Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It’s perfect for packaging and giving away during the holidays.
We also love making Homemade Toffee, Slow Cooker Cinnamon Almonds, Microwave Caramels, and Reese’s Fudge. They make the perfect neighbor gifts!
Peanut Brittle Recipe
Hey there! Melanie here again from Garnish & Glaze and today I’m sharing one of my very favorite candies– Peanut Brittle. For as long as I can remember, my grandmother always had peanut brittle in a dish hanging around at her house. It wasn’t homemade but it was the best there was- See’s Candies. I could eat my weight in that stuff and the same is true for this homemade Peanut Brittle. Practically a fourth of this was gone by the end of the photo shoot.
I love making Homemade Caramels but for some reason was always a little fearful of making brittle. Come to find out, Peanut Brittle is actually quite similar to making caramel, you just cook it to a higher temperature.
As I researched recipes to create the very best peanut brittle, I found that most of them only used a couple tablespoons of butter. From my many years of munching on See’s Candies Peanut Brittle, I knew I’d need more than that. This brittle is perfectly smooth, buttery, and crunchy. Just what peanut brittle should be.
What are the ingredients for peanut brittle?
- sugar
- karo syrup
- water
- butter
- roasted peanuts
- baking soda
- vanilla
How do you make Homemade Peanut Brittle?
- Line a 10×15 inch baking pan with parchment paper and set aside. Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
- When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
- Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
Can you pour peanut brittle on parchment paper?
You can pour the mixture onto a parchment lined baking sheet. A granite or marble slab will also work as well.
Can you put peanut brittle in the fridge?
Store the peanut brittle at room temperature, not in the fridge. It can be stored for up to two weeks.
Now, the key ingredient in brittle that makes it so you don’t crack your tooth is the baking soda that creates little air bubbles. It’s so cool to see the caramel become all foamy when you stir it in.
Once the brittle cools and hardens, you break it into pieces by hitting it with a meat mallet or the back of a spoon. I like to hold the brittle up at and angle and then give it a good wack. You get pieces of all shapes and sizes. I prefer smaller pieces (with lots of peanuts) so I can pop it all in my mouth at once. Enjoy!
Watch a video on how to make peanut brittle here:
- 1 cup sugar
- ½ cup white Karo syrup
- ¼ cup water
- ½ cup butter, cubed
- 1½ cups unsalted roasted peanuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Line a 10x15 inch baking pan with parchment paper and set aside.
- Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
- When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
- Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
from The Recipe Critic https://ift.tt/2zom53Q
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