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.
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.
Update: Check out the roundup of gorgeous sugar art at Habeas Brûlée.
[Updated December 12, 2009.]
- 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
- 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).
- 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
- 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.
4 quart heavy bottom sauce pan with a lid
candy thermometer
cookie sheet lined with silicone mat or parchment paper (or buttered)
Sandy Demas says
January 13, 2008 at 7:23 amhow 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?
Andrea says
January 17, 2008 at 7:31 amHi 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.