Peanut Brittle Recipe
User Reviews
5
Peanut Brittle Recipe
Description
This Peanut Brittle Recipe begins by heating sugar, corn syrup, water, and salt to dissolve and form a syrup cooked to specific temperatures. Butter is added to enrich the flavor and texture, and peanuts are incorporated before the mixture reaches the hard crack stage. Vanilla extract and baking soda are added last, reacting to create a light, porous texture in the finished candy.
The candy is quickly poured onto a greased, parchment-lined baking sheet and spread thin to cool and harden. The final product is a crisp brittle that breaks into shards with a balance of sweet caramelized sugar and toasted peanut flavor.
Control the saltiness by varying the amount of salt or using salted peanuts. The brittle can be sprinkled with flaky sea salt before setting for contrast. Use wooden and heat-safe utensils throughout and take care when handling hot sugar syrup.
Wear oven mitts to prevent burns while pouring and spreading the hot candy. Work rapidly once baking soda and vanilla are mixed in, as the candy sets quickly.
Ingredients
- 2 cups granulated sugar (400g)
- 1 cup light corn syrup (240mL)
- ½ cup water (120ml)
- ½ teaspoon salt
- ¾ cup butter cubed and softened to room temperature (170g)
- 2 cups peanuts 260g, dry roasted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Lightly grease a large baking sheet (13x18”) with butter. Line it with parchment paper and lightly butter the paper. Make sure all of your ingredients are measured out and ready to go before you start.
- In a medium, heavy-bottomed saucepan with tall sides (at least 4-quarts), stir gently to combine the sugar, corn syrup, water, and salt. Scrape the sides of the pot with a rubber spatula to clean any sugar off the sides. Clip a candy thermometer on the side of the pot (making sure that it doesn’t touch the bottom). Place the pan over medium heat.
- Bring the mixture to a boil, gently stirring occasionally until the sugar is fully dissolved, for 6 to 10 minutes, until it reaches 250°F.
- Immediately add the butter and stir constantly until it melts. Let the mixture return to a boil.
- Cook for another 12 to 15 minutes, or until the mixture reaches 280°F, then stir in the peanuts. Cook, stirring slowly but consistently, until the temperature reaches 305°F.
- Remove the pan from heat and immediately add the vanilla and baking soda. Stir well to combine. (The mixture will bubble up quite a bit, so don’t be alarmed.) Immediately pour the mixture onto the prepared baking sheet and quickly spread it out using a spatula. The brittle should completely cover the sheet pan and be thinner than the peanuts embedded in it.
- Allow the brittle to cool completely, about 45 minutes, before breaking into pieces.
Notes
- Adjust saltiness by omitting or including salt in the recipe; sprinkle flaky sea salt on top for extra salty flavor.
- After adding baking soda and vanilla, pour and spread the mixture quickly because it sets rapidly.
- Use wooden spoons for stirring and silicone spatulas for spreading, as these withstand the high temperatures better than metal utensils.
- Wear oven mitts to protect your hands from hot syrup splatters when transferring the candy mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24pieces
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 200mg | 8% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 177IU | 4% |
| Calcium | 11mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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