📝 About This Recipe
A classic American confection that strikes the perfect balance between salty and sweet, this peanut brittle features a deep amber caramel and a light, airy crunch. The addition of premium butter and a touch of sea salt elevates the roasted nut flavors, while the baking soda creates the signature honeycomb texture that melts in your mouth. It is a nostalgic treat that captures the essence of homemade candy-making at its finest, perfect for holiday gifting or a decadent snack.
🥗 Ingredients
The Candy Base
- 2 cups Granulated sugar (standard white sugar)
- 1 cup Light corn syrup (prevents crystallization)
- 1/2 cup Water (filtered)
- 1/2 teaspoon Fine sea salt
The Nut Mixture
- 2 cups Raw peanuts (skinless preferred)
- 4 tablespoons Unsalted butter (cubed, at room temperature)
The Aeration and Flavoring
- 1 1/2 teaspoons Baking soda (sifted to remove lumps)
- 1 teaspoon Pure vanilla extract (high quality)
- 1/2 teaspoon Flaky sea salt (for sprinkling on top)
👨🍳 Instructions
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1
Prepare a large rimmed baking sheet by lining it with a silicone baking mat or heavily greasing it with butter. Set it on a heat-proof surface near your stove.
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2
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light corn syrup, water, and fine sea salt. Stir over medium heat until the sugar is completely dissolved.
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3
Attach a candy thermometer to the side of the pan, ensuring the bulb is submerged in the syrup but not touching the bottom of the pan.
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4
Bring the mixture to a boil without stirring. Continue cooking until the thermometer reaches 250°F (121°C), which is the 'hard ball' stage.
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5
Carefully stir in the raw peanuts and the cubed butter. The temperature will drop slightly, which is normal.
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6
Continue cooking the mixture, stirring constantly now to prevent the peanuts from scorching on the bottom of the pan.
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7
Cook until the mixture reaches 300°F (149°C), also known as the 'hard crack' stage. The syrup should be a golden amber color and smell toasted.
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8
Immediately remove the saucepan from the heat. Speed is essential from this point forward as the candy sets quickly.
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9
Quickly stir in the vanilla extract and the baking soda. The mixture will foam up vigorously and become lighter in color and texture; this is the aeration process.
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10
Immediately pour the foaming mixture onto your prepared baking sheet. Do not scrape the bottom of the pan too aggressively, as any burnt bits might ruin the flavor.
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11
Using a heat-resistant spatula, lightly spread the brittle toward the edges of the pan. Aim for a thickness of about 1/4 inch. Work quickly before it hardens.
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12
While still warm and tacky, sprinkle the flaky sea salt evenly over the surface for that gourmet finish.
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13
Allow the brittle to cool completely at room temperature for at least 45-60 minutes until it is hard and brittle to the touch.
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14
Once cooled, lift the brittle from the sheet and snap it into irregular, bite-sized shards using your hands.
💡 Chef's Tips
Always use a candy thermometer for precision; even a few degrees can change the texture from chewy to brittle. Have all your ingredients measured and ready (mise en place) before you start, as the final steps happen very fast. If using pre-roasted peanuts, add them when the syrup reaches 280°F instead of 250°F to avoid over-browning them. Avoid making brittle on a very humid day, as the sugar will absorb moisture from the air and become sticky. Store in an airtight container at room temperature with parchment paper between layers to prevent sticking.
🍽️ Serving Suggestions
Serve alongside a hot cup of dark roast coffee or a creamy espresso. Crush smaller pieces and sprinkle over premium vanilla bean ice cream for an instant sundae. Package in cellophane bags tied with a ribbon for a sophisticated homemade holiday gift. Pair with a glass of aged bourbon or a smoky Scotch to complement the toasted nut flavors. Add to a dessert charcuterie board with dark chocolate squares and dried apricots.