Classic Peanut Brittle
- 15 minutes
- 12 servings
An old-fashioned family favourite, this peanut brittle is bound to become a tradition in your household. This recipe makes homemade candy simple; just be sure to watch the pot and be organized, as it can go from perfect to burnt quickly.
Prep time: 5 minutes
Cooking time: Approximately 10 minutes
- ¾ tsp (4 mL) baking soda
- ½ tsp (2 mL) water
- ½ tsp (2 mL) vanilla
- ¾ cup (175 mL) granulated sugar
- ½ cup (125 mL) water
- ½ cup (125 mL) light corn syrup
- 2 cups (500 mL) peanuts
- 2 tbsp (30 mL) butter
Tip: If you don’t have a candy thermometer, you can use a small bowl of very cold water to test as you go:
- Before starting your peanut brittle, fill a small bowl with very cold water and add an ice cube. Refrigerate until ready to use.
- To test if temperature has reached 240°F (120°C), spoon about ½ tsp (2 mL) of brittle mixture into your bowl of cold water. Using your fingers, gather mixture. It should squish together to form a soft ball. If not, cook a bit longer, watching carefully, then test again.
- To test if temperature has reached 300°F (140°C), spoon about ½ tsp (2 mL) of brittle mixture into the ice water. It will crack into hard threads.
- 270 calories,
- 14 g fat (3 g saturated fat, 0.1 g trans fat),
- 5 mg cholesterol,
- 6 g protein,
- 29 g carbohydrate,
- 2 g fibre,
- 25 g sugars,
- 90 mg sodium.
In a small bowl, stir baking soda with ½ tsp (2 ml) water and vanilla. Set aside.
In a medium saucepan, stir sugar with ½ cup (125 ml) water and corn syrup. Set over medium heat, stirring occasionally until mixture turns a light golden colour and reaches 240°F (120°C) on a candy thermometer, about 7 minutes once boiling.
Stir in peanuts and butter. Continue to cook, stirring continuously until mixture turns a deeper golden colour, reaching 300°F (140°C) on a candy thermometer, about 2 to 4 minutes once boiling.
Remove from heat and immediately stir in baking soda mixture until light and foamy. Then quickly turn onto a lightly-buttered baking sheet, spreading as thinly as possible. Let stand until hardened, about 1 hour. Break into large pieces.
Stir 1 tsp (5 mL) of either Chinese five-spice, hot or sweet paprika, or garam masala into baking soda mixture for a sweet and spicy version.