Homemade peanut brittle is superior to so many of the commercial brands that making a batch is well worth the minimal time and effort. Even people who claimed they disliked this candy found our recipe hard to resist.
Buttering the inside of the cooking pan will prevent sugar crystals from sticking to the sides while the corn syrup, water, sugar and butter cook to 275 degrees. At that stage the peanuts are added and the mixture is cooked, stirring constantly, until it reaches 300 degrees.
Remove the pan from the heat and stirring constantly, add the vanilla, then sprinkle the baking soda over the hot mixture (Step 1). The candy will foam (Step 2) as the baking soda reacts chemically to neutralize the acid of the caramelized sugar. This makes the brittle porous and tender.
Pour the candy mixture onto a buttered baking sheet that has been warmed in a low oven (Step 3). Using a buttered metal spatula, begin spreading the brittle into an even layer (Step 4). The warm surface helps in spreading the candy.
As the candy cools, stretch it into a thin sheet by lifting and pulling the edges with two buttered forks (Step 5). This can also be done with buttered fingers (Step 6).
Pull the candy gently to avoid tearing. Stretching is what makes the candy crisp--the thinner it’s stretched, the more brittle it becomes.
Work your way around the pan, pulling off pieces as you stretch. By turning these pieces upside down, the peanuts will stay suspended in the center rather than sinking to the bottom of the candy. Set the pieces aside on another lightly buttered baking sheet.
When cool, break the brittle into pieces with your hands (Step 7), the handle of a wooden spoon or back of a heavy knife. Once completely cooled, store the candy in an airtight container to prevent it from becoming sticky.
PEANUT BRITTLE
Butter
1/2 cup light corn syrup
1/2 cup water
1 cup sugar
1 cup raw peanuts, skins removed
1 teaspoon vanilla
1 teaspoon baking soda
Butter baking sheet and place in oven turned to low or warm.
Butter sides of heavy 4-quart saucepan. Combine corn syrup, water, sugar and 2 tablespoons butter in pan. Place over high heat and stir with wooden spoon until mixture comes to boil.
Reduce heat to medium-low and cook to 275 degrees on candy thermometer (30 to 35 minutes), stirring frequently. Stir in peanuts and continue cooking, stirring constantly, until mixture reaches 300 degrees.
Remove pan from heat and stir in vanilla and baking soda (use caution as mixture will release steam when ingredients are added). Pour mixture onto prepared baking sheet.
Using buttered metal spatula or 2 forks, gently spread and stretch brittle to thin layer. Allow to cool completely.
Break brittle into pieces and store in airtight container. Makes 1 pound.
FAQs
Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12x14-inch rectangle. Let cool until completely firm, at least 30 minutes. Use a mallet to break peanut brittle into pieces.
Why didn't my peanut brittle get hard? ›
The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.
How to make peanut brittle unsticky? ›
Whether it's during the cooking, cooling, or storage process, moisture and humidity can ruin the best batch of brittle in minutes, leaving you with a soggy, sticky mess. This is why eliminating moisture anywhere you can is our top tip on how to store peanut brittle.
What are some fun facts about peanut brittle? ›
In parts of the Middle East, brittle is made with pistachios, while many Asian countries use sesame seeds and peanuts. “Brittle,” a flat hardened sugar candy, is thought to be one of the first candies ever made. Peanut brittle made with corn syrups and nuts began appearing in cookbooks around the 19th century.
How do you break peanuts easily? ›
To shell a peanut by hand, turn it so you can put pressure on both sides of the “seam” and press firmly. It should crack open and you can pull the shell the rest of the way to release the seeds.
Why do you add baking soda to peanut brittle? ›
Baking soda is also very important at this stage since it reacts to the heat, creating carbon dioxide that aerates the caramel, enabling it to snap when someone bites into it rather than requiring them to gnaw at it until it breaks or pulls apart.
How do you fix failed peanut brittle? ›
Why Is My Peanut Brittle Chewy / Sticky / Didn't Harden?
- Break up the brittle and place it in a glass, microwave-safe bowl. Heat on HIGH heat 1-2 minutes until soft and semi-melted. ...
- Transfer the semi-melted brittle to a a clean saucepan. ...
- Immediately remove from the heat and add additional 1/2 teaspoon of baking soda.
It's best kept at room temperature in a cool, dry place, away from any moisture. Brittle loves to soak up moisture, making it chewy. If you notice it getting sticky, it's likely exposed to too much humidity.
Can you overcook peanut brittle? ›
If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky.
Should you refrigerate peanut brittle? ›
To store: Store peanut brittle (once it's completely cooled) in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks. To freeze: Peanut brittle can be frozen and stored up to 3 months.
I've learned that brittle is better when made on a cool, dry day. When I've made the candy on a warmer, humid day, it tends to be a stickier brittle. This is because the brittle takes longer to cool, and it reaches a point where it is no longer evaporating moisture into the air.
Can peanut brittle go bad? ›
Properly stored peanut brittle can last for several weeks, so you can enjoy it over time.
Is peanut brittle good or bad for you? ›
Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.
Is peanut brittle an American thing? ›
But did you know that this popular treat may very well be an American invention? That's right. And an American folk hero of yore may have helped garner its fame. In fact, peanut brittle's place in American pop culture is certainly an established one.
Is peanut brittle a southern thing? ›
The general origin story of peanut brittle is that it came from the South, and that a Southern woman in the second half of the 19th century came up with peanut brittle by accidentally putting baking soda into her taffy instead of cream of tartar.
How to fix stale peanut brittle? ›
You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes. This can help to soften it a bit and restore some of its original texture.
How do you soften separated peanut butter? ›
The Upside Down Method: Store a jar of natural peanut butter upside down for one to three days, then shake for 20 seconds before opening it. Apparently storing the jar upside down enables the oil to rise back up through the peanut butter and essentially mix itself.
How to soften hardened nougat? ›
How to soften hard nougat
- Melt it in a bain-marie in pieces together with a couple of tablespoons of liquid (milk or cream).
- Or opt for the microwave. In this case, 1 minute is enough, otherwise the nougat will become dark and impractical to mix.
