The first time I made peanut brittle, my entire kitchen transformed into a symphony of crackling sugar and roasting nuts. The air grew warm and sweet, carrying that unmistakable, almost caramelized scent that promises something truly special. I remember watching the syrup turn a perfect golden amber, my heart beating a little faster, hoping I’d hit the right stage. When that sheet of hot candy shattered into glistening, buttery shards, I knew I’d found more than a recipe—I’d found a little piece of edible magic. It’s a humble treat, but making it feels like a triumph, and I can’t wait to share that feeling with you.
Ingredients
- 3/4 cup water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 6 tbsp unsalted butter
- 2 ½ cups salted dry roasted peanuts
- 2 tsp vanilla extract
- 1 tsp baking soda
Let’s talk ingredients, because trust me, they each play a starring role. Using salted dry roasted peanuts is non-negotiable for me; their deep, savory crunch perfectly cuts through the sweetness, and they hold up better than raw ones. I’ve tried making brittle with unsalted peanuts and adding salt separately, but the flavor distribution just isn’t the same. The light corn syrup isn’t just for sweetness—it’s what prevents the sugar from crystallizing into a grainy mess. And that baking soda? Don’t you dare skip it. It’s the secret behind that classic, airy, easy-to-bite texture. It foams up and creates thousands of tiny bubbles, making the brittle light instead of a tooth-breaking slab.
Equipment Needed
- A heavy-bottomed, large saucepan (at least 3-quart capacity)
- Candy thermometer (a digital one is ideal)
- Wooden spoon or heat-resistant spatula
- Baking sheet (half-sheet pan)
- Parchment paper or a silicone baking mat
- Rolling pin (optional, for spreading)
Your equipment can make or break this process. That heavy-bottomed saucepan is your best friend—it distributes heat evenly so your sugar syrup doesn’t scorch in one spot. I learned this the hard way with a thin pot, and let’s just say I was scrubbing burnt sugar for days. A candy thermometer is the other essential. You can try the “hard crack stage” water test, but when you’re staring into a pot of bubbling lava, precision is your peace of mind. I swear by my digital one. As for the baking sheet, lining it with parchment or a silicone mat is a lifesaver. Greasing it with butter might sound old-school, but the brittle can sometimes stick in spots. The silicone mat gives me a perfect, no-stick release every single time.
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