1 Video | Photo: Peanut Brittle Recipe
Ingredients
- 1 1/2 cups lightly salted, roasted peanuts
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 3 cups sugar
- 1 1/2 cups water
- Vegetable oil, for coating the saucepan
- Softened butter for spatula
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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By MRubenzahl
Santa Clara, CA
on March 31, 2013
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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.
By suzylou6186_104...
White Salmon, WA
on December 20, 2012
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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.
By omegabrock
on December 18, 2012
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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.
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