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Oh, the holidays! Is there anything better than the smell of homemade candy filling your kitchen? For me, it always brings back memories of my Grandma, bless her heart. She used to make the absolute best peanut brittle from scratch, and I swear it tasted like pure Christmas magic. She’d always let me help her pour it out, though she made me stand *way* back because that hot sugar is no joke! Making your own peanut brittle might sound a little intimidating, but trust me, this recipe is surprisingly easy and turns out just fantastic. It’s perfect for wrapping up as little gifts for neighbors or just having on hand for quando quando quando when those sweet cravings hit. You can read more about my kitchen adventures and how it all started over on my ‘About Me’ page!
- Why You'll Love This Easy Peanut Brittle Recipe
- Ingredients for Perfect Homemade Peanut Brittle
- Step-by-Step Guide: How to Make Peanut Brittle
- Tips for the Best Peanut Brittle
- Ingredient Notes and Substitutions for Peanut Brittle
- Serving and Storing Your Delicious Peanut Brittle
- Frequently Asked Questions About Peanut Brittle
- Nutritional Information for Easy Homemade Peanut Brittle
Why You’ll Love This Easy Peanut Brittle Recipe
Seriously, this peanut brittle recipe is a winner! Here’s why you’ll want to make it:
- Super Simple: It uses just a few common ingredients you probably already have.
- Quick to Make: You can whip up a batch in about 30 minutes – perfect for when you need a last-minute treat.
- Irresistibly Delicious: That perfect crunch, sweet and salty flavor combo? Oh yeah.
- The Perfect Gift: Hand-wrapped brittle makes the most thoughtful holiday present for anyone!
Ingredients for Perfect Homemade Peanut Brittle
Okay, let’s talk ingredients! Honestly, the beauty of this peanut brittle is how few things you need, and chances are you’ve got most of them hiding in your pantry right now. Here’s what you’ll need to gather up:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup roasted, salted peanuts
- 2 tablespoons butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
That’s it! Simple, right? Using roasted, salted peanuts gives it that lovely sweet and salty punch that just makes it totally irresistible. And make sure you have your butter and baking soda ready to go – they do something pretty magical at the end!
Step-by-Step Guide: How to Make Peanut Brittle
Alright, let’s get down to business! Making this peanut brittle is actually a bit of a process, but it’s so worth it. Just follow these steps carefully, and you’ll have a beautiful, crunchy batch in no time. And hey, remember what Grandma always said: safety first when you’re dealing with boiling sugar!
Preparing Your Workspace for Peanut Brittle
First things first, you gotta get your baking sheet ready. Take a big one – seriously, bigger is better here so you don’t have super thick, hard-to-break brittle. Grease it really well or, even better, line it with parchment paper. This step is key, trust me, or you’ll be trying to chip that brittle off for days!
Cooking the Sugar and Syrup Base
Grab a heavy-bottomed saucepan – this is important so the heat distributes evenly and doesn’t scorch. Toss in your sugar and light corn syrup. Put it over medium heat and stir just until the sugar dissolves. Once it’s dissolved, *stop stirring*. Seriously, resist the urge! Let it come to a rolling boil. If you have a candy thermometer, clip it on now and let it cook until it reaches 260°F (127°C), that’s the soft ball stage. It’s like magic watching it bubble up!
Adding the Peanuts and Reaching the Hard Crack Stage
Now, stir in those yummy roasted peanuts. Keep that mixture going, stirring *constantly* this time. You want it to reach a beautiful amber color and hit that magic 300°F (150°C) temperature on your candy thermometer. That’s the hard crack stage, where it’ll get super crisp. If you don’t have a thermometer, watch for the color – it should look like rich caramel. Be really careful here, folks!
The Crucial Foaming Stage: Baking Soda and Vanilla
Okay, this is where the real magic happens and things get exciting! As soon as it hits that 300°F mark, pull the pan *off the heat*. Quickly, quickly stir in the butter, baking soda, and vanilla extract. It’s going to foam up like crazy – give it kind of a big puff! That airy foam is exactly what you want; it’s what makes your brittle light and crunchy instead of a hard, dense lump. Just stir until it’s mostly combined.
Pouring and Spreading Your Peanut Brittle
Working fast is the name of the game here because that hot sugar will start to set up. Pour that bubbly, peanutty mixture right onto your prepared baking sheet. Use a heatproof spatula or, if you’re brave and careful, lightly butter your hands to help spread it out as thinly as you can. The thinner it is, the easier it is to break later!
Cooling and Breaking Your Homemade Peanut Brittle
Now for the hardest part: waiting! Let that peanut brittle cool completely on the baking sheet. No touching, no poking, just let it set up. Once it’s totally cool and hard, you can break it into pieces. I usually just whack it with the back of a wooden spoon or lift an edge and snap it. You’ll get all sorts of fun shapes, which is part of the charm!
Tips for the Best Peanut Brittle
Listen, making perfect peanut brittle doesn’t have to be a huge production. After years of tinkering (and a few sticky messes, I won’t lie!), I’ve picked up a few tricks that make all the difference. Trust me, these little tips will help ensure your brittle is perfectly crunchy and amazing every single time. Think of it as hard-won kitchen wisdom, passed down from my Grandma and learned through my own adventures!
First off, humidity is your enemy. If it’s a super muggy day, your brittle might come out a little sticky, no matter what you do. Try to make it on a drier day if you can! Also, don’t rush the “foaming” stage; that baking soda and vanilla reaction is crucial for airiness. And when you’re cooking the sugar, resist the urge to stir it once it starts boiling until you add the peanuts. Stirring can actually cause sugar to crystallize, and nobody wants that in their brittle!
Ingredient Notes and Substitutions for Peanut Brittle
So, about these ingredients! I picked exactly what I did for a reason, and they really do make this peanut brittle recipe shine. Let’s break it down a bit.
You absolutely want to grab roasted, salted peanuts. The roasting brings out that deep nutty flavor, and the salt? It’s the perfect counterpoint to all that sweet sugar, giving you that irresistible sweet-and-salty combo. If you can only find unsalted, don’t worry! Just add a little pinch more salt when you stir in the butter and baking soda. For the corn syrup, light corn syrup is best because it keeps the brittle smooth and prevents crystallization – you know, those crunchy sugar bits we don’t want. While you *could* technically use another liquid sweetener, corn syrup is really the way to go for that classic texture. And don’t skimp on the real butter and pure vanilla extract; they really do add the best flavor!
Serving and Storing Your Delicious Peanut Brittle
This homemade peanut brittle is just begging to be shared! It’s absolutely perfect for a bustling holiday party or bundled up as a sweet little gift for friends, teachers, or neighbors. Just tuck it into a cute tin or a pretty cellophane bag. This peanut brittle is a real star during the holidays, so don’t miss out on making it a part of your holiday recipe collection!
Once you’ve got your brittle masterpiece made, storing it is super simple. Keep it in an airtight container at room temperature. Seriously, just make sure it’s sealed tight! This keeps it nice and crunchy and away from any sneaky moisture. It’ll stay delicious for a good week or two, though honestly, it usually disappears much faster than that around here!
Frequently Asked Questions About Peanut Brittle
Got questions about making this delicious peanut brittle? I totally get it! Candy making can feel a little tricky sometimes, but don’t worry. Here are some common things people ask, and I’m happy to shed some light on them to make sure your homemade brittle turns out perfectly.
What is the ideal temperature for peanut brittle?
The temperatures are super important for getting that perfect crunch! You want to hit 260°F (127°C) for the soft ball stage when you add the peanuts, and then cook it up to 300°F (150°C) for the hard crack stage. This ensures it sets up beautifully and breaks with that satisfying snap!
Can I use different nuts in my peanut brittle?
Oh, absolutely! While I love classic peanuts, feel free to swap them out. Pecans, walnuts, even almonds would be delicious! The amount will be about the same. Just remember that different nuts have different moisture contents, so cooking times might vary slightly. Keep an eye on that candy thermometer!
Why is my peanut brittle sticky?
Sticky brittle is usually a sign of a couple of things. The most common culprit is humidity – sugary candy hates moisture! Try making it on a drier day. It can also happen if the sugar mixture wasn’t cooked quite long enough to reach the hard crack stage. Make sure you’re using that candy thermometer and letting it get up to temperature!
Nutritional Information for Easy Homemade Peanut Brittle
Now, I always like to give you a ballpark idea of what you’re getting into nutritionally. Keep in mind, these numbers are just estimates, because how much you eat and the exact brands you use can tweak things a little. But generally, this peanut brittle is pretty darn tasty!
Per 1 ounce serving (about 2-3 pieces):
- Calories: 150
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Sodium: 60mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 20g
- Protein: 3g
- Cholesterol: 2mg
So while it’s definitely a treat, it’s got some good stuff in there too, especially protein from those lovely peanuts!
PrintEasy Homemade Peanut Brittle
A simple recipe for classic peanut brittle, perfect for holiday gifts or snacking.
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 1 pound 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup roasted, salted peanuts
- 2 tablespoons butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Grease a large baking sheet or line it with parchment paper.
- In a heavy-bottomed saucepan, combine sugar and corn syrup. Cook over medium heat, stirring until sugar dissolves.
- Bring the mixture to a boil without stirring. Cook until it reaches 260°F (127°C) on a candy thermometer.
- Stir in the peanuts and continue to cook, stirring constantly, until the mixture reaches 300°F (150°C).
- Remove from heat. Quickly stir in the butter, baking soda, and vanilla extract. The mixture will foam up.
- Pour the mixture onto the prepared baking sheet and spread it thinly.
- Let it cool completely, then break into pieces.
Notes
- For a smoother brittle, you can lightly butter your hands before handling the hot mixture, but be very careful.
- Store peanut brittle in an airtight container at room temperature.
Nutrition
- Serving Size: 1 ounce
- Calories: 150
- Sugar: 20g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 2mg