Peanut brittle is a crispy, sweet, and nutty candy made by caramelizing sugar and corn syrup before adding peanuts and baking soda. The baking soda creates tiny air pockets, giving the brittle a light, crunchy texture. This old-fashioned treat is perfect for holidays, gifts, or anytime you want a nostalgic homemade candy.
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Peanut Brittle
Peanut Brittle FAQ
Why do the peanuts pop while cooking?
As they heat up, moisture inside the peanuts turns to steam, causing them to pop. This is a sign they are roasting properly.
Why is baking soda used in peanut brittle?
Baking soda reacts with the sugar mixture, creating air bubbles that make the brittle light and crisp.
Can I use raw peanuts instead of shelled peanuts?
Yes, raw peanuts work best because they roast while cooking.
How do I prevent the brittle from sticking?
Use a well-greased baking sheet or parchment paper to prevent sticking.
How should I store peanut brittle?
Store it in an airtight container at room temperature for up to two weeks to keep it crisp.
Food History
Peanut brittle dates back to the 19th century and has long been a favorite homemade candy. Some stories suggest it originated in the Southern U.S., while others believe it was created by accident when a cook mistakenly used baking soda instead of cream of tartar. Either way, peanut brittle became a popular treat, especially around the holidays.
Timeline
- 1800s – Peanut brittle recipes appear in American cookbooks.
- Early 1900s – Corn syrup becomes a common ingredient, making the candy easier to prepare.
- Present Day – Peanut brittle remains a classic homemade treat.
Recipe Discussion
This peanut brittle recipe creates a perfectly golden, crisp candy with a deep caramelized flavor. The peanuts add a rich nuttiness, while the baking soda ensures a light, airy crunch. Cooking over medium heat allows the sugar and corn syrup to reach the right consistency without burning.
The key is to watch the peanuts closely—once they pop and look roasted, it’s time to remove the mixture from the heat and stir in the baking soda. This step gives the brittle its signature texture.
Preparation Tips
- Use a candy thermometer – The sugar mixture should reach 300°F (hard crack stage) for the best texture.
- Stir at intervals – This prevents burning and ensures even cooking.
- Work quickly when adding baking soda – The mixture will foam and harden fast.
- Use a greased cookie sheet or parchment paper – Prevents sticking and makes cleanup easier.
- Break into pieces once fully cooled – The brittle should snap easily when broken.
Recommended Kitchen Products
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- Candy Thermometer – Ensures the sugar mixture reaches the perfect temperature.
- Heavy-Bottomed Saucepan – Prevents burning while cooking sugar.
- Silicone Spatula – Ideal for stirring without sticking.
- Baking Sheet – Needed for spreading out the brittle to cool.
- Parchment Paper – Helps prevent sticking for easy removal.
Serving Suggestions
- As a holiday gift – Package in festive tins or bags.
- Crumpled over ice cream – Adds a crunchy topping.
- Dipped in chocolate – A sweet twist on classic brittle.
- Served with coffee or tea – A perfect crunchy snack.
- Mixed into trail mix – Adds a sweet, nutty element.
A Crunchy, Sweet Treat for Any Occasion
Peanut brittle is an old-fashioned candy with a satisfying crunch and a rich, caramelized flavor. Whether you’re making it for a holiday treat or just because, this homemade version is sure to impress!
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Peanut Brittle Recipe
Peanut Brittle
This homemade peanut brittle features a crisp, caramelized texture with roasted peanuts and a light, airy crunch. Made with sugar, corn syrup, and baking soda, it's an easy-to-make classic candy perfect for snacking or gifting.
Ingredients
- 1 cup sugar
- ½ cup corn syrup (Karo)
- ½ cup water
- 2 cups shelled peanuts
- 1 teaspoon baking soda
Instructions
- Mix sugar, corn syrup, water, and peanuts in a 2-quart saucepan.
- Cook over medium heat, stirring at intervals.
- Cook for about 20 minutes, starting from the moment the peanuts begin to pop (between 12-15 minutes).
- Once the peanuts are roasted and golden, remove from heat.
- Stir in baking soda quickly.
- Pour onto a well-greased cookie sheet and spread evenly.
- Let cool completely, then break into pieces.