Let’s Get Into Peanut Brittle (But First: A Quick Ramble)
Alright, story time: The first time I tried to make peanut brittle, I managed to glue two spoons together, scorched my trusty saucepan, AND got caramel in my hair. So honestly, if you mess it up the first time (or the third), you’ll be in pretty good company. This recipe’s become my go-to for holidays, random Tuesday nights, or whenever someone drops hints about missing ‘the good stuff.’ I swear, the sound it makes when you whack it on the counter is part of the fun—like edible glass, only less ouch.
Why You’ll Love This (Or, Why I Keep Making It Anyway)
I make this peanut brittle when my neighbor’s kid comes to help rake leaves—he says nobody else’s tastes as rich (pretty sure he’s just fond of free snacks though). My family polishes off a batch before I can say “let it cool.” There’s something about the sweet-salty crunch that brings everyone together—even my sister who pretends she’s above ‘candy.’ (Full disclosure: this ALSO started as my sneaky excuse to use up half-open peanut jars.) Oh, and don’t get me started on those sticky moments with the sugar; sometimes it’ll crystalize, but I just call it “rustic.”
What You’ll Need (and How I Usually Wing It)
- 1 cup granulated sugar (brown works too, changes the flavor, but not bad if you’re in a pinch)
- 1/2 cup light corn syrup (though honestly, golden syrup works fine—and my nan swore by Lyle’s)
- 1/4 cup water (if you use a splash more or less, it’ll still work)
- 2 tablespoons unsalted butter (I accidentally used salted once, and actually—pretty tasty!)
- 1 teaspoon vanilla extract (if you don’t have it, leave it out, but it adds a nice hint)
- 1 teaspoon baking soda
- 1 and 1/2 cups roasted, unsalted peanuts (skin on or off—it’s all good; sometimes I toss in a handful of cashews if they’re loitering in the pantry)
- Pinch of salt (optional, but with unsalted nuts, it helps)
Really, as long as you’ve got sugar, some form of syrup, and peanuts, you’re at the races.
How to Make Peanut Brittle – My Way (Read: Gently Chaotic)
- Prep your lookout. Line a baking sheet with parchment or a silicone mat. Buttering the sheet works too if you can’t find either (I once used tinfoil—don’t recommend unless you like chewing foil bits).
- Get the sugar party started. In a medium saucepan (not the thin kind—it’ll burn), combine the sugar, corn syrup, water, and butter. Stick it over medium heat and stir until it looks like it’s coming together. Once it boils, stop stirring; just let it bubble. I sometimes swirl the pan if I get nervous. (The color should turn golden by the 10-minute point—but if it’s still pale, give it a minute or two more.)
- In with the peanuts. Dump in the peanuts and give it a quick (but careful) stir. It’ll sizzle and look weird, but that’s how mine always does at this point—no panic.
- Watch for that deep amber shade. Let it cook another few minutes. This is normally when I sneak a spoonful (not recommended…burns are no joke—ask my thumb). When it’s a sort of caramel-maple color and smells amazing, take it off the heat.
- Final magic: vanilla & baking soda. Stir in vanilla (it’ll hiss and steam!), then dump in the baking soda. It’ll bubble and fluff—work fast now. Pour the foamy stuff onto your tray and spread it out as thin as you like. Don’t stress if it looks oddly puffy—it’ll settle.
- Let it do its thing. Resist poking at it right away. Once it’s cool and hard (about 30 min, or until you can’t wait any longer), whack it into chunks. This is the best part, honestly.
Things I’ve Learned the Hard Way (You’re Welcome)
- I once poured the hot syrup onto an ungreased pan. Big mistake—chisel city.
- Humidity is the enemy: on a muggy day, the candy goes sticky (but you can pop pieces in the freezer, which somehow works better than the fridge).
- If you stir the sugar too much after boiling starts? Crystals. Not the end of the world—just call it ‘crunchy style.’
Variations I’ve Tried, With Mixed Results
- Add a pinch of chili powder—sounds strange, but honestly, that hint of heat is my favorite way to jazz it up.
- Pistachios instead of peanuts—delicious; just more expensive.
- Chocolate drizzle—works great! But, that time I tried white chocolate, it didn’t set quite right and honestly looked a bit odd… still edible though.
- Maple syrup for corn syrup substitute—makes it softer and a bit chewy. Not bad, but not quite “brittle,” you know?
Stuff You’ll Need (or What to Do If You Don’t Have It)
- Saucepan: Medium-heavy weight. Thin pans = sugar chaos.
- Baking sheet: Or, in a pinch, spread it on a stone countertop (I’ve done this…clean-up is no fun, though).
- Wooden spoon or heatproof spatula: Metal can get real hot, real quick.
- Thermometer? Honestly, I never use one—I just watch the color. But if you like precision, shoot for 300°F (aka “hard crack” stage). Or wing it; that’s half the fun.
How to Store Your Peanut Brittle (If You Don’t Eat It All Immediately)
Keep it in an airtight tin or jar at room temp—some fancy food blogs suggest wax paper between layers, but a big ol’ Tupperware works fine. Lasts up to 2 weeks (ha; in my house it never makes it past day two, tops). Don’t put it in the fridge—it’ll get weirdly chewy. You can freeze it if you want, though I think it tastes a bit odd straight from the freezer.
How We Serve It (Family Habits Are Hard to Break)
Most of the time, I just break it into jagged chunks, pile it in a bowl, and watch it disappear. At Christmas, I wrap pieces in wax paper and toss ‘em in stockings (or, let’s be honest, eat half myself during wrapping). It packs great for lunchboxes if you’re feeling retro. One friend even crumbles it over ice cream, which is absolutely brilliant. If you want a fancier look, try serving with coffee—makes you look like a real pro.
Peanut Brittle Pro Tips: Things I’ve Done Wrong (So You Don’t Have To)
- I once tried doubling the recipe in one pot—sugar never caramelized right. Two batches are just easier, promise.
- Never use a plastic spatula. Trust me—melty utensil, not the flavor twist you want.
- If you rush pouring after adding baking soda? Whole thing turns into one big foamy blob. Give it a second, then spread quickly but calmly.
Your Questions, Answered—Because Folks Ask
- Can I use honey instead of corn syrup?
- Sort of! It tastes great but makes the brittle chewier and less crisp. Good in a pinch, though honestly, corn or golden syrup works better for classic snap. Some science behind this here: Sally’s Baking Addiction peanut brittle guide.
- Why did my sugar crystallize and turn grainy?
- Usually, it’s from stirring after boiling or maybe sugar on the sides of the pan; try brushing down the sides with a wet pastry brush if you spot crystals forming. Not a disaster, but not picture-perfect either.
- Is a candy thermometer really necessary?
- Not really, in my book! I eyeball it (watch for that rich amber). But if you love gadgets and want perfect results, check out this breakdown of candy thermometers. Actually, I find it works better if you trust your eyes.
- Can I make this nut-free?
- Yeah, you can swap in sunflower or pumpkin seeds—or just make the ‘brittle’ plain, which feels a bit odd, but might suit super picky eaters. Hazelnuts are pretty wild in it too, just sayin’.
One Last Aside—Because, Well, Real Life
Honestly, if you read this far, you probably know I have a strong bias toward brittle over fudge (I always found fudge too, I dunno, soft? Blame my sweet tooth). But if you wanna branch out, here’s a fudge recipe that even I can get behind. Still, nothing beats that peanutty SNAP. Good luck—and remember: kitchens are for having fun, not just following the rules. Cheers!
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 cup roasted unsalted peanuts
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
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1Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
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2In a heavy-bottomed saucepan, combine sugar, corn syrup, water, and salt. Stir over medium heat until the sugar dissolves.
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3Increase the heat to medium-high and cook without stirring until the mixture reaches 300°F (hard crack stage) on a candy thermometer, about 10-15 minutes. Watch closely to prevent burning.
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4Immediately remove from heat and stir in butter, vanilla extract, and peanuts. Mix until well combined.
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5Quickly stir in the baking soda (the mixture will foam up) and immediately pour the brittle onto the prepared baking sheet. Spread into an even layer with a spatula.
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6Let the brittle cool completely, about 30 minutes. Once set, break into pieces and store in an airtight container.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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