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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.
For 16 servings
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.
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.
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.
This american recipe takes 35 minutes to prepare and yields 16 servings. At 247.34 calories per serving with 3.4g of protein, it's a moderately challenging recipe perfect for dessert or snack.
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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.
Replace peanuts with 1.5 cups of other nuts like pecans, almonds, cashews, or a mix.
Add 1/4 to 1/2 teaspoon of cayenne pepper or a pinch of chili flakes along with the baking soda for a sweet and spicy kick.
After the brittle has cooled and been broken into pieces, dip half of each piece in melted dark or milk chocolate and let it set on parchment paper.
Use a combination of seeds like sesame, sunflower, and pumpkin seeds instead of or in addition to the peanuts.
Peanuts are a good source of monounsaturated and polyunsaturated fats, which are beneficial for heart health when consumed in moderation.
The peanuts in the brittle contribute a modest amount of plant-based protein, which is essential for muscle repair and overall body function.
The simple carbohydrates from sugar provide a rapid source of energy, making this a quick pick-me-up treat.
A 60g serving of this peanut brittle contains approximately 280-320 calories, primarily from sugar, corn syrup, and peanuts.
Peanut brittle is a candy and should be considered an indulgent treat. It is high in sugar and calories. However, the peanuts do provide some protein, healthy fats, and fiber.
Chewy brittle is almost always the result of undercooking the sugar syrup. It's crucial that the mixture reaches the 'hard-crack' stage of 300-310°F (150-154°C). High humidity can also contribute to a softer, stickier brittle.
Yes, but it requires experience. You can test for the hard-crack stage by dropping a small amount of syrup into a bowl of ice water. If it separates into hard, brittle threads that crack when bent, it's ready. The color should be a light amber.
Absolutely. Using roasted peanuts will give the brittle a deeper, nuttier flavor. If you use pre-roasted peanuts, add them later in the cooking process, around 280°F (138°C), to prevent them from burning.
Store the brittle in an airtight container at room temperature. To prevent pieces from sticking together, you can place layers of wax paper between them. It should stay fresh for up to two weeks.
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