A CLASSIC CANDY RECIPE
I think peanut brittle is one of those great homemade gifts that most people appreciate. It’s not always a treat we think to make for ourselves but we sure appreciate it when someone makes it homemade just for us, right? This is a foolproof recipe that comes out delicious every single time!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
sugar – granulated sugar, you gotta use the real stuff here not sugar substitutes.
light corn syrup – corn syrup is not high fructose corn syrup, again no substitutes here.
salt – this balances the sweetness from the other ingredients
unsalted butter – you can use salted butter and just leave out the salt in the recipe
unsalted, dry roasted peanuts – you could technically use raw peanuts but they can give some folks a stomach ache who are sensitive to raw nuts so I stick with the roasted, you could use salted roasted peanuts as well
baking soda – this is essential so make sure the baking soda you are using is fresh.
HOW TO MAKE HOMEMADE PEANUT BRITTLE:
Line a large cookie sheet (13x18-inch) with parchment paper and spray with nonstick cooking spray. This stuff is sticky and we want to be extra safe in making sure it will release from the pan.
In a medium, heavy bottomed saucepan, stir together 2 cups granulated sugar, 1 cup light corn syrup, 1/2 cup water and 1/4 teaspoon salt then bring to a boil over medium heat. Hook the candy thermometer to the inside of the saucepan (making sure it is not touching the bottom of the pan or it won't read an accurate temperature.)
When the sugar comes to a boil (about 6 to 7 minutes) add 1 cup (2 sticks) unsalted butter, sliced. Stir to combine.
Let the mixture come back up to a boil until it reaches 280°F. Then stir in 2 1/4 cups unsalted, dry roasted peanuts.
Continue boiling the mixture until the candy thermometer reads 300°F (this is considered the hard crack stage.)
Remove from heat and stir in 1 teaspoon baking soda.
Immediately pour the mixture into the prepared cookie sheet and smooth it out.
Let cool completely. Break candy into pieces. Store in an airtight container.
Frequently Asked Questions:
How come my Peanut Brittle did not get hard?
It could be because of a few reasons:
1. Not cooking the sugar mixture long enough: Peanut brittle relies on the sugar mixture reaching the hard crack stage, which is about 300°F (150°C) on a candy thermometer. If the mixture is not cooked long enough, it will not harden properly.
2. Using too low of a heat: It’s important to cook the sugar mixture over medium heat. If the heat is too low, the mixture will not reach the hard crack stage and will not harden properly.
3. Not spreading the mixture thinly enough: If the peanut brittle is too thick (usually because you used too small of a pan), it may not cool and harden properly. Be sure to spread the mixture as thinly as possible in the pan.
4. Humidity: Humidity can affect the hardening process of the peanut brittle. If the weather is humid, it may take longer for the peanut brittle to cool and harden, or it may not harden properly at all.
If any of these factors apply to your peanut brittle, you can try to salvage it by reheating the mixture and cooking it longer to reach the hard crack stage. However, if the mixture has already cooled and slightly hardened and is still not brittle, it may be difficult to fix.
How do I prevent the sugar from burning?
It’s important to keep a close eye on the sugar as it cooks, stirring it constantly with a wooden spoon or heat proof spatula. Also, be sure to use a heavy-bottomed pan as this helps with more even heating. If you notice the sugar starting to brown too quickly, remove the pan from the heat and continue stirring.
How do I know if the Peanut brittle is ready?
It is always best to use a candy thermometer. It is the only sure-fire way to know if the mixture is ready and at the “hard crack” stage (300 F degrees.) It is the only way I recommend even attempting to make peanut brittle or it may not properly harden up on you.
To further ensure you got it right, you can test the readiness by dropping a small amount of the mixture into a bowl of cold water. If it hardens and snaps when you try to bend it, it’s ready. If it’s still pliable, continue cooking for a few more minutes.
Why do you add baking soda to Peanut brittle?
Baking soda is a crucial ingredient in peanut brittle that helps to create its characteristic light, airy texture. When added to the hot sugar mixture, baking soda reacts with the acids present in the mixture and releases carbon dioxide gas. This gas creates small air pockets throughout the brittle, making it more porous and less dense.
How do I store Peanut brittle?
Once the peanut brittle has cooled and hardened, you can break it into pieces and store it in an airtight container at room temperature for up to 2 weeks. Be sure to separate the layers with wax paper to prevent sticking.
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