Peanut Brittle

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min

Yield:
4 cups
Level:
Intermediate

Ingredients
Directions

In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.

Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.


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3.4 130
Disaster. A sugar mess. My family is being kind by eating it anyway. Use a different recipe item not reviewed by moderator and published
Superb!! item not reviewed by moderator and published
Fantastic! I echo what other posters that have had success recommend, watch the video. Also use a candy thermometer and cook to 345-350. It takes a lot of time to get there, be patient and DO NOT STIR. This is the first candy that me, and my five-year-old son have ever made and it came out perfect. We were working on a humid day with some rain, but even that didn't spoil this candy. Good Eats as promised. item not reviewed by moderator and published
Turned into a sugared mess. Like someone else said, I make brittle all the time so I feel like I know what I'm doing, but this recipe' just didn't work. item not reviewed by moderator and published
This recipe worked really well for us. I omitted the cayenne (for young palates) and I followed the instructions detailed in the video, taking it off the heat at 340°. In my next batch, I plan to add a bit of extra salt to the peanuts. Will definitely make it again, everyone loves it! item not reviewed by moderator and published
I have made numerous carmel recipes, so am experienced with boiling sugar. After 1 HOUR, all I had was beige foam. So I gave up, mixed in the peanuts, and got great sugared peanuts, but not brittle. Alton, you let us down on this one. After looking at other recipes, he has way too much water in this. Thank goodness I have more peanuts to try again with another recipe. item not reviewed by moderator and published
Sadly, not up to Good Eats' usual standards. Especially problematic is reliability. - Double the peanuts. You can even see in the video that he has a lot of nutless brittle on the sheet. - Add 1/2 cup corn syrup. Helps prevent crystallization. - Add 4 tablespoons of butter and a teaspoon of vanilla, with the nuts. - Add 1 1/2 teaspoons of baking soda at the end. It will foam up. That foaming makes a lighter, more bite-friendly brittle. - To raise it up a notch, add 1/4 cup molasses or cane syrup. item not reviewed by moderator and published
It taste good but I had difficulty getting the consistancy right. It always foamed up when I poured it out onto the baking sheet and got kind of spongy instead of crisp and brittle like it should be. I had more success with the brittles that had baking soda in the ingredients. item not reviewed by moderator and published
First of all, I am from the South. This recipe worked beautifully. We tried once, but didnt fully read or watch video and stirred way too much. The second time, we mixed sugar and water in pan BEFORE adding heat. Once we turned the heat on, we did not touch it. It boiled, we covered, we uncovered, it turned "light amber" (i would call it amber as opposed to light amber, mixed peanuts in, spread on cookie sheet then broke it up. The cayenne was a very nice touch, mild heat, but i eat hot stuff regularly. came out looking like a dark tinted glass. item not reviewed by moderator and published
Hey who's GREAT idea was it not to include the temperatures and times in the written recipe? I made this twice and threw it out. BTW -- I'm fabulously lucky to live on a farm -- but that said streaming videos is not an option. Please write all the directions - you owe me a bag of peanuts Food Network item not reviewed by moderator and published

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