Peanut Brittle
Prep Time: 15 min | Cooling Time: 20 min | Total time: 35 min
Whenever I make this it makes me nostalgic, because I had so much of it growing up. Many many sweet sticky memories with this one!
Peanut Brittle
This is a fool proof Peanut Brittle recipe. Crunchy and totally yummy!
For a fun presentation idea, I just wedged it in some popcorn and peanut m and m's.
Equipment
- Baking Sheet
- Silpat mat
- Sugar Thermometer
Ingredients
- 1 1/2 cup sugar
- 1/2 cup water
- 1/4 cup light corn syrup
- 1 tsp baking soda
- 1 tsp vanilla extract
- pinch of salt
- 2 cups roasted unsalted peanuts
- butter for greasing tray if not using silpat mat
Instructions
- Preheat oven to 350 and put baking tray lined with a Silpat to heat up
- Combine sugar, water and corn syrup in a heavy bottom pan, give it a stir and start heating up
- Add a sugar thermometer to pan
- Brush down sides of pan with water using a pastry brush, to avoid the sugar crystalizing
- Heat till 300 F, just shy of hard crack stage
- Add salt, baking soda and vanilla and peanuts stir
- Take your tray out of the oven and pour the mixture on your tray and quickly spread out with spatula or buttered palette knife
- Let it cool at room temperature for 20 mins
- Break into pieces
Video
Notes
Enjoy !
Some helpful tips:
- when you add the vanilla and baking soda to the caramel be careful because it will bubble up
- once the mixture is ready work quickly to spread it, as it starts cooling and becoming hard
Leave a Comment, I'd love to hear your thoughts!