Louise'S Scrumptious Peanut Brittle
Louise's Peanut Brittle offers a crunchy, sweet treat with rich peanut flavor, perfect for sharing and satisfying those craving a classic homemade candy experience.
Ingredients
Instructions
- Combine sugar, corn syrup, and water in a large, heavy frying pan.
- Place over medium heat and stir until sugar dissolves. Cover and cook for 3 minutes.
- Remove cover and cook until the mixture reaches soft ball stage (234°F).
- Add peanuts to the mixture.
- Stirring frequently, cook until the brittle reaches hard crack or brittle stage (300°F).
- Remove from heat.
- Add baking soda, vanilla extract, and butter to the mixture.
- Baking soda will make the mixture foamy. Stir until blended but mixture must still be foamy.
- Spread the mixture on a well-buttered 14 1/2 x 17-inch cookie sheet.
Tips & Substitutions
To prevent the sugar from crystallizing, ensure that all utensils and pans are clean and free from moisture. If you don’t have fresh raw Spanish peanuts, feel free to use roasted unsalted peanuts, but add them later in the cooking process to avoid burning. Keep a candy thermometer handy for accuracy, as achieving the right temperature is crucial for the perfect brittle.
Serving Suggestions
Cut the peanut brittle into pieces once it's cooled and set. It makes a delightful snack on its own or can be served alongside coffee or tea. You can also use it as a topping for desserts like ice cream or chocolate mousse. For a treat, consider pairing it with a slice of New York Lemon Cheesecake for a delightful contrast of flavors.
Storage & Reheating
Once the peanut brittle has cooled completely, store it in an airtight container at room temperature for up to two weeks. Avoid refrigerating it, as this can cause it to become sticky. If you need to reheat it, do so gently in the microwave at low power for a few seconds to soften slightly before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Louise'S Scrumptious Peanut Brittle contains roughly 165 calories, with 0g protein, 36g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 902mg per serving (39% 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 a different type of nut in this recipe?
Yes, you can substitute other nuts like almonds or cashews for the Spanish peanuts. Just be aware that the cooking time may vary slightly based on the nut type, so keep an eye on the temperature to ensure perfect brittleness.
What should I do if my brittle becomes too hard?
If your peanut brittle is too hard and difficult to chew, it could be due to overcooking. Next time, monitor the temperature closely and consider removing it from heat just as it reaches the hard crack stage for a more chewable texture.
How can I tell when the brittle is done cooking?
The brittle is done when it reaches 300°F on a candy thermometer and has a nice golden color. If you don’t have a thermometer, you can test by dropping a small amount into cold water; it should harden immediately and snap when cooled.
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).