanut Brittle
Description
Peanut Brittle blends granulated sugar, light corn syrup, and water cooked to a high temperature with salt, then introduces lightly salted, dry roasted peanuts. Butter, pure vanilla extract, and baking soda are added at the finish to give the brittle its signature texture and flavor. Cooking the sugar mixture slowly over medium heat prevents burning and promotes even caramelization. The baking soda reacts to create tiny bubbles, resulting in a light, crisp candy.
The finished brittle cools in a buttered pan to form a thin, crunchy sheet studded with peanuts. Its texture comes from the combination of caramelized sugar and the air produced by baking soda. This candy is sweet with a toasty peanut flavor and slight buttery notes.
Peanut Brittle is handy for gifting or snacking and can be broken into pieces once cooled. It stores well in an airtight container separated by wax or parchment paper to prevent sticking.
For best results, use a candy thermometer to monitor temperature accurately and avoid crystallization by gently wiping the pan sides during cooking.
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 1 cup peanut lightly salted, dry roasted
- 2 Tablespoons butter cubed (softened preferred) plus additional for greasing pan, unsalted
- 1 ½ teaspoons vanilla extract pure
- ½ teaspoon baking soda
Instructions
- Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).
- Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.
- Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don't rush the process by turning up your heat or you will ruin your brittle.
- Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).
- Add peanuts and stir continuously until mixture reaches 305°F (151°C)
- Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.
- Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).
- Allow to cool for at least an hour before breaking into pieces and enjoying.
Notes
- Prepare all add-ins (butter, peanuts, vanilla, baking soda) before the sugar mixture reaches temperature as the next steps move quickly.
- Store the brittle in an airtight container at room temperature for up to 2 months, separating pieces with wax or parchment paper to avoid sticking.
- Use a damp pastry brush to clean sugar crystals off the pot sides during cooking to prevent crystallization.
Nutrition Information
Show DetailsNutrition Facts
Serving: 25pieces
Amount Per Serving
Calories 94 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 94kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 2mg | 1% |
| Sodium | 90mg | 4% |
| Potassium | 40mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 28IU | 1% |
| Calcium | 5mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
