Brown Sugar Peanut Brittle is so delicious and that it will WOW everyone you served it to. This old fashion homemade peanut brittle recipe is quick and easy to make and tastes just like the professionals make theirs. In fact, this recipe puts store-bought peanut brittle to shame! Also Brown Sugar Peanut Brittle makes great Christmas gifts for your family and friends.
There is a lot of sugar in this recipe, so dieters beware. If you are going to have a treat that you know is bad for you, doesn’t it make sense to have the best-tasting treat you can, and satisfy the craving?
This recipe and photos are courtesy of Cynthia Detterick-Pineda of Andrews, TX. Check out more of Cynthia’s Southwest Recipes.
More wonderful Candy Recipes.
- 1 cup granulated sugar
- 1 cup (firmly-packed) light brown sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/8 teaspoon salt
- 1/4 cup butter*
- 2 to 3 cups peanuts, raw and shelled
- 1 1/2 teaspoons baking soda*
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Butter a baking pan or Cookie Sheets (with sides) or line with Silicone Baking Mats; set aside.
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In a large heavy sauce pan (at least 3-quart size), combine granulated sugar, brown sugar, corn syrup, water and salt. Cook over medium high heat until all the sugar is dissolved. Continue to cook, stirring constantly, until the mixture comes just to a full boil.
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Stir in the butter. Continue to cook, without stirring, until a candy thermometer reached 230 degrees F. Once it has reached this temperature a thread should form when the spoon is dipped into the mixture and lifted up. Cook and stir until you reach 280 degrees F, or the soft crack stage. (If you do not have a thermometer, place a small drop of the mixture into a bowl with room temperature water, the mixture should be make a firm ball that is slightly crunchy).
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When you have reached 290 degrees F, add the peanuts (all at once) and stir in. Continue to stir constantly until you reach 300 degrees F, or the hard crack stage (a small amount of the mixture will make a hard ball when dropped into the water). I was taught to keep on stirring until you hear the peanuts begin to “pop”, and then remove the pot from the heat.
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Stir in the baking soda, and mix well. It is going to “foam” up, which is what gives you light, airy brittle. Stir it well, but do not stir it all the way flat, unless you really want flat hard crunchy brittle.
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Working quickly, pour the candy mixture onto the prepared cookie sheet. Either spread with your spatula or tilt, shake and “shimmy” the candy until is has spread out as far as possible on the pan. You must do this as quickly as it sets up fast!
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Tip: Place your baking sheet in a warm oven. By doing this, you add the hot candy mixture on a warm pan instead of a cold one. This gives you a little more time to spread out the mixture more evenly.
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Allow to cool until it is room temperature, then lift the pan up and drop it onto the table (at least that is how I do it, you can crack it into pieces with the back of a heavy knife, or even with your hands if you wish).
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You now have about 2 pounds of wonderful, crunchy peanut brittle! So enjoy!
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Storing Peanut Brittle: Store the brittle in an airtight container once it has completely cooled.
* Baking soda adds bubbles that the brittle more porous and delicate texture. Butter also helps to make the candy tender and easier to chew.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
5 Responses to “Brown Sugar Peanut Brittle Recipe”
Kristie
OMG! I don’t leave comments for anything but I had to for this one! I tried all the “Best peanut brittle” recipes online. I was so disappointed after they all were terrible and went straight into the trash. I looked for a recipe that was “airy” and this was the one! The ABSOLUTE BEST peanut brittle in the world! This brittle is so perfect, crunchy and airy and full of flavor! And addicting! I am so happy I found this recipe and will never make it any other way.
Janet joyce
The first time I have had success with peanut brittle. Absolutely delicious.
Rob
I didn’t fully understand what to do between 280 and 290 (was 280 only mentioned as it was the hard crack stage?). Anyway, I went with 3 cups of peanuts…adding these at the 290 degree point caused a rapid drop in temperature. We stirred until the peanuts were fully mixed in, then pretty much let it sit without stirring until the temp got back up to 300. Can someone comment as to what to do when the peanuts drops the temperature so much? Other than that, I think the end result looks promising, but too early to tell as it is still VERY hot.
Jewels
I heat up my peanuts in the oven so they aren’t as cold, it does help some but you have to be careful not to let them burn
Rhonda Russell
WOW………….THE BEST EVER!!! I’ve made lots of brittles, but the brown sugar component makes this recipe “over the top”!!! This one is going into the “family cookbook”!