Mom’s Peanut Brittle

Print Friendly

Mom's Peanut Brittle - Andrea MeyersFollow Me on Pinterest

I am a few weeks early on this one, but I can’t resist. As soon as I saw the theme for this month’s Sugar High Friday (SHF), Sugar Art, I knew that I would make Mom’s Peanut Brittle. This is the sugar art that I grew up with—a crackly, buttery brittle loaded with peanuts that crunches nicely in your mouth without breaking your teeth. It’s a Christmas tradition for my family.

Boiling Peanut Brittle - Andrea Meyers

Making peanut brittle is fun and relatively easy, you just have to watch the temperatures closely and work very quickly when you pour the hot liquid out onto the cookie sheet. If possible, have another person help you hold the pot and pour while you spread the brittle around.

Peanut Brittle - Andrea MeyersUpdate: Check out the roundup of gorgeous sugar art at Habeas Brûlée.

[Updated December 12, 2009.]

Mom's Peanut Brittle
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 pounds
Ingredients
  • 2 cups (350 g) granulated sugar
  • 1 cup (240 ml) light corn syrup
  • 1/2 cup (120 ml) water
  • 10 ounces (284 g) raw Spanish peanuts
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon unsalted butter
Preparation
  1. Combine sugar, syrup and water in heavy pan. Stir over medium heat, cooking until the sugar dissolves. Cover and cook 3 minutes. Remove cover and cook to soft ball stage (234° F).
  2. Add the peanuts and stir. Cook until brittle reaches hard crack stage (300° F), stirring frequently but not constantly. The sugar mixture should develop a golden brown color from the sugars caramelizing, and it needs the right balance of sitting and stirring to accomplish that. Do not allow the temperature to go over 300 as this can break down the sugar structure and leave it weak and spongy
  3. Remove from heat and add the salt, baking soda, vanilla, and butter. Stir until well blended. Spread onto a well buttered cookie sheet, working fast. If you want very thin candy, loosen the edges and stretch as thin as possible before it cools. Break into pieces and store in an airtight container.
More Information
Equipment

4 quart heavy bottom sauce pan with a lid
candy thermometer
cookie sheet lined with silicone mat or parchment paper (or buttered)

 

[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]

[Disclosure: This blog earns a few cents on items purchased through the Amazon.com links in posts.]

Comments

  1. Sandy Demas says

    how can I avoid STICKY peanut brittle? also my last batch was light in color instead of a golden color. I let the temp go as high as 340F. was that the reason for it being sticky and light in color?

  2. says

    Hi Sandy! The sugar should caramelize during step 2 of cooking, as that is what gives the rich, golden color. Cooking the brittle higher than 300 F can cause the sugars to become weak and spongy (sticky). High humidity (above 60%) can also make peanut brittle sticky.

Trackbacks

  1. […] Now, on to the entries! They are posted in the order in which they were received. Cranberry Mousse Kevin from Seriously Good     Swan Raspberry Eclairs Cenk from Cafe Fernando     Painted Sugar Cookies Elf from Kosherblog     Mäuseköpfe Brigitte from Küchendunst aus Singapur     Mom’s Peanut Brittle Andrea from Andrea’s Recipe Box     Orangettes Gerda from Dinner for One     Orange & Cardamom Mentine Ales from Preserveless     Raspberry and Mascarpone Mousse Verrines — Verrines de framboises et mousse à la mascarpone Bea from La tartine gourmande     Nog ‘n Log Blog Alwyn from Tsokolate!     […]

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>