My mother is well-known for her Southern-style peanut brittle - sweet, crunchy, and chock-full of nuts. Growing up, I used to make it alongside her, spreading out the hot sugar syrup and nuts on a marble slab once used by my great-grandmother. The confection makes a delightful holiday gift, and this recipe's generous yield means you'll have brittle to give away and some to offer guests - just as Mama always did.
Hands-on time: 25 minutes
Total time: 30 minutes
Makes: 2-1/2 pounds
Servings: 9
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup cold water
- Pinch of fine sea salt
- 3 cups unsalted raw peanuts (Spanish or blanched), cashews, almonds, macadamia nuts, or a combination of nuts, coarsely chopped (see Baker's Tip below)
- 1 tablespoon unsalted butter, at room temperature, plus more for coating the baking sheet
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
SPECIAL EQUIPMENT:
- Candy thermometer
Instructions
1. Coat a large, rimmed baking sheet with butter and set it aside. (Test Kitchen Tip: Instead of butter, you can use a silicone baking sheet, which we find offers more even coverage of the pan.)
2. In a medium, heavy-bottomed saucepan over medium-high heat, bring the sugar, corn syrup, water, and salt to a boil, stirring continuously until the sugar has dissolved, about 5 minutes.
3. Continue cooking, swirling the pan occasionally, until the mixture reaches the hard-ball stage (see Kitchen Science below) on a candy thermometer (250-265 degrees), about 5 minutes. With a pastry brush dipped in water or a heat-resistant silicone spatula, wash down the sides of the pan to keep sugar crystals from forming (all adult jobs).
4. Carefully stir in the nuts (the syrup will be very hot!). Continue cooking, stirring frequently to prevent the nuts from burning, until the mixture is light amber in color and the nuts are golden brown, about 5 minutes.
5. Remove the pan from the heat. Add the butter and vanilla extract and stir until the butter is melted. Carefully stir in the baking soda until combined (the mixture will foam up in the pan), then quickly pour the mixture onto the prepared baking sheet (an adult's job).
6. Using an offset or a heat-resistant spatula coated with oil, quickly but carefully spread the candy into a thin, even layer about 1/2 inch thick. Slide the spatula under the hot candy to loosen the edges and bottom.
7. Let the brittle cool completely, about 60 minutes. Break it into large pieces and store it at room temperature in an airtight container layered between pieces of waxed paper. It will keep for up to a month.
Nutritional Information
Per serving (2 ounces): Calories 267 ● Total Fat 12 g (19% DV) ● Saturated Fat 2 g (10% DV) ● Cholesterol 2 mg (1% DV) ● Sodium
91 mg (4% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 2 g (8% DV) ● Sugars 26 g ● Protein 6 g (12% DV)
Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Tips:
Baker's Tip: Roasted nuts can become too dark or taste burnt in the final brittle, so I prefer raw nuts, which are perfectly toasted by the hot syrup.
Kitchen Science: A candy's consistency is determined by the sugar concentration of the syrup used to make it. Higher-temperature syrups, in which the sugar is more concentrated, yield harder candies. Syrup heated to the hard-ball stage will form a hard but pliable ball when dropped into cold water. For the best results, use a candy thermometer to gauge your syrup's temperature. Thermometers are sold at most cooking (and some craft) supply shops for around $12.
Food , Recipes
