Peanut Brittle
Peanut Brittle is a classic, don’t you think? It’s one of those old-fashioned candies that shows up around Christmas, at church bake sales, in gift tins, and on kitchen counters when somebody says, “I just made a little something.” A little something? Please. Peanut brittle is crunchy, buttery, nutty, sweet, and just dangerous enough to make you say, “I’ll only have one piece,” while your hand is already reaching for the next one. It makes a great gift for friends and family too. I made some for my fam and one of my neighbors. They loved it. I love it. But I can’t eat as much as I used to for a couple reasons. My teeth can’t handle like they used to, and it makes me fat now. Growing up is rude like that.
This is a sticky recipe to make. Kinda messy, but oh so worth it! And guess how easy it is. You microwave the syrup, mix in the other ingredients, pour it on a cookie sheet very carefully, and let it set. Then you get to take out some anger by beating it into pieces. Candy therapy. Just remember, hot sugar is not playing around, so use oven mitts, move slowly, and keep little helpers back until the brittle is cool and ready to break.
Just imagine the thing or person you’re the most upset with and break away. Be careful though, you don’t want to end up with nothing but crumbs. I let my grandsons beat one of my batches and we had some really small pieces after that. Boys like to demolish stuff. If you want prettier pieces for gifting, tap the brittle with the back of a spoon or a rolling pin instead of going full construction crew on it.
Fun Peanut Brittle Facts
Brittle is a hard-crack candy, which means the sugar mixture gets cooked until it cools into that glassy, snappy texture we all know and love. The baking soda is not just hanging out in there for fun either. When you stir it in, it helps create tiny bubbles in the candy, making the brittle lighter and easier to bite instead of turning into a sheet of peanut-flavored concrete. Another fun thing? Peanut brittle is one of those candies that feels fancy, but it is made with simple pantry ingredients. Sugar, syrup, peanuts, butter, and a little vanilla can turn into a crunchy homemade gift that looks like you worked way harder than you did.
With this recipe, I used honey roasted peanuts, but you could use regular roasted peanuts, lightly salted peanuts, or even a mix. Maybe you want to change it up a bit. Add some different nuts in there, like macadamia nuts, almonds, cashews, or pecans. Be adventurous! Since this was a gift, I took the safe route and didn’t put my favorite peanut in there, macadamia nuts. When I make a batch for me, I’ll do that. You can also sprinkle a tiny pinch of flaky sea salt over the top before it cools if you like that sweet-and-salty thing. I absolutely do.
Tips and Tricks for Better Brittle
Have everything measured and ready before you start, because once the candy is hot, it moves fast. Grease your baking sheet or line it with parchment paper so the brittle releases without a wrestling match. Stir carefully, scrape the bowl well, and spread the mixture as thin as you can without burning your fingers. Thinner brittle is usually easier to bite and has a better crunch. If your kitchen is humid, try making brittle on a drier day if you can. Humidity is the enemy of crisp candy. And one more thing: don’t walk away while the syrup is cooking. Candy has a way of behaving nicely right up until it decides not to.
Serving Suggestions
Peanut brittle is perfect on a holiday cookie tray, tucked into treat bags, or piled into a cute tin with parchment paper between the layers. Serve it with coffee, hot cocoa, or a cold glass of milk. You can also crumble smaller pieces over vanilla ice cream, sprinkle them on brownies, or add a little crunch to a dessert board with fudge, cookies, pretzels, and fruit. If you are gifting it, tie the bag with a ribbon and add a little note that says, “Careful, it’s addictive.” Because it is.
Storage Tips
Let the brittle cool completely before you pack it up. If it is even a little warm, it can create condensation in the container, and moisture will make brittle sticky instead of snappy. Store it in an airtight container at room temperature in a cool, dry spot. A tin, glass jar with a tight lid, or sturdy food storage container works great. Place parchment or wax paper between layers so the pieces don’t stick together. Do not store peanut brittle with softer candies like fudge or caramels because they can share moisture, and brittle does not appreciate that. I also skip the fridge because cold storage can add moisture and soften the candy. Kept sealed and dry, peanut brittle can stay crunchy for several weeks, which makes it wonderful for make-ahead Christmas gifts.
If you make peanut brittle, what nut will you use?
More Easy Christmas Yummies
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Rock on!
~Bobbi
Peanut Brittle
Equipment
- 9 x 13 Baking Sheet
Ingredients
- 1 Cup Sugar
- 1/2 Cup Light Corn Syrup
- 1/8 Tsp Salt
- 1 Cup Honey Roasted Peanuts
- 2 Tbsp Butter
- 1 Tsp Baking Soda
- 1 Tsp vanilla
Instructions
- Combine sugar, corn syrup and salt in a large glass bowl. Stir. Microwave on high for 4-5 minutes. **Keep an eye on this. Your microwave could be more or less powerful. Adjust the time if need be.
- Add peanuts, stir and microwave an additional 2 minutes. **Again, keep an eye on this.
- Stir in butter, baking soda and vanilla. This is cool, the baking soda makes it bubble up.
- Pour into a buttered/greased/sprayed 9 x 13 cookie sheet. Tilt/shake slightly to spread into a thin layer. Cool until firm. About 2 hours.
- Break into pieces. I used a meat tenderizer, but you could just use the end of a butter knife.
Notes
Nutrition
I really like peanut brittle!!
The problem is that it’s hard to stop eating them once I start 🙂
I agree Winnie…then my teeth hurt…LOL. Very nice to see ya…thanks for stopping by 🙂
Have a great day!!