Peanut Brittle

Peanut brittle is a smooth, flat, rich, and golden brown hard candy with peanuts that are broken into pieces. It's a delicious treat that can be easily made at home. It makes great snack or a perfect gift for a friend. Also, great for holiday giveaway when packaged in a gift box or a decorative jar.
​But there are a few tricks in order to successfully make them. It would be great if you can use a candy thermometer. The temperature will tell you exactly if the syrup is ready. If not available,  I have a few tips for you below. 
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Making it is simple, just boil sugar, water and corn syrup together until syrup becomes thick. Temperature should read about 240F. No thermometer? How will you know? When syrup is thin, the boiling stage is rapid but when it starts to thicken and gets really hot, the syrup's boiling movement slows down. That's the stage where you can add the peanuts. Stir them together until syrup gets thicker and hotter about 300F. You can also tell that stage when the syrup starts to bubble and gets thicker when you continue to stir them. That's about 3 or more minutes. 

When ready, remove from heat and add baking soda and vanilla extract. Why add baking soda? Baking soda creates little air bubbles in the brittle which makes it crunchy. Some add baking soda, some don't. If you see peanut brittle that are crystal clear (meaning the hard candy is see through), it means it doesn't have baking soda and it can get hard on your teeth when you bite. With baking soda it becomes crunchy and a little chewy. If you want the texture in between, instead of adding 1 tsp, just cut it in half, say add 1/2 tsp instead. 

Immediately transfer the mixture into the a pan greased with oil and spread evenly. Let cool completely and crack to break into serving pieces.
Easy isn't it? If you will give them as a gift, package them in a gift box or a glass jar. Printable recipe and video link how to make it is provided below. If you have questions, comments or if you have tried this recipe, comment box is provided below. Enjoy this delicious homemade Peanut Brittle.
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PEANUT BRITTLE RECIPE

Ingredients:

• 1-1/2 cups granulated sugar
• 3/4 cups water
• 1/2 cup corn syrup
• 2 cups roasted and salted peanuts
• 1 tsp baking soda
• 1 tsp vanilla extract

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* If using unsalted peanuts, add 1 tsp salt
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​VIDEO

Procedure:

• In a medium pot, add sugar, water, corn syrup, and 1 tsp salt (if using unsalted peanuts).
• Turn on medium-high heat and bring to a  rapid boil. Lightly stir and cook for about 8-10 minutes or until syrup is at 240F. 
• Add roasted peanuts and stir for about 3 minutes or until temperature reading is about 300F. Syrup will be somewhat thick and bubbly.
• Remove from heat. Add baking soda and vanilla. Stir until well combined. 
• Immediately transfer to a 13 x 9 pan greased with oil. Spread evenly into a thin layer. Pan can get warm, make sure to place it on a cooling rack. Let cool completely.
• To unmold, just bend the pan lightly to release the peanut brittle.
• Break or crack into serving pieces.
• Serve and enjoy or store in an airtight container. 
• I have TIPS and NOTES below. Please make sure to read them.
• Enjoy!

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TIPS AND NOTES

• Grease your measuring cup with oil then add corn syrup. Doing that will make it easier for you to pour the corn syrup into the pot without sticking from the measuring cup. 
• Use a wooden spoon when stirring the mixture. The syrup mixture will be too hot. Wooden spoon doesn't absorb much heat and will save your hand from burning if you use a regular spoon that's made from stainless steel. Any tool that has a wooden handle is highly recommended.
• If thermometer is not available, you can tell when it is ready when boiling slows down and syrup starts to thicken. 
• Make sure that the pan is greased before transferring the mixture or else it will stick and will be hard to release. When unmolding, just bend the pan lightly and you will hear a crack at the bottom which means it is released.
• When spreading into the pan, grease a spatula with wooden handle. Greasing will avoid sticking and wooden handle can handle the heat of the mixture. Also, the pan can get warmer so place it  in the cooling rack. It will cool faster and protect your surface from heat. 
• As you have read above, I used roasted and salted peanuts. If using unsalted, add 1 tsp salt. 
• Why use Baking Soda? Baking soda creates little air bubbles in the brittle which makes it crunchy. 
• When arranging in an airtight container, line up with a wax paper or parchment paper in between the peanut brittles to avoid sticking.
• Store in an airtight container at room temperature. Do not refrigerate, moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.

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PRINTABLE RECIPE

Peanut Brittle