Peanut brittle
Thin, snappy and lightly aerated caramel filled with roasted peanuts.
Active time35 min
Cooking25 min
Total1 h 45 minResting : 1 h
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Ingredients
- 28 g unsalted butter
- 155 g shelled salted dry-roasted peanuts
- 60 ml water
- 8 ml vanilla extract
- ¼ tsp fine salt
- 120 ml light corn syrup
- 200 g granulated sugar
- ½ tsp baking soda
Preparation
Line a rimmed tray about 38 × 25 cm with baking paper and place it on a heatproof surface. Cut the butter into small pieces and keep it at room temperature while preparing the caramel. Keep the vanilla and baking soda within reach to add quickly at the end.
28 g unsalted butter- rimmed tray
- baking paper
- small bowls
- knife
Heat the sugar, corn syrup, water and salt over medium heat in a tall, heavy-based saucepan. Stir until dissolved. Bring to the boil and monitor with a thermometer without touching the base. At 121 °C, add the peanuts and stir constantly until 151 °C. Allow about 25 minutes over medium heat.
155 g shelled salted dry-roasted peanuts60 ml water¼ tsp fine salt120 ml light corn syrup200 g granulated sugar- tall heavy-based pan
- heatproof spatula
- sugar thermometer
Off the heat, immediately add butter, vanilla and baking soda. Stir until the butter melts. The caramel foams and expands. Immediately pour onto the tray. Spread thinly with two forks without touching the hot caramel or tray with your hands.
8 ml vanilla extract½ tsp baking soda- pan
- spatula
- lined tray
- two forks
- oven gloves
Cool for at least 1 hour, until the brittle is cold and crisp. Break into pieces, making about 25 small portions. Store dry in an airtight container without refrigeration.
- tray
- airtight container
- baking paper
Allergens
- Milk
- Peanuts
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration