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Peanut Brittle

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Credit: Eric Kleinberg

Peanut Brittle

Food memories are the best. An aroma, a flavor, even the crisp sound of something snapping in your mouth can all instantly bring back a flood of memories . These recollections are so special because we can conjure up those warm feelings anytime we want, simply by firing up the stove and recreating a recipe.

Peanut brittle wasn’t typically a go-to confection in my house when I was growing up. We typically made toffee , fudge , or cookies during the holidays. However, in the later years of my grandmother’s life, my cousin would always bring a big box of See’s simply irresistible peanut brittle to family gatherings. My grandma loved munching on something sweet here and there throughout the day, and our hands would inevitably sneak their way to the box for a taste.

This year would have been my grandma’s 100th birthday, and slowly stirring this peanut brittle on the stovetop brought back memories of seeing her sitting in her chair at the age of 97, reading a book on her iPad while nibbling on some peanut brittle.

This recipe for a traditional peanut brittle is easy to make as holiday gifts or for get-togethers. The flavor reminds me of that irresistible box of candy from See’s. I didn’t worry too much about getting the brittle spread out super thin as it cools, mainly because I always remember the See’s version as being just ever-so-slightly thicker than many homemade brittles. I hope that this version can be the springboard of fond food memories for other families for years to come.

What Is Peanut Brittle?

Peanut brittle is a classic American confection that some believe was created by accident in the late 1800s when a Southern woman was attempting to make taffy, but accidentally added baking soda to the recipe instead of cream of tartar. The result was a deliciously crunchy brittle instead of a chewy taffy. The baking soda reacted with the caramel by aerating it and producing tiny air pockets in the cooled candy, resulting in a crisp, brittle texture.

Tips for Making Peanut Brittle

• Besides baking soda, the other important ingredient in homemade peanut brittle is corn syrup. It is best not to shy away from this ingredient — and don’t try substituting honey, molasses, or agave. Ultimately, corn syrup keeps the candy smooth and prevents the sugar from crystalizing and developing a gritty or grainy texture.
• When it comes to the peanuts in peanut brittle, I like to use roasted salted nuts for optimal flavor. I have found Spanish peanuts are a great option and their signature red paper skins add visual interest to the brittle as well.
• Finally, it’s important to make sure you have a reliable candy thermometer on hand if you plan on making homemade peanut brittle. They’re inexpensive and easy to find in just about any large grocery or big-box store. Achieving the proper temperatures for the sugar mixture and then once again after the nuts are added are key to making a brittle that is perfectly caramelized and flavorful, but not burnt.

What Temperature Is the Hard Crack Stage?

The hard crack stage on a candy thermometer is between 300°F and 310°F. When making peanut brittle, I like to take it off the heat just slightly before it hits this stage, around 295° F.

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Why Is My Peanut Brittle Too Hard?

If your peanut brittle is too hard, it might have cooked too long and reached a temperature higher than the hard crack stage.

Can I Freeze Peanut Brittle?

Yes, peanut brittle can be stored in an airtight container in the freezer for up to 3 months.

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Peanut Brittle

Yield Serves 12 , Makes about 2 pounds

Prep time 5 minutes

Cook time 40 minutes

• wheat-free
• kidney-friendly
• fish-free
• alcohol-free
• vegetarian
• shellfish-free
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• soy-free
• egg-free
• red-meat-free

Per serving, based on 12 servings. (% daily value)

• Calories 374
• Fat 14.9 g (23.0%)
• Saturated 3.4 g (16.8%)
• Carbs 59.1 g (19.7%)
• Fiber 2.1 g (8.3%)
• Sugars 56.3 g
• Protein 6.3 g (12.6%)
• Sodium 232.7 mg (9.7%)

Ingredients

• 3 tablespoons

  unsalted butter, plus more for greasing pans

• 2 cups

  granulated sugar

• 1 cup

  light corn syrup

• 1/4 cup

  water

• 2 cups

  salted roasted peanuts (preferably Spanish)

• 2 teaspoons

  baking soda

• 1 teaspoon

  vanilla extract

Instructions

1. Generously grease a large marble slab or two large baking sheets with butter. Set aside.

2. In a 3-quart heavy saucepan, combine 2 cups granulated sugar, 1 cup light corn syrup, and 1/4 cup water. Cook over medium heat, stirring constantly with a rubber spatula, until the sugar dissolves.

3. Place a candy thermometer in the saucepan and continue cooking, stirring frequently to prevent scorching, until the mixture reaches 285°F (soft crack stage), about 15 minutes. Meanwhile, measure out 2 cups salted peanuts, 2 teaspoons baking soda, and 1 teaspoon vanilla extract and set aside.

4. Once the sugar mixture has reached the soft crack stage, stir in the salted peanuts and 3 tablespoons unsalted butter. Continue to cook, stirring constantly, until the mixture reaches 295° F. (This is just slightly above the soft crack stage, but not yet at the hard crack stage.) Remove the saucepan from the heat immediately and remove the candy thermometer.

5. Working quickly, add the baking soda and the vanilla extract and stir to combine. The mixture will foam.

6. Immediately pour the mixture onto the prepared marble slab or baking sheets and spread it out into as thin a layer as possible. As the mixture begins to cool and harden, about 10 minutes, run a long, thin metal spatula (or butter knife) underneath the brittle to gently loosen it from the surface. This will help it cool and help prevent sticking.

7. Once the brittle has completely cooled, break it into pieces.

Recipe Notes

Cooking Tip: When cooking the sugar mixture, resist the temptation to increase the heat to encourage the mixture to come to temperature faster. This could cause the mixture to scorch.

Storing: Peanut brittle can be stored in an airtight container at room temperature for up to 2 months. It can be stored in an airtight container in the freezer for up to 3 months.

Kristina Vänni

Contributor

Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.

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Source : food