Peanut Brittle
Ingredients
- 1 cup sugar
- 1 bottle (16 oz) white Karo Syrup
- 2 tbsp water
- 1/2 tsp salt
- 1/2 tsp vanilla flavoring
- ½ cup raw peanuts
- 1 tsp baking soda
Step-by-Step Instructions
- Mix sugar, Karo syrup, water, and salt together in a heavy-bottomed pot and bring to a boil. Add the peanuts, stirring continuously. Cook until the mixture reaches hard crack stage (300-310°F on a candy thermometer) and the peanuts begin to pop, about 15-20 minutes.
- Remove from the heat and quickly stir in the vanilla flavoring and baking soda. The mixture will foam up when you add the baking soda.
- Quickly pour the mixture onto a greased cookie sheet, spreading it as thin as possible with a buttered spatula or wooden spoon.
- After 10 minutes, turn the mixture over onto parchment paper. When the mixture has cooled completely (about 30 minutes), break it into pieces and serve.
Common Problems and Solutions
Q: Why did my brittle turn out sticky instead of crispy?
A: The syrup didn't reach hard crack stage (300-310°F). Use a candy thermometer and make sure the mixture reaches the proper temperature before removing from heat. Humidity can also affect candy-making, so avoid making brittle on rainy days.
Q: Why did my brittle burn?
A: Candy can go from perfect to burnt very quickly at high temperatures. Once the mixture starts turning golden, watch it carefully and have everything ready to go. Stir constantly to prevent hot spots, and remove from heat as soon as the peanuts begin to pop.
Q: Why is my brittle so thick and hard to bite?
A: You need to work quickly to spread the mixture thin on the cookie sheet before it sets. Butter your spatula or use a buttered wooden spoon, and spread as thin as possible in the first 30 seconds after pouring.
Tips and Techniques
A candy thermometer is essential for success—don’t try to guess when it’s ready. Have your cookie sheet greased and ready before you start cooking, because you’ll need to work very quickly once you add the baking soda. The mixture will foam dramatically when the baking soda is added; this is normal and creates the brittle’s characteristic texture.
Ingredient Substitutions
- raw peanuts: roasted peanuts
- white Karo syrup: light corn syrup from any brand
- peanuts: cashews, pecans, or almonds
Equipment Needed
- heavy-bottomed pot or saucepan
- candy thermometer
- wooden spoon or heat-resistant spatula
- greased cookie sheet
- parchment paper
Historical Context
Peanut brittle became popular in the American South in the late 1800s when peanuts were widely cultivated. The addition of baking soda to create a lighter, more brittle texture was a innovation that separated American-style brittle from older European hard candy traditions.
