Peanut Brittle
HB-17591 · Hand-built original · American
Classic buttery peanut brittle cooked to the hard-crack stage, foamed with baking soda and cracked into shards.
AmericanAppetizer, Dessert, Snack30 minServes 12269 kcalVegetarianGluten-freeEgg-freeDiabeticRenal
Main ingredient: sugar
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:12quantities adjust to match
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup butter (cubed)
- 1 1/2 cups unsalted roasted peanuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Method
- Line a 15 x 10-inch baking pan with parchment paper and clip a candy thermometer to a 2-quart pot.
- Bring the sugar, corn syrup and water to a boil over medium heat, then stir in the cubed butter a little at a time and let the mixture boil on, stirring occasionally.
- When the syrup reaches 250°F — pliable strands in cold water — add the roasted peanuts and stir constantly for 7 to 10 minutes until it reaches 300°F and forms brittle strands in cold water.
- Take the pot off the heat at once, stir in the vanilla and baking soda until evenly combined, and pour the brittle onto the prepared pan, spreading it thin.
- Cool the peanut brittle until completely set, then crack it into pieces with a mallet or the back of a spoon.
Prep: 5 min · Cook: 25 min · Total: 30 min
Nutrition (per serving, where published)
269 kcalCalories
5.2 gProtein
26.8 gCarbs
17.3 gFat
6.4 gSaturates
1.7 gFibre
8.3 gSugars
181 mgSodium
20 mgCholesterol
136 mgPotassium
15 mgCalcium
0.3 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data