For a classic take on a holiday favorite, try this Old Fashioned Peanut Brittle.
Although we like to experiment in the kitchen (we have some other fun unique brittles that we are working on for future sharing), sometimes it’s great to just stick with the basics, too. And hence, we wanted to share with you this awesomely classic Peanut Brittle that is just that, timelessly classic.
Just a few notes about making perfect brittle:
One thing that we like in peanut brittle is baking soda. Some recipes use it, some don’t. Well, what’s the purpose behind it? It helps “lighten it up” so to speak. Adding it right at the end before spreading and giving a quick stir adds just a little bit of air to the brittle.
Just like in a lot of candy making, the addition of corn syrup acts as an invert sugar to help prevent the mixture from crystallizing.
We recommend using a heavy non-coated metal pot. Non-stick does not heat as evenly and may result in hot spots that will burn your mixture so they are not the best for candy making.
Probably the most important thing to remember about making brittle – HAVE ALL OF YOUR TOOLS READY TO SPREAD. When the candy hits the right temperature (300 degrees F), you want to take that off and spread it quick. There is a short window of time in which you can spread before it gets hard.
Old Fashioned Peanut Brittle
- 2 cups granulated white sugar
- 1/2 light corn syrup
- 1/2 teaspoon salt
- 1/2 cup water
- 3 cups peanuts
- 1/2 cup stick unsalted butter 1/4, at room temperature
- 1 teaspoon baking soda
Liberally grease a 10x16 inch sheet pan and set aside.
In a medium saucepan (preferably NOT dark nonstick) combine sugar, water, corn syrup, and salt. Place over medium heat and stir until sugar dissolves.
Boil mixture until it reaches 300 degrees on a candy thermometer or when you drizzle into ice water, candy forms hard strings.
Remove from heat.
Add nuts, and stir.
Add butter and combine.
Add baking soda, give it a quick stir and spread immediately onto sheet pan using 2 spatulas (or knives).
Let cool at room temperature.
Crack into pieces once cooled.