Peanut Brittle Recipe

Sugar: The primary sweetener that caramelizes to form the brittle base.

Light corn syrup: Helps prevent crystallization and ensures a smooth texture.

Water: Used to dissolve the sugar and corn syrup.

Raw peanuts: Adds crunch and a nutty flavor to the brittle.

Unsalted butter: Adds richness and helps with the texture.

Baking soda: Creates air bubbles for a lighter, more brittle texture.

Vanilla extract: Adds a hint of vanilla flavor to the brittle.

To ensure your peanut brittle has the perfect texture, make sure to use a candy thermometer to accurately measure the temperature. Cooking the mixture to exactly 300°F (150°C) is crucial for achieving that classic brittle snap. Additionally, when you add the baking soda, be prepared for the mixture to foam up; this reaction creates the airy, crunchy texture that makes peanut brittle so delightful.

• sugar - Substitute with honey: Honey can add a different depth of sweetness and a slight floral note to the brittle.

• sugar - Substitute with coconut sugar: Coconut sugar provides a caramel-like flavor and is less processed than regular sugar.

• light corn syrup - Substitute with maple syrup: Maple syrup can add a rich, earthy sweetness and is a natural alternative.

• light corn syrup - Substitute with agave nectar: Agave nectar is a natural sweetener that can mimic the consistency of corn syrup.

• water - Substitute with fruit juice: Fruit juice can add a hint of fruity flavor to the brittle.

• raw peanuts - Substitute with almonds: Almonds provide a different texture and a slightly sweeter nutty flavor.

• raw peanuts - Substitute with cashews: Cashews offer a creamy texture and a mild, buttery taste.

• unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and is a dairy-free option.

• unsalted butter - Substitute with margarine: Margarine can be used as a non-dairy alternative to butter.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, though it may slightly alter the texture.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the brittle.

• vanilla extract - Substitute with maple extract: Maple extract can add a rich, sweet flavor that pairs well with the nuts.

• Allow the peanut brittle to cool completely on the baking sheet before handling. This ensures that it hardens properly and is easier to break into pieces.
• Once cooled, break the peanut brittle into bite-sized pieces. Use your hands or a kitchen mallet if needed.
• Store the peanut brittle in an airtight container. This helps maintain its crisp texture and prevents it from becoming sticky.
• Place a piece of parchment paper or wax paper between layers of peanut brittle to prevent them from sticking together.
• Keep the container in a cool, dry place. Avoid storing it in humid areas, as moisture can make the peanut brittle soft and chewy.
• For longer storage, you can freeze the peanut brittle. Place the pieces in a freezer-safe bag or container, ensuring it is well-sealed to prevent freezer burn.
• When ready to enjoy, allow the frozen peanut brittle to come to room temperature before serving. This will help it regain its crispness.
• Avoid refrigerating the peanut brittle, as the moisture in the refrigerator can affect its texture and make it less crunchy.

• Preheat your oven to 250°F (120°C). Spread the peanut brittle in a single layer on a baking sheet. Heat for about 5-10 minutes, or until it becomes slightly warm and pliable. Be careful not to overheat, as this can cause the sugar to melt and become sticky.

• If you prefer using a microwave, place the peanut brittle on a microwave-safe plate. Heat on medium power for 15-20 seconds. Check the texture and heat for additional 10-second intervals if needed. This method is quick but requires careful monitoring to avoid overheating.

• For a stovetop method, use a non-stick skillet over low heat. Place the peanut brittle in the skillet and warm it gently, flipping occasionally with a spatula. This method allows you to control the heat more precisely but requires constant attention.

• If you have a toaster oven, set it to a low temperature, around 200°F (90°C). Place the peanut brittle on a piece of parchment paper and heat for about 5 minutes. This method is convenient for small batches and ensures even reheating.

• To maintain the crunchiness, avoid reheating peanut brittle in a humid environment. Store any leftovers in an airtight container with a packet of silica gel to absorb moisture.

• Baking sheet: A flat, rectangular pan used to spread the peanut brittle mixture evenly and allow it to cool and harden.

• Saucepan: A deep cooking pan used to combine and heat the sugar, corn syrup, and water mixture.

• Candy thermometer: A specialized thermometer used to measure the temperature of the candy mixture, ensuring it reaches the precise 300°F (150°C) needed for proper consistency.

• Wooden spoon: A sturdy spoon used for stirring the mixture continuously to prevent burning and ensure even cooking.

• Measuring cups: Tools used to measure out the precise amounts of sugar, corn syrup, water, and peanuts.

• Measuring spoons: Tools used to measure out the precise amounts of butter, baking soda, and vanilla extract.

• Spatula: A flat tool used to spread the hot peanut brittle mixture evenly on the baking sheet.

• Oven mitts: Protective gloves used to handle the hot saucepan and baking sheet safely.

• Grease brush: A brush used to apply a thin layer of grease on the baking sheet to prevent the brittle from sticking.

• Cooling rack: A wire rack used to allow air circulation around the peanut brittle as it cools and hardens.

Prepare ingredients in advance: Measure out sugar, corn syrup, water, and peanuts before starting to cook. This ensures a smooth process.

Use a candy thermometer: This helps you reach the precise temperature of 300°F quickly without constant checking.

Line baking sheet with parchment: Instead of greasing, use parchment paper for easy cleanup and to save time.

Quick cooling: Place the baking sheet in the fridge to speed up the cooling process, allowing you to break the peanut brittle sooner.