5.0 from 232 votes
Peanut Brittle (without corn syrup)
This recipe for peanut brittle couldn’t be simpler - no corn syrup, just five ingredients and ready to enjoy in under 30 minutes, including setting time. Plus, we’ve nailed the perfect peanut-to-caramel ratio, so it’s not that teeth-destroying, rock-hard candy when there’s too much caramel.
Cook Time
mins
Resting time:
15 mins
Total Time
30 mins
Servings: 15 pieces
Calories: 201 kcal
Course:
Dessert , Snacks
Cuisine:
American
Ingredients
- 300 grams (10.5oz) granulated sugar
- 120 millilitre (½ US cup)water
- 15 grams (1 tbsp) butter
- 1 teaspoon vanilla extract
- 300 grams (10.5oz) roasted salted peanuts
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.
Cup of Yum
Notes
- Full disclosure: Depending on the exact consistency of the brittle, you may find it hard to cut neat slices, it might break. If this happens, abandon perfect slices and just go for the rustic look!
- Use a dish no larger than 28cm x 18cm (11" x 7").
- This size will give a thickness of about 1cm. A smaller dish will produce thicker brittle which may become hard to bite into.
- A larger dish may result in brittle that’s too thin.
Nutrition Information
Calories
201kcal
(10%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Trans Fat
0.03g
Cholesterol
2mg
(1%)
Sodium
94mg
(4%)
Potassium
156mg
(4%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
25IU
(1%)
Calcium
21mg
(2%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 15pieces
Amount Per Serving
Calories 201
% 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.