Peanut Brittle
Photo: Rachel Been
This classic treat is pretty straightforward to make—and so much better than anything you can buy in a store. We like this recipe because it produces a light, crispy brittle that’s satisfying to snack on and won’t pull out your expensive gold fillings. Note before you start that it helps to have an extra set of (steady) hands when making this: one pair to hold the pot and pour, the other to scrape the liquid candy onto the baking sheets. Of course, that means you have to deal with the extra mouth that will want to help you eat all that delicious brittle.
We recommend duct tape. Click here for more classic candy recipes
We recommend duct tape. Click here for more classic candy recipes
ingredients: Add all to shopping list
Cooking spray or vegetable oil, for greasing the baking sheets
3 cups granulated sugar
1 cup water
3/4 cup light corn syrup
3/4 cup dark corn syrup
3 1/2 cups raw peanuts
2 Tbsp unsalted butter
1 Tbsp baking soda
1 1/2 tsp pure vanilla extract
1 Tbsp fine sea salt
3 cups granulated sugar
1 cup water
3/4 cup light corn syrup
3/4 cup dark corn syrup
3 1/2 cups raw peanuts
2 Tbsp unsalted butter
1 Tbsp baking soda
1 1/2 tsp pure vanilla extract
1 Tbsp fine sea salt
At a glance:
Servings: Makes about 3 pounds or 16 servings
Active Time: 45 min
Total Time: 1 hr 10 min
Key Tags:
directions:
1. Generously coat the baking sheets with cooking spray and set them aside on a heatproof surface.
2. Combine the sugar, water, and corn syrups in a medium to large (4- to 6-quart) saucepan, and mix well with the heatproof spatula.
3. Bring the mixture to a boil over high heat, and insert the candy thermometer. Cook over high heat, uncovered and without stirring, until it reaches 260°F/125°C (hard ball stage), 20 to 25 minutes.
4. Gently add the peanuts and butter, being careful not to splash (serious ouch potential). Turn the heat down to medium and stir continuously until the mixture registers 300°–305°F/150°–152°C (hard crack stage), 8 to 10 minutes.
5. Remove the pan from the heat. Add the baking soda, vanilla, and salt. The mixture will bubble and increase in volume a little bit; don’t panic! Stir well to combine, taking care again not to splash the mixture, and then carefully pour it out, dividing it evenly between the prepared baking sheets. (This is where it’s a good idea to have a helper scrape the molten candy out of the pot while you hold it steady.)
6. Using the spatula, spread the mixture as thin as possible. Allow it to cool to room temperature and set up, about 25 minutes.
7. Break the brittle into bite-size pieces and store them immediately. Brittle will become very sticky if left in any kind of humid weather, so wrap this up ASAP! Store the brittle, layered with parchment or wax paper, in an airtight container at room temperature for up to 1 month.
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Reprinted from The Liddabit Sweets Candy Cookbook by Liz Gutman and Jen King. Copyright (c) 2012. Published by Workman Publishing Company. Available wherever books are sold.
