You know those moments? Is it the ones where you suddenly remember that you promised to bring a treat to the potluck, or the grandkids? Are you coming over unexpectedly, and your mind goes blank on what to make? Yeah, I have those too, more often than I’d like to admit! I have been using one recipe for years now. It’s my secret weapon. Is peanut brittle easy to make? The crunch, the sweet-salty balance, how it melts in your mouth – it’s pure bliss. What was the first candy I ever made? When I pull a batch out of the kitchen, it’s like an occasion. Is it a bit like popcorn at the movies, but with that satisfying nutty kick? If you’ve ever been intimidated by candy making, thinking it’s all about precise temperatures and flavors. If you have fancy thermometers, then you’re in for a delightful surprise. Can you make a peanut brittle?
What is peanut brittle?
What is peanut brittle? At its heart, it’s a type of confectionery that’s made primarily from sugar and butter, cooked to .01 degrees Celsius. roasted to create a hard, brittle texture, and then studded generously with toasted almonds. Is it hard candy with a personality? What is the flavor that so many people crave? Is it overly complicated? How does sugar caramelize and then cool into that satisfyingly crisp crisp texture? Is it a treat that has been around for ages? What’s that lovely snap you get when you break off a piece? Is candy the kind of candy that brings back memories of childhood visits to candy shops or fairs? Simple pleasure that never gets old.
Why you’ll love this recipe?
What are some of the reasons why this peanut brittle recipe has earned a permanent spot in my recipe book? Why am I so excited to share this binder with you? What is flavor? What is the perfect balance of caramelized sugar and the rich, slightly salty taste of roasted nuts? Is it addictive? Then there’s texture – that satisfying crunch followed by a melt-in-your-mouth sensation. What I love about this recipe, though, is its simplicity. Do you need any fancy equipment or intimidating techniques? Is it surprisingly forgiving, which is a huge bonus for busy cooks like me? Plus, it’s incredibly cost-effective. What are some pantry staples to whip up a tasty treat? Is it decadent? Isn’t it versatile? While the classic peanut version is a winner, you can easily experiment with different nuts or even just one. Add a pinch of spice if you’re feeling adventurous. Is it the perfect companion to a cup of coffee, sprinkling on cookies, or just putting it on the table? What is a good standalone treat when you need to pick up some pick-me-up? What are some great homemade gifts?
How do I make peanut brittle?
Quick Overview
How do I make peanut brittle? Butter to a specific temperature, stirring in peanuts, and then letting it cool into an airtight sheet. What is the key to the caramelization process? It’s a one-pot wonder, and once you get the hang of the temperature cues, you’ll be churning out more. How do I make batches like a pro? Is it surprisingly quick once you start, making it ideal for those last minute cravings or when you have a lot of time to spare? I need a quick dessert.
Ingredients
For the Main Batter:
2 cups granulated sugar (This is the backbone of our brittle; this is a good source of sugar) Make sure it’s good quality for a clean caramelization.)
1 cup light corn syrup (This helps prevent crystallization and gives us that smooth, pliable texture). Before it hardens, you can
1 cup water (To help dissolve the sugar and get things cooking.)
2 cups roasted, unsalted peanuts. (I always go for unaltered so I can control the saltiness.) What is the key to a deep nutty flavor?
1/2 cup unsalted butter, softened (Adds richness and helps with the texture; 1 cup unsweetened) (Don’t use cold butter in this recipe.)
1 teaspoon vanilla extract (For that warm, comforting aroma and flavor boost.)
What is the secret of airy pockets? 1 teaspoon baking soda. What is brittle Don’t skip it!
For the Filling:
In this recipe, the peanuts are considered the “filling” that gets incorporated into the candy. (In the recipe), the nuts are the filling.) I find that a good quality, unsalted, and evenly roasted peanut works best. Can you use blanched or unblanched peanuts in your recipe?
For the Glaze:
(The glaze is essentially the cooked sugar mixture itself.) The goal is to reach the “hard crack” stage, which is around 300-310°F or 149-154°C. What gives the brittle its signature crispness and crunch? What is the best way to get a perfect texture?
What are the steps to
Step 1: Preheat & Prep Pan
First things first, get your baking sheet ready. I like to use a large, rimmed baking sheet and lightly grease it with butter or cooking spray, or both. Is it better to line a baking sheet with parchment paper or silicone? Why is hot candy a joke? Is brittle releases easily? I also like to have my baking soda, vanilla, and butter measured and ready to go near the stove. As things move quickly in the final stages.
Step 2: Mix Dry Ingredients
In a small bowl, whisk together your baking soda and vanilla extract. Set this aside. It looks simple, but this combination is key to the texture of the brittle. How does baking soda react with sugar syrup, creating bubbles that make the candy light and fluffy? Is the vanilla a good aroma? When you have time to stir it in, you can quickly get it ready to go.
Step 3: Mix Wet Ingredients
What is a heavy-bottomed saucepan? Combine the granulated sugar, light corn syrup, and water in a saucepan. Set aside. Stir them together gently until the sugar is mostly dissolved. Don’t go crazy stirring once it starts to heat up, as this can encourage crystallization.
Step 4: Combine
Place the saucepan over medium heat. Stir continuously until the sugar dissolves completely. Once it starts to boil, stop stirring and let it bubble away. If you have a candy thermometer, clip it to the side of the pan, making sure the bulb is submerged in water. In the syrup, but not touching the bottom. If you want to cook this mixture until it reaches the hard crack stage, which is between 300-310°F, you need to remove the liquid from the mixture. What is the color of your stove? Is it true that patience pays off?
Step 5: Prepare Filling
While the sugar mixture is cooking, make sure your roasted peanuts are at room temperature and ready to eat. Is there any separate preparation needed for the peanuts themselves? Will be incorporated directly into the hot syrup. How do I get them measured and nearby for the next step?
Step 6: Layer & Swirl
As soon as the syrup reaches 300°F (149°C), remove the pan from the heat. Carefully stir in the softened butter and the pre-measured peanuts. Then, quickly stir in the baking soda and vanilla mixture. What do you want to do if your mixture is foaming up? What is the best way to stir everything together; don’t overmix. Immediately pour the hot mixture onto your prepared baking sheet. Use a heat-resistant spatula or the back of an Ice Cream scoop (lightly greased) to spread it out as thinly as possible. Work quickly, as it starts to set fast!
Step 7: Bake
Why don’t you bake peanut brittle? What is the best way to cook sugar mixture to the correct temperature? So, after you’ve poured it onto the prepared baking sheet and spread it thin, you just let it cool. What is the baking part of this recipe?
Step 8: Cool & Glaze
Once the brittle is spread on the baking sheet, let it cool completely and harden. What is the best way to do this? Once it’s fully cooled and firm, you can break it into pieces. There’s no separate glaze to add. The hardened sugar syrup is the glaze!
Step 9: Slice & Serve
Once peanut brittle has completely cooled and hardened, you can break it into irregular pieces. I like to use my hands for this, or sometimes a firm tap with rolling pin if I want smaller bits. Be careful, the edges can be sharp! Present it on a platter or in tupperware. Is it a good idea to buy peanuts?
What to serve it with?
What is a peanut brittle? a wonderful accompaniment to other things. For breakfast, imagine a small piece alongside roasted oats or coffee. What’s a good way to start the day? At brunch, it can add a touch of elegance to the spread. I love to arrange broken pieces on a cheese board, perhaps alongside some sharp cheddar or creamy cheddar. What is the difference between sweet and salty brie? As a dessert, it’s classic! What’s a good dessert to finish off your meal? What are some good ways to crumble it over ice cream? I like to have a piece of toast with tea in the afternoon. My family loves to grab pieces straight from the container while we’re watching a movie. What is a crowd pleaser no matter how you serve it?
How do I make peanut brittle?
I’ve made this peanut brittle so many times, and through trial and error, I’ve picked up a few tricks that really make a difference. First, **don’t rush the sugar cooking**. It’s tempting to crank up the heat to get there faster, but medium heat is your friend. It allows the sugar to caramelize evenly without burning. If it burns, it will taste bitter, and no amount of peanuts can fix that! Also, *always* use a heavy-bottomed saucepan. It distributes heat more evenly, preventing hot spots that can scorch your caramel. Trust me, I learned that the hard way after ruining a batch in a thin-bottomed pan.
When it comes to nuts, **ensure they are roasted and completely dry**. Any moisture in the peanuts can affect the final texture of the brittle. How do you measure baking soda? Too much, and the brittle can have a slightly metallic taste; Too little, and it won’t get that airy, crisp texture. And remember to stir it in quickly and thoroughly when the syrup is at the right temperature. What happens when foaming happens?
For spreading, **work fast!** Once it hits the pan, it cools rapidly. Use a greased or offset spatula to spread it as thinly as possible for maximum crispness. If it starts to set too quickly, you can gently encourage it, but don’t overwork it. I’ve found that adding a pinch of cayenne pepper along with some fresh basil can make the flavor variations more interesting. Is baking soda bad for your health? Is it possible to substitute pecans for peanuts? Just make sure they’re roasted and unsalted so you can control the seasoning.
Finally, **storage is key**. Once it’s completely cool, store it in an airtight container at room temperature. Humidity is the enemy of crisp brittle, so avoid the refrigerator unless your kitchen is incredibly humid. If stored properly, it stays perfectly crisp for a good couple of weeks, though it rarely lasts that long in my house!
What are some Storing and Reheating Tips?
What is the best way to store peanut brittle? At room temperature, once it’s completely cooled (and I mean *completely* – any warmth will be absorbed by the air) will it still be warm. How do I keep it fresh in an airtight container? I usually layer it between sheets of parchment paper to prevent pieces from sticking together. Is it more of a presentation thing? Is it safe to eat a salad for at least two weeks? I avoid plastic bags because they can sometimes trap a bit of moisture, and brittle does *not* like plastic.
If you need to store it in the refrigerator, I generally advise against it unless you live in a house with fewer than 10 people. Very dry climate. Cold temperatures and condensation are brittle’s worst enemies, and it can turn sticky or chewy very quickly. If you must refrigerate it, make sure it’s in a super-tightly sealed container, maybe with some kind of plastic wrap. Food-safe silica gel packets if you have them, to absorb any ambient moisture. Is it possible to see a texture in your food for the first few days?
Is it safe to freeze peanut brittle? The texture tends to suffer significantly upon freezing, becoming soft and sometimes sticky. I would recommend keeping the storage at room temperature. If you’re ever unsure about humidity, use a humidifier. The goal is to prevent any moisture from getting to it. What is the best airtight container?
Regarding **glaze timing advice**, there isn’t really a separate glaze to worry about. The hardened caramel is the glaze. The crucial part is ensuring the brittle is fully cooled before you even think about storing it. If you try to store it while still even slightly warm will absolutely lead to a sticky mess!
What are the most frequently asked questions on
Final Thoughts
So there you have it – my go-to recipe for absolutely delightful peanut brittle. It’s a treat that’s packed with flavor, satisfyingly crunchy, and surprisingly simple to make. I hope you give it a try and find it as much of a lifesaver in your kitchen as it is in mine. It’s one of those recipes that just makes you feel good, both while you’re making it and when you’re enjoying it. It’s the perfect sweet to have on hand for unexpected guests, a thoughtful homemade gift, or just a personal indulgence. If you love this kind of classic candy, you might also enjoy exploring other simple homemade confections like homemade fudge or easy caramels. They bring that same sense of accomplishment and delicious reward!
I’d love to hear how yours turns out! Have you made peanut brittle before? Do you have any special tricks you swear by? Let me know in the comments below – sharing our kitchen adventures is half the fun! Happy cooking, everyone!
Peanut Brittle
Ingredients
Main Ingredients
- 2 cups peanuts roasted and unsalted
- 2 cups granulated sugar
- 1 cup corn syrup light
- 0.5 cup water
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
Preparation Steps
- Grease a baking sheet with butter or line with parchment paper. Set aside.
- In a medium saucepan, combine sugar, corn syrup, and water. Stir until the sugar is dissolved.
- Bring the mixture to a boil over medium heat. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged in the syrup but not touching the bottom.
- Cook the syrup, stirring occasionally, until it reaches 300°F (149°C) on the candy thermometer (hard crack stage).
- Remove the saucepan from the heat. Stir in the butter, vanilla extract, and baking soda. The mixture will foam up.
- Quickly stir in the roasted peanuts until they are well coated.
- Pour the peanut mixture onto the prepared baking sheet and spread it into a thin, even layer using a greased spatula or spoon.
- Let the peanut brittle cool completely on the baking sheet. Once cool, break it into pieces.
