Peanut Brittle Tested Recipe

Peanut Brittle has a sweet and buttery flavor with a hard and crunchy texture. It uses the most basic of ingredients (sugar, corn syrup, and peanuts), and the basic formula is equal volumes of sugar and nuts, with the volume of corn syrup half that of the granulated white sugar. What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle. The salt is added mainly for flavor.

To start this Peanut Brittle, the water, corn syrup, granulated white sugar, raw peanuts, and salt are brought to a boil. Because the peanuts are raw they are added at the beginning so they have time to cook and impart a nice peanut flavor to the sugar mixture. Some recipes call for adding roasted peanuts and if you want to do this, simply add the peanuts, not at the beginning, but rather when the syrup reaches 245 degrees F (118 degrees C). Brittles are cooked to a very high temperature, the 'hard crack' stage (295 degrees F, 147 degrees C). You will need to stir the sugar mixture occasionally to prevent the peanuts from sticking, and thereby scorching, to the bottom of the pan. When the brittle reaches the desired temperature, remove from heat, and carefully add the baking soda, vanilla extract, and butter. The brittle will immediately puff up but just keep stirring for about 30 seconds. The reason baking soda is added is that it aids in browning and gives the brittle a lighter and crunchier texture. Butter and vanilla are added for flavor. The brittle is then poured onto a cookie sheet and if you want a thin brittle, then while the brittle is still very hot, use clean gloved hands to stretch the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.