Peanut Brittle
Peanut brittle is a confectionery favorite that is easy to make. Add this homemade peanut brittle to your cookie spread or pack it up for gifting!
Servings: 10 servings
Calories: 496kcal
Ingredients
- 2 cups white granulated sugar
- 1 cup light corn syrup
- ¾ cup water
- 2 ½ cups salted roasted peanuts
- 3 tablespoon unsalted butter cubed
- 2 teaspoon maple extract
- 1 teaspoon baking soda
Instructions
- Grease a rimmed baking sheet with butter or oil and set aside.
- In a saucepan, combine the sugar, corn syrup, and water over medium-high heat, stirring occasionally.
- Once the mixture is clear and boiling, use a brush to brush water around the edges of the inside of the pot (this prevent crystallization).
- Using a candy thermometer, heat the mixture until 275°F.
- Once heated to 275°F, stir in the peanuts and butter. Stir constantly until the mixture becomes golden brown and is heated to 300°F.
- Remove from heat and quickly stir in the maple extract and baking soda.
- Carefully pour the mixture onto the prepared baking sheet, smoothing quickly with a greased spoon or spatula. Allow to cool at room temperature until completely hardened (about an hour).
- Break into large pieces, then serve or store in an airtight container.
Notes
- It's important to get all of your ingredients ready before starting this recipe. Things move very quickly and are time sensitive when making candy so it’s best just to have everything ready before you start!
- Brushing the inside of the pot with water helps to prevent crystallization by washing away any remaining sugar granules that haven’t dissolved.
- Maple extract is not essential but adds a lot of flavor! You can sub vanilla extract if you prefer.
- Chopped pecans, walnuts, almonds, and other nuts all work as great substitutes in this recipe.
Nutrition
Serving: 1serving | Calories: 496kcal | Carbohydrates: 74g | Protein: 9g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 14g | Cholesterol: 9mg | Sodium: 298mg | Fiber: 3g | Sugar: 68g
