Peanut Brittle With Helpful Tips

Homemade Peanut Brittle

While it’s true that peanut brittle can be very temperamental it’s also true that by following a straightforward method and helpful tips along the way you’ll realize it’s easier to make than you’ve likely heard. I made six batches today (12 cups of sugar and 6 sticks of butter later) taking notes and learning things along the way until I got it to taste just like I remember. It starts out with the most basic ingredients and finishes with a classic nostalgic treat that’s sure to tempt and satisfy those sweet tooth cravings. Just don’t overdue it (eating too much) like I always did as a kid. Sugar rush. But oh such a memorable, classic holiday treat I always looked forward to every Christmas! Whenever you make it of course just be careful, this is boiling hot sugar syrup. And do work quickly! Peanut brittle is known for how fast it likes to set (I’ve included tips below).

Peanut Brittle Recipe Ingredients

2 cup granulated sugar 1/2 cup corn syrup 1/2 cup water 1/2 cup unsalted butter, cut into 8 pieces 1/2 tsp baking soda 1/4 tsp salt 2 cups unsalted roasted peanuts

Scroll down for recipe with print option.

Tools Needed

Whisk and spoons – for stirring and spreading. Measuring cups or a kitchen scale – always measure for accuracy. Baking sheet – for spreading peanut brittle over. Candy thermometer – I highly recommend going this route rather than by the look of the syrup. Takes out the guess work. Heavy 3-quart saucepan – using a heavy bottom pan allows heat to be more evenly distributed which will result in an more evenly cooked brittle.

How to Make Peanut Brittle

How to Store

Once cooled and cracked, peanut brittle should be stored in an airtight container (it’s okay to stack). Store in a cool dry place. Keep at room temperature or freeze.

Shelf Life

It should keep well at room temperature for 1 month (or even a little longer). Freeze up to 3 months.

Variations

Again have ingredients ready to add no matter what options you add:

Try with another type of nut or use a blend (slivered almonds, chopped walnuts, pecans, macadamia nuts or hazelnuts). Add sweet spices such as cinnamon, nutmeg, or ginger. Make it spicy with 1/4 to 1/2 tsp cayenne pepper. Mix in a little splash of extract at the end (vanilla, rum, coconut).

Peanut Brittle Recipe Success Tips

Use peanuts that don’t have added ingredients. Peanuts/salt should be the only ingredient. No added spices (some have onion powder, paprika, etc) or oils. Only use 1/2 tsp baking soda. Some recipes use as much as 1 TBSP so don’t be tempted to add more, it leaves a bad aftertaste. 1/2 tsp is plenty to give it some lift. Be sure to have everything measured out and ready to add before you begin cooking, timing is critical in this recipe. Heat the baking sheet. This was a game changer for me. Using a warm baking sheet will allow you more time to spread out the brittle since an otherwise cool baking sheet will make it set faster. Cook low and slow for perfect caramelization. Don’t be tempted to cook over higher heat to speed up process. Stir boiling sugar mixture occasionally (a little more so at the end than the beginning) for even cooking and to prevent bottom or sides from scorching. It also allows lowers the temperature a little and allows more time to caramelize. If you live in a cold environment you may find it helpful to heat the peanuts in the microwave for 35 seconds. Do this about the point the brittle reaches 275 degrees (so they are ready to add). If you add them cold or cool the sugar mixture will clump right up. Work very quickly at the end. The mixture will harden fast. If you’re brittle didn’t spread very well, a helpful fix is to let it cool briefly just until it’s cool enough to handle with clean (thickish) rubber gloves. Then pull and stretch the brittle while it’s still pliable.