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Crispy, energy-giving peanut brittle – a sweet, soul-satisfying snack for any time of day!
A classic American treat that's irresistibly crunchy, sweet, and salty. This homemade peanut brittle cracks beautifully and is loaded with roasted peanuts, making it a perfect holiday gift or anytime snack.
Serving size: 1 serving
Prepare your workstation. Lightly grease a large, rimmed baking sheet with butter or non-stick spray. Measure all your ingredients and place them near the stove. Candy making is time-sensitive, so having everything ready (mise en place) is crucial.
Crispy, energy-giving peanut brittle – a sweet, soul-satisfying snack for any time of day!
This american and southern dish is perfect for snack. With 247.34 calories and 3.4g of protein per serving, it's a low-calorie option for your meal plan.
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Begin the sugar syrup. In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light corn syrup, water, and salt. Stir over medium heat with a wooden spoon or heat-resistant spatula until the sugar has completely dissolved. Stop stirring once the mixture begins to boil.
Cook to soft-ball stage. Clip a candy thermometer to the side of the saucepan, ensuring the tip is submerged in the syrup but not touching the bottom. Allow the mixture to boil, without stirring, until the thermometer registers 240°F (115°C). This should take about 5-7 minutes.
Add peanuts and cook to hard-crack stage. Once the syrup reaches 240°F, carefully stir in the raw peanuts. Continue to cook, stirring frequently to prevent the peanuts and sugar from burning. The temperature will continue to rise. Cook until the thermometer reaches 300°F (150°C), the hard-crack stage. The syrup will be a beautiful light amber color. This stage can take 8-12 minutes.
Finish the brittle. This step must be done very quickly. Immediately remove the saucepan from the heat. Vigorously stir in the butter pieces until melted, followed by the baking soda and vanilla extract. The mixture will foam up significantly due to the baking soda reacting with the hot syrup. Stir just until combined.
Pour and spread. Instantly pour the hot, foamy mixture onto the prepared baking sheet. Use two forks or a greased spatula to quickly spread and stretch the brittle as thinly as possible. Be extremely careful as the mixture is incredibly hot.
Cool and break. Let the brittle cool completely at room temperature for at least 30-60 minutes, or until it is hard and fully set. Once cooled, lift the brittle from the baking sheet and break it into irregular, bite-sized pieces. Store in an airtight container at room temperature.
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