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The Awesomest Peanut Brittle in the World

peanut brittle

Oh my god, where has December gone? I can’t believe it’s almost over and this is only my third post of the month. But seriously, it’s not all my fault. I had a weekend getaway (Leavenworth, WA, so fun!), I had jury duty (depressing case, don’t ask), and then it was Christmas. But now, finally, here is Peanut Brittle! I also had to wait and post this because I sent some to my mom and aunt for Christmas and I didn’t want to spoil the surprise.

This was seriously easy. I was afraid it was going to be tricky what with having to reach a certain temperature and not having the sugar crystalize and what not but it was no problem at all. Just pop it all in a pot, melt, stir, darken in color, pour, roll and cut. Well, perhaps that is a bit of a simplification but not by much.

If you have a candy thermometer, it certainly wouldn’t hurt to be aware of the temperature while making the brittle. I did not use one and I was blissfully unaware of the actual temperature at all times. I am living on the edge of peanut brittle making!

Yeah, there’s corn syrup in this recipe. But there’s also more than a stick of butter so seriously, you’re concerned about the corn syrup??!

Peanut Brittle
(Recipe adapted from Jacques Torres)
Non-stick spray
2 tsp vanilla extract
3 1/4 cups unsalted toasted peanuts
1/4 cup plus 1 tbsp corn syrup
1 scant cup granulated sugar
1 1/4 cups unsalted butter, cubed
1/4 cup honey
2 tsp salt

Line two flat baking sheets with parchment paper. Give them a quick coating with non-stick spray.

brittle

Place all the ingredients in a saucepan and place over high heat.

brittle

Cook to a caramel color while continuously stirring with a wooden spoon.

brittle

This will take about 10+ minutes. The color will turn really quick. I stirred and stirred and stirred for about 8 minutes and then I stirred and it was a darker color. It also got thicker. Pull it off heat as soon as it darkens!

brittle

Immediately pour the peanut mixture onto the parchment paper lined baking sheets. Place another piece of parchment paper over the hot brittle (I sprayed mine with the non-stick spay first).

brittle

Use a rolling pin to roll the peanut brittle into a 3/8-inch thick flat layer.

brittle

Use a sharp chef’s knife to partially cut the brittle while it is still warm.

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Related peanut brittle content on the Website Foodista:

Peanut Brittle on Foodista

7 comments to The Awesomest Peanut Brittle in the World

  • Mel

    Quick question: What ingredient goes at the end of this line: “1/4 cup plus 1 tbsp ” ? This looks delicious, I can’t wait to try it!
    Thank you,
    Mel

  • mlb

    Hi Mel:

    Sorry. That was a duplicate line for the corn syrup. I have fixed it. Thanks for catching that! :)

  • Janet

    It’s ok to take a break. We’ll be there when you post again. Happy New Year!

  • Your Peanut Brittle looks so good! MMmm…thanks for sharing! If you don’t mind I’d love to link our Foodista readers to your post. Just add your choice of widget to this post and you’re all set!

  • Island_Quilter

    I know you did not keep up with the temperature when you made this recipe but can you tell us what temperature we should look for if we choose to cook with a thermometer?

  • mlb

    Island_Quilter: Hi! Since the original recipe (by Jacques Torres) did not include a temperature, and I am not a candy maker, I’m not really sure. I’m sure if you searched google you could probably find out. That’s what I would do to add a guess here! ;-)

    If you make the peanut brittle, I hope you like it!

  • Hello mlb! I found this blog in Foodista and followed it here. This is a lovely blog and awesome Peanut Brittle recipe. This is one of my favorite snack when I was a kid, thanks for sharing. By the way you can place more Foodista widget in your past and future blogs so that other Foodista readers can follow and see your blog too. Just search for a related recipe or food in Foodista and use its widget. I hope to read more from you. Cheers!

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