Peanut Brittle Recipe
User Reviews
5
Peanut Brittle Recipe
Description
The Peanut Brittle recipe begins by heating sugar, light corn syrup, salt, and water until the sugar dissolves and the mixture boils clearly. Adding peanuts at 250°F and continuing to cook to 300°F—the hard crack stage—ensures the candy will set properly with good snap. Butter and vanilla extract add richness and depth of flavor, while baking soda is stirred in at the end to aerate the brittle, giving it a lighter texture and characteristic porosity.
The cooked candy is poured onto a greased pan and cooled until hard and brittle. The high cooking temperature results in a sweet, caramelized flavor with crunchy, skinless peanuts dispersed throughout. The brittle's texture is firm enough to snap cleanly.
Using a candy thermometer or cold water test helps achieve the correct temperature for ideal texture. Storing the brittle in an airtight container at room temperature preserves freshness. Using a large pot is advised due to the mixture boiling up significantly during cooking.
Ingredients
- 1 cup sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 cup peanuts no skin
- 2 tablespoon butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Make sure all ingredients are ready and measured out before starting. Some steps require quick action, so this will help the process.
- Preheat the oven to 170°F.
- Grease a 10x15 jelly roll pan or cookie sheet with at least 1-inch tall sides. Set aside.
- In a large pot over medium heat, bring sugar, corn syrup, salt, and water to a boil. Stir until the sugar is dissolved. When the liquid looks clear, that indicates the sugar has dissolved.
- While the mixture is heating up, add the jelly roll pan to the preheated oven so it can warm up.
- Add a candy thermometer to the sugar mixture. When the temperature reads 250°F, stir in 1 cup of peanuts. Cook on medium-low heat at a steady boil until the temperature reaches the hard crack stage of 300°F (takes about 10-13 minutes).
- If you don't have a thermometer, drop a small amount of the candy mixture into a bowl of cold water, if it separates into hard and brittle threads, it's ready.
- Once the mixture reaches 300°F, this is the fast part. Remove from heat and immediately stir in butter, baking soda, and vanilla. (The brittle will lighten in color but will return to a golden beige when it cools.)
- Working quickly, pour back and forth onto the cookie sheet. Using oven mitts, move the pan around until the mixture spreads out. The recipe will not fill the whole pan, do not spread with a knife or spatula.
- After pouring/spreading, allow it to sit at room temperature for 10 minutes to cool. Then place in the refrigerator for another 20-30 minutes.
Notes
- Use a pot larger than you expect because the sugar mixture will boil up considerably.
- Store the peanut brittle in an airtight container at room temperature to maintain freshness for at least a week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30pieces
Amount Per Serving
Calories 77 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 77kcal | 4% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 67mg | 3% |
| Potassium | 37mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 23IU | 0% |
| Calcium | 6mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
