Peanut Brittle Recipe

Sugar: The primary sweetener that caramelizes to form the brittle base.

Light corn syrup: Helps prevent the sugar from crystallizing and ensures a smooth texture.

Water: Used to dissolve the sugar and corn syrup, aiding in the cooking process.

Raw peanuts: Adds a nutty flavor and crunch to the brittle.

Unsalted butter: Adds richness and helps create a smooth, glossy finish.

Baking soda: Reacts with the sugar mixture to create a light, airy texture.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

When making peanut brittle, ensure that you use a candy thermometer to accurately measure the temperature of the sugar mixture. This is crucial because the sugar needs to reach the hard crack stage at 300°F (150°C) to achieve the perfect brittle texture. Stirring frequently helps to prevent the peanuts from burning and ensures an even distribution throughout the brittle.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• light corn syrup - Substitute with honey: Honey provides a natural sweetness and helps to achieve a similar consistency.

• water - Substitute with coconut water: Coconut water adds a subtle flavor and maintains the liquid consistency needed.

• raw peanuts - Substitute with raw almonds: Raw almonds offer a different nutty flavor and are also gluten-free.

• unsalted butter - Substitute with coconut oil: Coconut oil is a dairy-free alternative that provides a similar texture and richness.

• baking soda - Substitute with baking powder: Baking powder can be used in a pinch, but use three times the amount to achieve the same leavening effect.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile.

• Allow the peanut brittle to cool completely before storing. This ensures it maintains its crisp texture.
• Store peanut brittle in an airtight container. This prevents moisture from making it sticky or soft.
• Place a piece of parchment paper between layers if you are stacking multiple pieces. This prevents them from sticking together.
• Keep the container in a cool, dry place. Avoid storing it near heat sources or in humid environments.
• For longer storage, you can freeze peanut brittle. Wrap each piece individually in wax paper or parchment paper.
• Place the wrapped pieces in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn.
• Label the container with the date. Peanut brittle can be frozen for up to 2 months.
• When ready to enjoy, allow the peanut brittle to come to room temperature before unwrapping. This helps maintain its texture and flavor.

• Oven Method: Preheat your oven to 250°F (120°C). Place the peanut brittle on a baking sheet lined with parchment paper. Heat for about 5-10 minutes until it becomes slightly warm and pliable. Be cautious not to overheat, as it can become too soft or even burn.

• Microwave Method: Place a piece of peanut brittle on a microwave-safe plate. Heat on medium power for 10-15 seconds. Check the texture and repeat if necessary, but be careful not to overdo it, as microwaves can quickly turn your brittle into a sticky mess.

• Stovetop Method: Use a non-stick skillet over low heat. Place the peanut brittle in the skillet and warm it gently, flipping occasionally. This method requires close attention to avoid melting or burning.

• Hot Water Bath Method: Place the peanut brittle in a heatproof plastic bag. Submerge the bag in hot water (not boiling) for a few minutes. This gentle method helps to warm the brittle without altering its texture too much.

• Toaster Oven Method: If you have a toaster oven, set it to a low temperature (around 250°F or 120°C). Place the peanut brittle on a small baking sheet and heat for 5-7 minutes. This method is great for small batches and quick reheating.

• Baking sheet: A flat, rectangular metal pan used to pour and spread the hot peanut brittle mixture for cooling and setting.

• Saucepan: A deep cooking pan with a handle, used to combine and cook the sugar, corn syrup, and water mixture.

• Candy thermometer: A specialized thermometer used to measure the temperature of the candy mixture to ensure it reaches the correct stage (300°F or 150°C).

• Wooden spoon: A sturdy spoon used for stirring the mixture as it cooks and for incorporating the peanuts, butter, baking soda, and vanilla extract.

• Measuring cups: Tools used to measure the precise amounts of sugar, corn syrup, water, and peanuts.

• Measuring spoons: Tools used to measure the precise amounts of butter, baking soda, and vanilla extract.

• Spatula: A flat, flexible tool used to spread the hot peanut brittle mixture evenly on the baking sheet.

• Grease brush: A brush used to apply a thin layer of grease to the baking sheet to prevent the peanut brittle from sticking.

• Cooling rack: A wire rack used to allow air circulation around the peanut brittle as it cools and hardens.

Prepare ingredients in advance: Measure out sugar, corn syrup, water, and peanuts before starting to cook.

Use a candy thermometer: This ensures you reach the exact temperature quickly without constant checking.

Line the baking sheet: Use parchment paper or a silicone mat to save time on cleanup.

Melt butter ahead: Have the butter ready to mix in immediately after reaching the desired temperature.

Quick stirring: Stir in baking soda and vanilla extract swiftly to ensure even distribution.