Tested Baking & Dessert Recipes & Videos

breakfast & brunch bars & squares cupcake recipes shortbread recipes comfort foods youtube channel
about us
substitutions
ingredients
glossary
conversions
weight vs volume
chocolate recipes
apple recipes
pumpkin recipes
cranberry recipes
biscotti recipes
candy recipes
healthy baking
pudding recipes
quick breads
english tea party
blueberry recipes
lemon recipes
strawberry recipes
trifle recipes
ice cream recipes
halloween baking
valentine's baking
easter baking
thanksgiving baking
christmas cookies
christmas baking
christmas candy
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

Peanut Brittle Recipe & Video

Printer Friendly Page

I've always loved Peanut Brittle. For me, Peanut Brittle is a tie to the past; an old fashioned candy that appeared in our house only during the Christmas season. I remember how it came in a small cardboard box wrapped in cellophane that I couldn't wait to open. I think the appeal of Peanut Brittle is how its shiny and hard surface belies how easily the sugary brittle dissolves on the tongue, leaving behind  delicious chunks of toasted peanuts to chew on and savor.  

 

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). 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.

To start this Peanut Brittle, the water, corn syrup,  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 about 245 degrees F (118 degrees C). Brittles are cooked to a very high temperature, the 'hard crack' stage (296 degrees F, 147 degrees C). You will need to stir the sugar mixture occasionally to prevent the peanuts from sticking to the bottom of the pan, and thereby scorching. 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 until everything is mixed together. Baking soda is added as it helps with browning plus it 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 two forks to stretch the brittle to how thin you want it.

Related Recipes You May Like

Buttercrunch Toffee

Pumpkin Seed Brittle

Peanut Butter Cups

Fruit & Nut Balls (Sugarplums)

White Chocolate Candy Bars

Peppermint Patties

Peanut Brittle: Lightly butter a large baking sheet.

Have ready the baking soda, vanilla extract, and butter. Set aside.

In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon or heatproof spatula. Cover the saucepan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Then remove lid and clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan. Cook until the syrup reaches 296 degrees F (147 degrees C) (hard crack stage), stirring occasionally to prevent the peanuts from sticking to the bottom of the pan,

Remove from heat and immediately stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring until everything is mixed together (about 30 seconds). Immediately pour the brittle onto your baking sheet. If you want a thin brittle, then while the brittle is still very hot, use two forks to stretch the brittle. Do this by gently pulling 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 or in the refrigerator for up to two weeks.

This recipe can be doubled.

Makes about 1 pound (450 grams). Preparation time 30 minutes.

Peanut Brittle:

1 teaspoon (4 grams) baking soda

1/2 teaspoon pure vanilla extract

1/2 tablespoon (7 grams) butter, cut into small pieces

1/4 cup (60 ml) water

1/2 cup (120 ml) light corn syrup

1 cup (200 grams) white granulated sugar

1/8 teaspoon salt

1 cup (140 grams) raw blanched peanuts

 
 
     
 

 

 

Stephanie's Mixer

New Videos

   
 

     

Top 40 Video Recipes of 2013

1. Red Velvet Cake

2. Red Velvet Cupcakes

3. Vanilla Cake

4. Cake Pops

5. Vanilla Cupcakes

6. Peanut Butter Balls

7. New York Cheesecake

8. American Sponge Cake

9. Brownies

10.Banana Chocolate Cupcakes

11.Royal Icing

12. Shortbread Cookies

13. Pound Cake 14. Chocolate Cupcakes 15. French Macarons
16. Cinnamon Rolls 17. Carrot Cake 18. Chocolate Chip Cookies 19. Pancakes 20. Oatmeal Cookies
21. Orange Chiffon Cake 22. Whipped Cream Frosting 23. Biscuits 24. Apple Pie 25. M&M Cookies
26. Fruit Tart 27. Cake Doughnuts 28. Sugar Cookies 29. Cream Puffs 30. Homemade Doughnuts 
31. Chocolate Cake 32. Pavlova 33. No Bake Cheesecake 34. Molten Chocolate Cakes 35. Meringue Cookies
36. Chocolate Chiffon Cake 37. Chocolate Banana Cake 38. Lemon Curd 39. Cheesecakes (Individual) 40. Ganache
   
 
   
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2014 iFood Media LLC