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Peanut Brittle (single batch)

by Ben on November 22nd, 2011

Our tried and true “you better not skip this on Christmas” peanut brittle.

Peanut Brittle

(single batch)

equipment

  • stainless metal pot with high sides (no non-stick finishes, otherwise the sugar will never caramelize)
  • candy thermometer
  • heat resistant spatula (at least 300 degrees)
  • small sheet pan
  • small dish (for salt and soda)
  • Silpat mat or buttered sheet pan
  • cake spreaders
  • small pot of water
  • oven mitts
  • airtight containers

ingredients

  • 3/4 C water
  • 1/3 C brown rice syrup (2.8oz) or light syrup (Caro)
  • 1 1/4 C sugar (250g)
  • 7oz butter, in 1T chunks (to make it easily incorporate)
  • 1/2 t salt (or 1/4t if salted nuts)
  • 1/2 t baking soda
  • 1 2/3 roasted peanuts, reduced salt (or mix non-salted with fully salted, or 2C macadamia nuts)

 

  1. Position candy thermometer in stainless pot.
  2. Add water, corn syrup and sugar, stirring just until incorporated.
  3. Heat over medium high to 250 degrees.
  4. For single batches, tip the pot to the side where the thermometer is so you can take an accurate reading.
  5. While sugar mixture is heating, cut up butter and measure out salt and soda into the small dish.
  6. Mix soda and salt to ensure even distribution and keep handy.
  7. Warm up small pot of water on a nearby burner.
  8. When the sugar mixture hits 250, add the butter to the pan and stir gently.
  9. While the butter melts, put the peanuts on the small sheet pan and heat in a 250 degree oven.
  10. Heat the butter and sugar mixture to 300.
  11. Keep an eye on the thermometer –  it will slowly raise in temperature until it hits about 260, then reach 300 rather quickly.
  12. If the mixture is starting to brown unevenly, stir a bit to even it out.  When the mixture is just under 300, it will be a lovely dark caramel shade.   Pull the pan from the heat, remove the thermometer and put into the small pot of hot water.
  13. Add in the salt, soda and warm peanuts to the caramel as quickly and evenly as possible.
  14. Lightly butter the offset spatulas with the butter wrappers.
  15. Turn out over silpat or on the buttered sheet pan. We have marble counters, so we put cookie sheets underneath to slow down the cooling.
  16. Wait a little bit after pouring. It will get easier to stretch after cooling for a little bit. Then spread out evenly.
  17. As the mixture cools, you’ll be able to push and pull with the spatula or offset spatula.
  18. Once cool, crack into pieces and store in an airtight container.

Tips & Tricks
– When you pour out the brittle scrape the sides and lip of the pan well
– Once you have spread out the brittle, pour the hot water from the small pot into the pan and put it to boil (this will make cleanup much easier)
– If you are using buttered sheet pans, don’t wait too long to remove the brittle, or the pan will stick (if this happens, put the pan in the freezer for a short time twist the pan to help release the brittle)
– If you have dark spots on the pan, use course salt to scrub
– To make other types of brittle, substitute 1 2/3 c. of small nuts or 2 c. of larger nuts (such as macadamia nuts)

Yields 1.6 pounds of brittle

From → Baking

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