Classic Peanut Brittle - This recipe makes homemade candy simple and delicious.
Classic Peanut BrittlePrep time: 5 minutes
Cook time: 10 minutes
Makes: 12 servings
- 3/4 tsp (4 mL) baking soda
- 1/2 tsp (2 mL) water
- 1/2 tsp (2 mL) vanilla
- 3/4 cup (175 mL) granulated sugar
- 1/2 cup (125 mL) water
- 1/2 cup (125 mL) light corn syrup
- 2 cups (500 mL) peanuts
- 2 tbsp (30 mL) butter
- In a small bowl, stir baking soda with 1/2 tsp (2 mL) water and vanilla. Set aside.
- In a medium saucepan stir sugar with 1/2 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 cooking, stirring continuously until mixture turns a deeper golden colour and reaches 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.
Variation: For a sweet and spicy version, stir 1 tsp (5 mL) of either Chinese 5 spice, hot or sweet smoked paprika, or garam masala into baking soda mixture.
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 1/2 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 while watching carefully, then test again. To test if temperature has reached 300°F (140°C), spoon about 1/2 tsp (2 mL) of brittle mixture into the ice water. It will crack into hard threads.
Find more recipes at www.peanutbureau.ca.