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Recipe details Medium · 12 servings
Difficulty: Medium
Prep Time: 20 mins
Cook Time: 30 mins
Servings: 12

Nutrition Per Serving

estimated

Calories: 155 calories
Protein: 3 g
Carbs: 22 g
Fat: 7 g

Classic Buttery Peanut Brittle

Classic Buttery Peanut Brittle

A crisp, glassy peanut candy made by cooking sugar and corn syrup to the hard-crack stage, then aerating it with baking soda for its signature delicate crunch. Warm roasted peanuts and butter give this old-fashioned brittle a rich, nutty finish.

Servings: 12
Difficulty: Medium
Categories: American, Candy, Dessert, Gluten-Free
AmericanCandyDessertGluten-Free

Ingredients

1x
  • • 1 cup granulated sugar
  • • 1/2 cup light corn syrup
  • • 1/4 cup water
  • • 1 cup roasted salted peanuts
  • • 1 tablespoon unsalted butter
  • • 1/2 teaspoon salt
  • • 1 teaspoon baking soda

Method

Tap a step to see its ingredients.

  • Line a large rimmed baking sheet with parchment paper or butter it generously, and keep it beside the stove.
  • Have a candy thermometer ready before beginning.
Method chart combining ingredients and cooking steps
1 cup granulated sugardissolveboil to 300 Fstir inspread and cool
1/2 cup light corn syrup
1/4 cup water
1 cup roasted salted peanuts
1 tablespoon unsalted butter
1/2 teaspoon salt
1 teaspoon baking soda
  1. 1 dissolve 3 ingredients

    Combine the granulated sugar, light corn syrup, and water in a heavy saucepan over medium heat, stirring just until the sugar dissolves.

    • 1 cup granulated sugar
    • 1/2 cup light corn syrup
    • 1/4 cup water
  2. 2 boil to 300 F

    Bring the syrup to a boil and cook without stirring until a candy thermometer registers 300 F.

    From: dissolve

  3. 3 stir in 4 ingredients

    Remove the syrup from the heat and quickly stir in the roasted peanuts, butter, salt, and baking soda until the mixture is foamy and evenly combined.

    From: boil to 300 F

    • 1 cup roasted salted peanuts
    • 1 tablespoon unsalted butter
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
  4. 4 spread and cool

    Pour the foaming brittle onto the prepared baking sheet, spread it quickly into a thin layer, and let it cool completely before breaking into pieces.

    From: stir in

  1. 1

    dissolve

    Combine the granulated sugar, light corn syrup, and water in a heavy saucepan over medium heat, stirring just until the sugar dissolves.

    1 cup granulated sugar; 1/2 cup light corn syrup; 1/4 cup water

  2. 2

    boil to 300 F

    Bring the syrup to a boil and cook without stirring until a candy thermometer registers 300 F.

  3. 3

    stir in

    Remove the syrup from the heat and quickly stir in the roasted peanuts, butter, salt, and baking soda until the mixture is foamy and evenly combined.

    1 cup roasted salted peanuts; 1 tablespoon unsalted butter; 1/2 teaspoon salt; 1 teaspoon baking soda

  4. 4

    spread and cool

    Pour the foaming brittle onto the prepared baking sheet, spread it quickly into a thin layer, and let it cool completely before breaking into pieces.

Text instructions
1

Line a large rimmed baking sheet with parchment paper or butter it generously, and keep it beside the stove.

2

Have a candy thermometer ready before beginning.

3

Combine the granulated sugar, light corn syrup, and water in a heavy saucepan over medium heat, stirring just until the sugar dissolves.

4

Bring the syrup to a boil and cook without stirring until a candy thermometer registers 300 F.

5

Remove the syrup from the heat and quickly stir in the roasted peanuts, butter, salt, and baking soda until the mixture is foamy and evenly combined.

6

Pour the foaming brittle onto the prepared baking sheet, spread it quickly into a thin layer, and let it cool completely before breaking into pieces.

Recipe from Cookbook Hub - www.cookbookhub.org

Serves: 12