Peanut brittle
Peanut brittle is a classic American confectionery, each bite chock-a-block with peanuts and caramelised flavour.
Ingredients
Serves: 15
- 150g unsalted peanuts
- 200g granulated sugar
- 160g light corn syrup, or golden syrup
- 120ml water
- 1 teaspoon bicarbonate of soda
Method
Prep:5min ›
Cook:15min ›
Extra time:1hr setting ›
Ready in:1hr20min
- Lay out several sheets of foil to spoon the hot peanut brittle onto.
- In a large frying or saute pan, mix the sugar, syrup and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency on your sugar thermometer (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a sugar thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web.
- Once mixture is at hard ball consistency, add peanuts (they will pop a little). When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from heat. Add bicarb and stir. Mixture will foam.
- Spoon out bite-size pieces onto ungreased foil, stirring the pan constantly between each couple of pieces to prevent setting. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
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Reviews & ratings
Average global rating:
(186)
Reviews in English (156)
Super easy and tasty - 17 Nov 2016
This was so good and so easy to make. I made a few changes to mine though. I used coctail peanuts (2 cups instead of 1) and added 1 tbs of butter to the mixture when I added the peanuts. When I added the baking soda, I also added 1 tsp of vanilla. After it was cooled I covered the top (before breaking it) with a baking chocolate/peanut butter mixture. - 20 Dec 2007 (Review from Allrecipes US | Canada)
Very good brittle. I used plantars dry roasted lightly salted peanuts and it turned out fine. I will pour it onto lightly greased foil next time as the foil stuck to the back of some pieces. I didn't use a thermometer but instead followed the directions for the (dripping off the spoon and leaving hairs behind) It worked great. - 04 Nov 2007 (Review from Allrecipes US | Canada)