Peanut Brittle Recipe

Sugar: The base sweetener that caramelizes to create the brittle texture.

Light corn syrup: Helps prevent crystallization and ensures a smooth, even texture.

Water: Aids in dissolving the sugar and achieving the right consistency.

Raw peanuts: Adds crunch and a nutty flavor to the brittle.

Unsalted butter: Adds richness and helps with the smooth texture.

Baking soda: Creates tiny air bubbles for a lighter, more brittle texture.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

When making peanut brittle, ensure you have all your ingredients pre-measured and ready to go. Timing is crucial, especially when the sugar mixture reaches the desired temperature. Once it hits 300°F (150°C), you need to quickly remove it from the heat and add the butter, baking soda, and vanilla extract. The baking soda will cause the mixture to foam and lighten, giving the brittle its characteristic texture. Work swiftly to pour and spread the mixture onto the baking sheet before it hardens.

• sugar - Substitute with honey: Honey adds a unique flavor and can provide a similar sweetness and texture when cooked.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• light corn syrup - Substitute with maple syrup: Maple syrup provides a natural sweetness and a distinct flavor.

• light corn syrup - Substitute with agave nectar: Agave nectar is a natural sweetener that can mimic the consistency of corn syrup.

• water - Substitute with apple juice: Apple juice can add a subtle fruity flavor while maintaining the necessary liquid content.

• raw peanuts - Substitute with raw almonds: Raw almonds offer a different nutty flavor and similar crunch.

• raw peanuts - Substitute with sunflower seeds: Sunflower seeds provide a nutty taste and are a good option for those with peanut allergies.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a similar texture and a slight coconut flavor.

• unsalted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in most recipes.

• baking soda - Substitute with baking powder: Baking powder can be used, but you may need to adjust the quantity as it contains both an acid and a base.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the brittle.

• vanilla extract - Substitute with maple extract: Maple extract can add a rich, sweet flavor that pairs well with the other ingredients.

• Allow the peanut brittle to cool completely on the baking sheet before storing. This ensures it hardens properly and maintains its delightful crunch.
• Break the peanut brittle into smaller, bite-sized pieces. This makes it easier to store and serve.
• Store the pieces in an airtight container. A metal tin or a glass jar with a tight-fitting lid works best to keep the peanut brittle fresh and crisp.
• Place a piece of parchment paper between layers of peanut brittle to prevent them from sticking together.
• Keep the container in a cool, dry place. Avoid storing it in humid environments, as moisture can make the peanut brittle sticky and less crunchy.
• If you need to store the peanut brittle for an extended period, consider freezing it. Wrap the pieces in wax paper or parchment paper, then place them in a freezer-safe bag or container.
• When ready to enjoy, allow the peanut brittle to come to room temperature before serving. This helps restore its original texture and flavor.
• Avoid storing peanut brittle near strong-smelling foods, as it can absorb odors and affect its taste.
• For best results, consume the peanut brittle within 2-3 weeks if stored at room temperature, or within 2-3 months if frozen.

• Preheat your oven to 250°F (120°C). Spread the peanut brittle on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, just until it becomes slightly warm and pliable. Be careful not to overheat, as this can cause the sugar to melt and ruin the texture.

• If you prefer using a microwave, place the peanut brittle on a microwave-safe plate. Heat it on medium power in 10-second intervals. Check frequently to ensure it doesn't overheat. This method is quick but requires close attention to avoid burning.

• For a stovetop method, use a non-stick skillet over low heat. Place the peanut brittle in the skillet and warm it gently, turning occasionally with a spatula. This method allows for even heating but requires constant supervision.

• If you have a toaster oven, set it to a low temperature, around 200°F (95°C). Place the peanut brittle on a piece of aluminum foil or a small baking tray. Heat for 5-7 minutes, checking frequently to ensure it doesn't overheat.

• To maintain the crunchiness, avoid reheating large batches at once. Instead, reheat only the amount you plan to consume immediately. Store the remaining peanut brittle in an airtight container to keep it fresh.

• Baking sheet: A flat, rectangular metal pan used for baking and cooking food in the oven. It needs to be greased to prevent the peanut brittle from sticking.

• Saucepan: A deep cooking pan with a handle, used for combining and heating the sugar, corn syrup, and water mixture.

• Candy thermometer: A thermometer used to measure the temperature of a sugar solution, ensuring it reaches the correct stage for making brittle.

• Wooden spoon: A sturdy spoon used for stirring the mixture without conducting heat.

• Measuring cups: Tools used to measure out the ingredients accurately, such as sugar, corn syrup, and water.

• Measuring spoons: Tools used to measure smaller quantities of ingredients like butter, baking soda, and vanilla extract.

• Spatula: A flat, flexible tool used to spread the hot mixture evenly on the baking sheet.

• Oven mitts: Protective gloves used to handle the hot saucepan and baking sheet safely.

• Cooling rack: A wire rack used to allow the peanut brittle to cool evenly after it has been spread on the baking sheet.

Prepare ingredients in advance: Measure and set aside sugar, corn syrup, water, peanuts, butter, baking soda, and vanilla extract before starting.

Use a non-stick saucepan: This helps sugar dissolve faster and prevents sticking, making cleanup easier.

Preheat the baking sheet: Slightly warming the baking sheet can help the peanut brittle spread more evenly.

Keep a candy thermometer handy: This ensures you reach the precise temperature of 300°F (150°C) without constant checking.

Work quickly: Once you remove the mixture from heat, act fast to stir in butter, baking soda, and vanilla extract to avoid hardening.