Classic Peanut Brittle

  • 12 servings
  • Preparation
    5 Minutes
  • Cook
    10 Minutes
  • Total
    15 Minutes

An old-fashioned family favourite, this peanut brittle is bound to become a tradition in your household. This recipe makes homemade candy simple; just be sure to watch the pot and be organized, as it can go from perfect to burnt quickly. 

Ingredients

    • ¾ tsp
      (4 mL) baking soda
    • ½ tsp
      (2 mL) water
    • ½ tsp
      (2 mL) vanilla
    • ¾ cup
      (175 mL) granulated sugar
    • ½ cup
      (125 mL) water
    • ½ cup
      (125 mL) light corn syrup
    • 2 cups
      (500 mL) peanuts
    • 2 tbsp
      (30 mL) butter

Instructions

    1. In a small bowl, stir baking soda with ½ tsp (2 ml) water and vanilla. Set aside.
    2. In a medium saucepan, stir sugar with ½ 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.
    3. Stir in peanuts and butter. Continue to cook, stirring continuously until mixture turns a deeper golden colour, reaching 300°F (140°C) on a candy thermometer, about 2 to 4 minutes once boiling.
    4. 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.
    5. Stir 1 tsp (5 mL) of either Chinese five-spice, hot or sweet paprika, or garam masala into baking soda mixture for a sweet and spicy version.
Notes

Tip: 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 ½ 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, watching carefully, then test again. 
  • To test if temperature has reached 300°F (140°C), spoon about ½ tsp (2 mL) of brittle mixture into the ice water. It will crack into hard threads. 

Per serving:

  • 270 calories,
  • 14 g fat (3 g saturated fat, 0.1 g trans fat),
  • 5 mg cholesterol,
  • 6 g protein,
  • 29 g carbohydrate,
  • 2 g fibre,
  • 25 g sugars,
  • 90 mg sodium.