Molasses Peanut Brittle
A rich, crunchy molasses peanut brittle with deep caramel flavors and crunchy peanuts, perfect for sharing during holidays or as a sweet gift.
Ingredients
Instructions
- Combine sugar, water, light Karo syrup, and dark molasses in a saucepan.
- Bring the mixture to a boil and cook until it reaches 290°F (hard crack stage).
- Remove from heat and add baking soda and Spanish peanuts, stirring quickly.
- Pour the mixture immediately onto a greased cookie sheet and spread evenly.
- Allow to cool completely before breaking into pieces.
Tips & Substitutions
For the perfect brittle, ensure your sugar mixture reaches the hard crack stage at 290°F, as undercooking will yield a chewy texture. If you don't have Spanish peanuts, you can substitute with roasted peanuts or pecans. To prevent sticking, grease your cookie sheet generously. If you prefer a nuttier flavor, consider toasting the peanuts lightly before adding them to the mixture.
Serving Suggestions
This molasses peanut brittle makes a delightful snack or dessert, perfect for parties or holiday gift-giving. Serve it alongside a cup of coffee or tea for a sweet treat. It also pairs beautifully with Josh'S Apple And Banana Salad, adding a crunchy contrast to the fresh flavors. Consider breaking it into smaller pieces for easy sharing or topping desserts like ice cream for added texture.
Storage & Reheating
Store leftover molasses peanut brittle in an airtight container at room temperature to maintain its crunch. Avoid humidity, as it can cause the brittle to become sticky. If necessary, you can reheat the brittle in a low oven for a few minutes to restore its crispness, but be cautious not to overheat, as this can lead to burning.
Nutrition & Diet Analysis (per serving)
Each serving of Molasses Peanut Brittle contains roughly 1184 calories, with 2g protein, 23g carbohydrates, and 121g fat. It is an excellent source of vitamin C (24% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
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 sweeteners instead of sugar?
While granulated sugar is essential for achieving the right texture in peanut brittle, you can experiment with light brown sugar for a richer flavor. However, avoid using liquid sweeteners, as they will alter the consistency and cooking process significantly.
How do I know when the mixture has reached the right temperature?
Using a candy thermometer is the best way to ensure accuracy. The hard crack stage is reached at 290°F. If you don't have a thermometer, you can test by dropping a small amount of the mixture in cold water; it should form hard, brittle threads.
What can I do if my peanut brittle turns out chewy?
If your brittle is chewy, it likely didn't reach the hard crack stage. To salvage, you can remelt the brittle in a saucepan over low heat, adding a bit more sugar if needed, and re-cook until it reaches the correct temperature before spreading it out again.
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).