Peanut Brittle Recipe
User Reviews
4.7
Peanut Brittle Recipe
Description
The Peanut Brittle Recipe involves boiling a combination of granulated sugar, water, light corn syrup, and kosher salt until the syrup reaches a deep golden stage, signaling caramelization. Butter, baking soda, and salted dry-roasted peanuts are then quickly stirred in, causing the mixture to foam due to the baking soda. This reaction creates bubbles, contributing to the brittle's characteristic texture and lightness.
The mixture is immediately poured onto a greased silicone mat or non-stick parchment and spread thin with a greased spatula for even thickness. After cooling for about 15 minutes, the brittle hardens and is broken into pieces for serving. The combination of caramel sweetness and peanut saltiness yields a balanced, crunchy candy.
Ensuring all tools contacting the hot caramel are well greased prevents sticking, allowing smooth spreading. Preparation of ingredients in advance is crucial because the caramel must be handled quickly at the peak of readiness. This recipe makes approximately 1½ pounds of brittle, which stores well at room temperature for up to three weeks.
Ingredients
- 2 cups granulated sugar
- 1 cup water
- ½ cup light corn syrup
- ½ teaspoon kosher salt
- 2 tablespoons butter unsalted
- ½ teaspoon baking soda
- 3 cups peanuts salted, dry-roasted
Instructions
- 1. Line a rimmed baking sheet with a silicone baking mat or parchment paper that has been coated with non-stick cooking spray; set aside.
- 2. In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.
- 3. Transfer to the prepared baking sheet and quickly spread with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Notes
- Grease parchment or silicone mats and your spreading spatula well to prevent sticking and allow quick spreading of the hot brittle.
- Measure peanuts, butter, and baking soda ahead since they are added quickly once caramel is ready.
- Work swiftly when pouring and spreading the mixture to achieve a thin, even brittle.
- Salted, unsalted, roasted, dry-roasted, or raw peanuts can be used without issue as they won't burn during mixing.
- This recipe yields about 1½ pounds of brittle that keeps up to three weeks at room temperature in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 203mg | 8% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 30IU | 1% |
| Calcium | 11mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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