Break off a piece of this Peanut Brittle and submit to the crisp, crunch, and nutty taste of old-fashioned candy like grandma used to make.
I love Mars bars. I also love jelly babies. But there is a big problem with this: I don’t know how to make them, which means I am at the mercy of Big Candy (yes, that’s what I refer to them as). So I don’t know what goes into them and whenever I want one, I have to pay for it. I don’t like either of those things.
That’s why I’m all about making my own candy. It satisfies my sweet tooth, not to mention, my wallet. It also puts me in control over what goes into them, which makes me feel better about giving it to my family. When I make this peanut brittle, I feel like I’m taking part in a long-standing tradition, like I’ve been magically whisked away to the land of Little House on the Prairie (yes, I’m dating myself with that reference) where the family spent evenings around the fire making such treats. Of course, my family don’t lend a hand; they only show up once the brittle has cooled and is ready to eat but I appreciate it nonetheless!
Want to bring some wholesomeness to your desserts? Start with this peanut brittle!
Why Is My Peanut Brittle Not Brittle?
While this is a relatively simple recipe, it may prove challenging to make a brittle that is actually brittle. To avoid this tragedy, pay attention to the heat. The sugar should reach a certain temperature. If it doesn’t, you may end up with a chewy dessert on your hands (I mean, you could just call it peanut toffee and brag that you meant to make it that way; I’ll just leave that up to you and your culinary conscience.). To avoid this, use a candy thermometer to ensure it reaches that 250°F mark. And while getting it sufficiently hot is important, just as important is letting it cool. Don’t jump the gun and break into it before it’s ready. Last, humidity can affect your brittle by infusing it with moisture in the air. So if you live in a humid clime or you crave brittle in the middle of summer, you may want to be aware of the impact it could have on your dessert.
Ingredients
- 2 cups white sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups salted peanuts
- 2 tbsp butter
- 1 1/2 tsp baking soda
- 1 1/2 tsp vanilla extract
How to Make Homemade Peanut Brittle
Step 1: Line a sheet pan with parchment paper.
Step 2: Place the sugar and water in a medium pot and stir. Add the corn syrup. Let it come to a gentle boil, stirring occasionally.
Step 3: When it hits 250°F, add the peanuts and stir until it reaches 300°F.
Step 4: Remove the pot from the heat. Add the butter, baking soda, and vanilla, then stir. Watch as the mixture starts to foam and change consistency.
Step 5: Carefully and slowly pour the mixture onto the baking sheet. Set aside to cool until it’s set, about 45 minutes.
Step 6: Cut or break it apart. Enjoy!
FAQs & Tips
After cutting the brittle into small squares, store them in an airtight container. You will probably want to use parchment paper to keep them from sticking to each other. You can keep them at room temperature for up to 8 weeks. Don’t refrigerate your brittle or it might soften. You can, however, freeze it for up to 6 months. Just let it thaw completely overnight before biting into it.
Well, it contains peanuts, which are sorta healthy, but really, peanut brittle is high in sugar and sodium, which makes it a treat to be enjoyed only occasionally.
If the nutritional value (or lack of) bothers you, you can switch up the salted peanuts for unsalted peanuts. Obviously, this will impact the taste, so as long as you’re okay with that, you have my blessing to alter the recipe.
It saves your teeth is what it does! Specifically, it aerates (i.e., adds air bubbles) to the brittle, making it light and crispy and bitable without having the consistency of a brick.
Too much sugar, too much heat, and/or too little butter is the short answer. Be sure to follow the recipe and have that thermometer handy; for a dessert as finicky as brittle, you’ll definitely need it.
They’re related but not the same. Corn starch comes from corn; corn syrup comes from corn starch. Corn syrup helps sugary treats harden and keep their shape.
Peanut Brittle Variations
What I’ve made here is your basic brittle. But you can make a bespoke brittle that caters to your preferences. All it takes is a bit of imagination (and that candy thermometer!). First, you can experiment with different nuts: almonds, cashews, pecan, macadamia, pistachios. Replace the peanuts or add these suggestions for a nut cornucopia (corNUTopia?). Aside from nuts, you can use sesame seeds, shredded coconut, dark chocolate, or sea salt. I also like to add different spices like cinnamon, nutmeg, and/or cardamom to give the brittle a lovely warmth.
Homemade Peanut Brittle
Ingredients
- 2 cups white sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups salted peanuts
- 2 tbsp butter
- 1 1/2 tsp baking soda
- 1 1/2 tsp vanilla extract
Instructions
- Line a sheet pan with parchment paper.
- Place the sugar and water in a medium pot and stir. Add the corn syrup. Let it come to a gentle boil, stirring occasionally.
- When it hits 250°F, add the peanuts and stir until it reaches 300°F.
- Remove the pot from the heat. Add the butter, baking soda, and vanilla, then stir. Watch as the mixture starts to foam and change consistency.
- Carefully and slowly pour the mixture onto the baking sheet. Set aside to cool until it’s set, about 45 minutes.
- Cut or break it apart and enjoy!
Nutrition
