Brown Sugar Peanut Brittle
A crunchy, sweet peanut brittle with rich brown sugar flavor and a hint of saltiness, perfect for snacking or gifting to peanut lovers and candy enthusiasts.
Ingredients
Instructions
- In a heavy 3-quart saucepan, combine granulated sugar, corn syrup, water, and a dash of salt.
- Cook and stir until sugars dissolve.
- When syrup boils, stir frequently after mixture reaches thread stage. Add butter when candy thermometer reaches 230°F.
- Add peanuts when temperature reaches soft crack stage (280°F).
- Stir constantly until temperature reaches hard crack stage (300°F).
- Remove from heat.
- Quickly stir in baking soda.
- Mix well until the mixture is uniform.
Tips & Substitutions
For best results, use a heavy-bottomed saucepan to prevent burning. If you want a nut-free version, substitute the peanuts with sunflower seeds. Ensure you have a reliable candy thermometer for accurate temperature readings, as this is crucial for achieving the right texture. Stirring constantly prevents the mixture from scorching and helps to achieve the perfect brittle consistency.
Serving Suggestions
Break the peanut brittle into pieces and serve as a delightful treat during gatherings or as a sweet snack. It pairs beautifully with coffee or tea. For a creative presentation, consider packaging it in decorative bags for gifting. You can also serve it alongside desserts like ice cream or brownies for added crunch.
Storage & Reheating
Allow the peanut brittle to cool completely before storing. Place it in an airtight container at room temperature to keep it fresh for up to two weeks. If you live in a humid area, consider using parchment paper between layers to prevent sticking. Avoid refrigerating, as it can cause the brittle to become sticky.
Nutrition & Diet Analysis (per serving)
Each serving of Brown Sugar Peanut Brittle contains roughly 493 calories, with 1g protein, 35g carbohydrates, and 40g fat. It is a good source of vitamin C (16% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of nuts instead of peanuts?
Absolutely! Feel free to substitute raw Spanish peanuts with almonds, cashews, or pecans. Just ensure that the nuts are raw and unsalted for the best flavor and texture in the brittle.
What should I do if my candy thermometer is broken?
If you don't have a working candy thermometer, you can test the syrup by dropping a small amount into cold water. If it forms a hard ball, it’s ready. Be mindful of the stages: thread stage is when it forms a thin thread, soft crack is at 280°F, and hard crack is at 300°F.
How can I make my brittle less sticky?
To reduce stickiness, make sure the brittle is cooked to the hard crack stage, which ensures it hardens properly. Additionally, storing it in an airtight container at room temperature helps maintain its crispness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).