Peanut Brittle (without corn syrup)
User Reviews
5
Peanut Brittle (without corn syrup)
Description
Peanut Brittle (without corn syrup) starts by dissolving granulated sugar in water over low heat, then adding butter and vanilla to enrich the caramel. The mixture is cooked carefully to a light caramel color, indicating the right stage before peanuts are incorporated. The peanuts provide a roasted, salty contrast to the sweet brittle base.
The cooking method emphasizes gentle simmering and continuous stirring to achieve the correct caramel consistency, with visual cues like a clear line upon stirring or a light color change. Once poured into a foil-lined and lightly oiled pan, the brittle sets as it cools to form a crisp candy.
The brittle can be rustic in appearance and may be prone to breaking into uneven pieces. Dish size affects thickness; a smaller dish produces thicker brittle that can be tougher, while a larger dish may yield brittle too thin to bite easily.
Ingredients
- 300 grams granulated sugar
- 120 millilitre water
- 15 grams butter
- 1 teaspoon vanilla extract
- 300 grams peanuts roasted salted
Instructions
- Cover a baking dish/baking tin completely with foil.
- Apply a thin layer of oil to the foil using cooking spray or by rubbing a small amount of oil over the surface and sides with a piece of kitchen paper.
- Place the sugar and water in a large saucepan and stir over medium-low heat until the sugar dissolves completely. Don’t allow the mixture to boil too rapidly, keep it at a gentle simmer.Tip: To check if the sugar has melted, dip the back of a spoon into the liquid. If you no longer see sugar grains, the sugar has fully dissolved.
- Once the sugar has dissolved, add the butter and the vanilla extract.
- Stir the mixture continuously over medium-low heat until it thickens and turns light caramel in colour, usually about 10-15 minutes, depending on your saucepan size.You can also test the consistency: Run a spatula or wooden spoon through the mixture. If it leaves a clear, thick line that takes a brief moment to disappear, it’s ready.For precision, you can use a candy thermometer to check the temperature, which should be between 150-160°C (300-310°F) for the hard-crack stage.
- Once the caramel is ready, remove the pan from the heat and QUICKLY stir in the peanuts. Immediately transfer the mixture to the prepared foil-lined dish.
- Use the back of a metal spoon to smooth it out and press it down into the corners.Important: Work quickly - stir, pour and smooth the mixture right away. The brittle will harden fast, so don't delay.
- Leave the peanut brittle to cool for at least 15 minutes. Remove the slab of brittle from the dish and onto a chopping board. Slice or break into pieces.
Notes
- Use a baking dish no larger than 28cm x 18cm (11" x 7") for optimum brittle thickness around 1cm.
- If brittle breaks irregularly when cutting, embrace a rustic appearance rather than striving for perfect slices.
- Careful heat control is essential to avoid burning the sugar; cook over medium-low heat and stir continuously.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15pieces
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 2mg | 1% |
| Sodium | 94mg | 4% |
| Potassium | 156mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 25IU | 1% |
| Calcium | 21mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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Hi, is there a reason why there is no mention of baking soda? And do you use salted or unsalted butter? Thank you