Peanut Brittle Recipe
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5
8 reviews
Excellent
Peanut Brittle Recipe
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Peanut Brittle is a delicious, old-fashioned, buttery and crunchy candy made with simple ingredients and peanuts. This heirloom peanut brittle recipe has been handed down through the generations and is always a favorite!
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Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 1 pinch kosher salt
- 2 tablespoons butter
- 2 teaspoons baking soda
- 2 teaspoons vanilla extract
- 1 1/2 /2 cups cocktail peanuts
Instructions
- Prep. Lightly butter a rimmed baking sheet and set aside.
- Make the peanut brittle. Add sugar, corn syrup, water, and salt to a medium, heavy-bottomed saucepan. Stir to combine and then cook over medium heat about three minutes, do not stir. Continue to cook, stirring occasionally until mixture reaches 300º F on a candy thermometer. Immediately remove from heat and add butter, baking soda, vanilla and peanuts. Stir quickly to combine and then pour onto buttered baking sheet.
- Cool and serve. Spread with the back of a silicone spatula. Allow to cool completely, about 15 minutes. Break into pieces.
Equipments used:
Notes
- How to Store Peanut Brittle
- Do Not Refrigerate. It will make the candy soft and sticky and cause it to lose its crunchy texture due to the moisture it will absorb in the refrigerator.
- How to Freeze Peanut Brittle
- Moisture is the enemy of peanut brittle as it can make the candy chewy and sticky and not crunchy anymore.
- Tips!
- Yield: Makes 2 pounds.
- Once it has completely cooled, place peanut brittle in an airtight container and store it on the counter at room temperature in a cool, dark, and dry place for 6 to 8 weeks.
- Keeping it sealed in an airtight container helps to prevent it from absorbing moisture in the air and getting sticky. Don’t place it in a warm area of the kitchen, such as a cabinet near your stove.
- First, make sure it is completely cooled before packaging it for the freezer.
- Then make sure that the bags or containers you are using to place in the freezer are absolutely airtight. If bagging, make sure to press any air out of the bags before sealing.
- Once you place the cooled brittle in your freezer-safe, airtight container and freeze it, it should last for up to 3 months.
- Use a Candy Thermometer - they are inexpensive, and an important candy-making tool to ensure your ingredients have reached the correct temperature.
- Cold water test - If you do not have a candy thermometer and can't grab one before making it, you can test your peanut brittle using a cold water test. Drop a small amount of the sugary syrup into a small bowl or glass of very, very cold water. The syrup with solidify but will still easily separate into hard, brittle threads.
- Don't skip the baking soda -it's an important ingredient that matters to the texture of the candy.
- Keep it stored airtight to prevent it from becoming sticky.
Nutrition Information
Show Details
Calories
364kcal
(18%)
Carbohydrates
64g
(21%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
5g
(25%)
Trans Fat
1g
(50%)
Cholesterol
5mg
(2%)
Sodium
328mg
(14%)
Potassium
157mg
(3%)
Fiber
2g
(8%)
Sugar
60g
(120%)
Vitamin A
64IU
(1%)
Calcium
26mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 11Serving
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 64g | 21% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 5mg | 2% |
| Sodium | 328mg | 14% |
| Potassium | 157mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 60g | 120% |
| Vitamin A | 64IU | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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