Peanut brittle is one of those old-fashioned candies that no one really thinks about these days– but it’s actually very tasty, and easy to make. It sticks to your molars like crazy and probably causes cavities if you’re not careful, but it’s still good!
My daughter asked me what it was the other day, and rather than just tell her I decided to make some! The basic recipe is the same everywhere– sugar, corn syrup, and peanuts, then add baking soda and butter at the end. It’s a good idea to have your mise en place all set up, since you don’t want your sugar to burn while you’re measuring everything out. The finished candy is crunchy, sticky, and nicely salted, and the batch is just big enough to share without feeling like you’re missing out.
I think boxes of peanut brittle might make nice holiday hostess gifts– or maybe I’ll try it with almonds and a drizzle of dark chocolate, or macadamia nuts, or pecans… so many options!
Classic Peanut Brittle
- 1 cup sugar
- 1/4 cup water
- 1/2 cup corn syrup
- 1/4 tsp. salt
- 1 cup roasted, salted peanuts
- 2 tbs. butter
- 1 tsp. baking soda
- In a large saucepan, stir together sugar, water, corn syrup, and salt, and bring to a boil.
- Once boiling, add the peanuts and continue to cook (stirring occasionally) until syrup reaches 300 degrees F on a candy thermometer. (hard crack stage) There will be a lot of bubbles, which will come more slowly as the syrup thickens.
- Remove from heat and stir in butter, then baking soda. The baking soda will make the mixture a bit foamy and lighter in color.
- Pour brittle onto a silicone- or parchment-lined pan and spread it out thinly using a spatula. Allow to cool completely before breaking into pieces.