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Peanut Brittle
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Prep Time:
15 minutes
15 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
90 minutes
90 minutes
Homemade peanut brittle: Perfect for gifting or unexpected guests. Enjoy the festive tradition of breaking it apart!
Ingredients:
- 1 cup (200 g) white sugar
- 1/2 cup (150 g) light corn syrup
- 1/4 cup (57 g) unsalted butter
- 1/4 cup water
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 1/4 cups (175 g) unsalted dry roasted peanuts
Instructions:
- Prepare the baking sheet and ingredients: Coat a rimmed baking sheet with cooking oil and set on a heatproof trivet or oven mitts. Place peanuts in a medium-sized bowl, baking soda and salt in a small bowl, and vanilla in another small bowl.
- To melt the sugar, corn syrup, and butter, combine them in a medium saucepan along with water, ensuring it's at least 3 quarts in size. Optionally, attach a candy thermometer. Heat on high, stirring gently until the butter melts and the sugar dissolves. If any sugar crystals stick to the pan, brush them down with a wet pastry brush.
- Prepare the caramel: Once the sugar has dissolved, lower the heat to medium-high (or medium-low without a thermometer). Cook without stirring for 8 to 12 minutes (or longer if at a lower temperature) until it turns into the color of golden caramel (like an older penny), reaching about 340°F.
- Once the caramel reaches the perfect color/temperature, take it off the heat and remove the thermometer if you're using one. Gently mix in the vanilla, baking soda, and salt. Be cautious as the caramel will bubble and release steam.
- Add the peanuts to the mixture, then swiftly transfer it onto the baking sheet. Use a heatproof spatula to evenly spread the brittle across the pan.
- Allow the brittle to cool at room temperature for 1 hour. Then, break it into 2-inch pieces using your hands or a chef's knife. (I prefer using my hands for a more enjoyable and controlled break.)