Peanut Brittle is easy to make at home and makes a great Christmas present or just around the house when unexpected guests show up. Breaking the Brittle is a fun holiday tradition!
Peanut brittle was one of those sweets we always had around the house as a kid because my dad was obsessed with it. Though I’d sneak a bite of it every now and then (I was more of a chocolate than peanut brittle type), my dad would nibble on it almost every night after dinner while we watched TV and serve it up whenever it was our time with his friends to the ” Bridge Club”.
But of course it turns out that peanut brittle has a history that goes back much further than the mid-1980s.
Video: How to make peanut brittle
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How to make peanut brittle
The history of the peanut brittle
Stella Parks, in her cookbook brave tart, says that one of the earliest recipes for peanut brittle dates back to 1843, by a Philadelphia woman named Deborah Fisher, who sold “The Original Pea or Groundnut Candy” when she was 8th street shop. Recipes for peanut brittle were developed using molasses as an ingredient and the Boston cookbook The art of confectionery mentions adding baking soda “to tenderize it.”
Other stories online say that peanut brittle was a Southern invention made in 1890 by an unknown woman who accidentally used baking soda instead of cream of tartar when trying to make toffee. Its popularity is often associated with the American South — most of the country’s peanut farms are in Georgia, Florida, and Alabama.
How to make peanut brittle
Homemade brittle is actually pretty easy. Start placing sugar, corn syrup and water heat in a large saucepan and make caramel out of it – what happens when sugar is heated to a certain temperature, melts and starts to decompose.
Once the caramel is ready, add baking soda (see why below!) and then the peanuts. Pour the entire mixture onto a pan and spread while it’s still runny (and hot).
As the candy cools, it hardens and becomes brittle. Once completely cool, it can be broken into smaller pieces to enjoy!
The role of baking powder
The introduction of baking powder into the melted caramel distinguishes brittle from standard hard boiled candies.
The baking soda reacts with the caramel in its liquid state, aerating it and creating tiny air pockets as it cools and solidifies. This results in a treat that is inherently brittle.
Do you really need corn syrup?
This peanut brittle specifically uses corn syrup to keep it smooth and prevent the sugar from crystallizing. Oftentimes, making caramel can be daunting, not only because you’re cooking over direct heat (which can potentially cause the sugar to burn), but also because caramels can sometimes develop a grainy texture.
Grittiness can occur when a stray sugar crystal is not properly melted or introduced while the caramel is cooking. The scattering crystal causes the surrounding sugar to crystallize, resulting in that grainy texture after the caramel has cooled.
The water initially added to the pot helps dissolve all of the sugar to reduce this risk, while corn syrup also interferes with crystal formation. These two things together ensure you have a smooth caramel.
I don’t recommend substituting honey, molasses, or agave for the corn syrup. These other liquid sugars have impurities that burn off at the higher temperature of caramel making, resulting in a bitter-tasting brittleness.
When (and when not) to stir the caramel
Be sure to stir the mixture at the beginning of cooking to dissolve all of the sugar. However, DO NOT stir the caramel mixture once the butter and sugar have dissolved (if you stir it after the water has boiled, you could create graininess).
If you’re worried about whether or not the caramel will cook evenly, just swirl the pan around a bit to stir it. But don’t use a spoon or other utensils.
How to know when the brittle is ready
Using a candy thermometer is recommended – cook it to 340°F. But if you don’t have one, don’t let that stop you from making peanut brittle!
You want to cook the melted sugar until it reaches the color of an older penny.
You have a little leeway on the temperature, but if you’re only relying on color, I’d recommend cooking the sugar on a lower heat. It will take longer, but you will have more buffers with the timing; You don’t want the caramel to burn and become bitter.
Suggestions and Substitutes for Peanut Brittle
Peanut Brittle is an easy candy recipe that you can adapt to your own taste. Feel free to substitute another type of nut for the peanuts, such as pistachio or hazelnut. Simply chop the nuts to peanut size if they are large.
You can also dip the cooled and broken brittle in melted chocolate if you like!
Store and freeze peanut brittle
Store the peanut brittle in a ziplock bag or airtight container. Moisture and moisture are its enemies, so keep it as airtight as possible. You can also sandwich the brittle between parchment or wax paper to keep it from sticking together. As long as you store the brittle in an airtight container, it should last up to 3 weeks.
You can freeze it in an airtight container for longer storage (up to 3 months).
More holiday treats to try!
- Christmas cracker candy
- English toffee
- Easy peanut butter fondant
- chocolate truffle
- chocolates
peanut brittle
It helps to use a saucepan that is at least 3 liters to hold the boiling mixture.
ingredients
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1 cup (200 g) white sugar
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1/2 cup (150g) light corn syrup
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1/4 cup (57g or 1/2 stick) unsalted butter
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1/4 cup water
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2 teaspoons vanilla extract
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3/4 teaspoon baking soda
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1/4 teaspoon kosher salt, omit if using salted peanuts
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1 1/4 cups (175 g) unsalted dry roasted peanuts
method
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Prepare the baking sheet, baking soda, salt, vanilla, and peanuts:
Spray a rimmed baking sheet with cooking oil and place on a heatproof trivet or oven mitts.
Measure out the peanuts in a medium bowl, the baking soda and salt in a small bowl, and the vanilla in another small bowl.
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Melt Sugar, Corn Syrup, and Butter:
Place sugar, corn syrup, butter, and water in a medium saucepan at least 3 liters in size (to pick up the boiling mixture after adding the baking soda).
Attach a candy thermometer to the side (if using). Turn up the heat and stir gently with a wooden spoon or heatproof spatula until the butter is melted and the sugar is dissolved.
If for some reason the sugar doesn’t completely dissolve and you see undissolved crystals on the sides of the pan, simply brush them off with a wet pastry brush. (This may not happen to you, so don’t fret if you don’t have a pastry brush. Just keep going; the brittle will be fabulous.)
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Cook caramel:
Once the sugar has dissolved, remove the spoon or spatula and reduce the heat to medium-high (or medium-low if not using a thermometer).
Cook, without stirringfor 8 to 12 minutes (or longer if at a lower temperature) until mixture reaches golden caramel color (the color of an older penny), about 340°F.
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Add the baking powder:
When the caramel has reached the correct colour/temperature, remove from the heat and remove the thermometer (if using).
Gently stir in the vanilla, baking soda and salt. The caramel will cook and steam.
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Stir in peanuts, then immediately pour onto prepared baking sheet:
Spread the brittle evenly in the pan with a heat-resistant spatula.
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Refrigerate and store:
Let the brittle cool at room temperature for 1 hour, then break the brittle into 2-inch pieces with your hands or chop with a chef’s knife (I like to use my hands; it’s more fun and safer since you have more control over the brittle). they have pieces you break).
