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Peanut Brittle

November 2006
Peanut Brittle

by 6 people

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This classic recipe requires a candy thermometer; look for one with a sturdy clip and an easy-to-read display.

Makes: 16 servings

Prep: 5 mins

Cook: 20 mins

  • 1 1/2 cups sugar
  • 1 1/2 teaspoons coarse salt
  • 1 1/4 cups unsalted dry-roasted peanuts
  1. Line a large, rimmed baking sheet with parchment paper. In a small, heavy saucepan, combine the sugar, salt and 3/4 cup water and place over medium-high heat. Stir briefly with a wooden spoon, then attach a candy thermometer to the side of the pan and bring the syrup to a boil. Continue boiling, without stirring, over medium-high heat until the mixture is light amber and the thermometer registers 340 degrees , 12 to 15 minutes.
  2. Working carefully and quickly, remove the thermometer and stir in the peanuts. Immediately pour the mixture onto the prepared baking sheet. Using a silicone spatula or wooden spoon, spread the mixture so the peanuts are in a single, even layer. Let cool completely, about 20 minutes. Using your hands, break the peanut brittle into pieces.
Tip Make it your own
  • Swap smoked almonds for the peanuts; stir in a teaspoon of your favorite flavored extract along with the peanuts; or drizzle the cooled peanut brittle with melted chocolate.