Peanut Brittle Recipe
A crunchy, yet buttery, brittle that is loaded with roasted peanuts!
Equipment
- 1 sheet pan 9" x 13
- 1 silicone baking mat Alternatively lightly butter a sheet pan.
- 1 3-Quart Saucepan
- 1 Heat-Resistant Spatula
- 1 Pastry brush
Ingredients
- 2 Cups Granulated Sugar
- ½ Cup Water
- ½ Cup Unsalted Butter
- ⅓ Cup Corn Syrup (Dark or Light)
- ½ teaspoon Baking Soda
- 12 Ounces Roasted Peanuts
Instructions
- Prepare a 9" x 13" sheet pan by lining with a silicone baking mat or lightly grease with butter.
- Combine granulated sugar, water, butter and corn syrup in a heavy-bottomed sauce pan.
- Begin heating over medium-high heat stirring occasionally until the mixture begins to boil.
- Wipe the inside of the pan with a clean brush dipped in cold water to remove any sugar crystals.
- Continue to cook until the caramel reaches 300℉. This will take 8 - 12 minutes.
- Remove from heat, add the baking soda and stir briefly. Use caution as the caramel may sputter.
- Add the peanuts and stir quickly. Ensure all nuts are coated with the caramel.
- Working quickly, pour the mixture onto the prepared sheet pan. Spread the mixture with a spatula. The mixture is very hot at this point - use caution to prevent burns.
- Cool the nut brittle completely (about 40 minutes) and break pieces.
- Enjoy!
Notes
The caramel will be heated to 300° Fahrenheit - obviously if the caramel comes in contact with your skin it can cause severe burns. Please use the utmost caution while making this recipe.
Nutrition
Calories: 258kcalCarbohydrates: 30gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 14mgSodium: 117mgPotassium: 149mgFiber: 2gSugar: 27gVitamin A: 158IUCalcium: 22mgIron: 0.4mg
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