Make Peanut Brittle

Satisfy your sweet tooth with a batch of yummy peanut brittle. This crunchy candy uses just a handful of ingredients and is really quite simple to make.

Ingredients

  • 2 cups sugar
  • 1/2 cup creamy peanut butter (or 1 cup for more peanut taste)
  • 1 cup (8 fl. oz) light corn syrup
  • 1 cup (8 fl. oz) water
  • 2 cups raw peanuts
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 2 tablespoons butter

Steps

  1. Combine the sugar and water in a large saucepan over medium heat. After the sugar has completely dissolved (about 5 minutes), add the corn syrup and salt.
  2. Stir the mixture constantly until it begins to boil.
  3. Add the peanuts, and stir until the mixture starts bubbling.
  4. Remove saucepan from the stove.
  5. Quickly mix in the butter, baking soda and peanut butter. Beat until the butter has melted.
  6. Pour the mixture onto a parchment-covered pan. Spread the mixture evenly with a spatula, leaving it about 1/4" (6mm) thick. (This makes it easier to eat.)
  7. Allow the mixture to cool for at least half an hour. Break it up into pieces and it's ready to eat!



Tips

  • To make it easier to measure sticky corn syrup, pour a small amount of vegetable oil into the measuring cup first. The oily residue will cause the syrup to slide out quickly.
  • Measure and have ready all of the ingredients before you try mixing things in and whatnot.
  • To create peanut brittle with a rich peanut flavor, use raw Spanish labeled nuts. Look for the ones with red, papery skins or use blanched raw peanuts.
  • Stretching the candy while hot and pliable will make it easier to eat.[1]
  • By adding the baking soda it will create air bubbles that will cause the peanut brittle to have a porous texture.

Warnings

  • Do not let the sugar cook for too long or the caramel will burn.
  • Boiling sugar solutions can stick to clothes and skin and can cause severe burns if mishandled.

Things You'll Need

  • Stove
  • Thick walled cooking pot/pan
  • Spatula
  • Cookie sheet (biscuit tray) and parchment (baking) paper

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Sources and Citations

  1. ↑ http://www.taunton.com/finecooking/articles/how-to/peanut-brittle.aspx

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