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 pcarmichael
on December 30, 2011
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This is a great recipe! I made it without the use of a candy thermometer (patience is key and cut the cayenne in half. It took a long time to reach the amber color, but was definately worth the wait. Not only was it perfect, I had to make a second batch the next day for the gift baskets because the family had munched through so much of it.
By paula18375
Hanover, 60
on December 23, 2011
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Worked perfectly the first time. Very tasty!! Watch the video first. Use a thermometer take the candy mixture to 350 degree. Used an iron clad pan, wooden spoon, parchment paper and a very old thermometer.
By lindsaylr_2196984
New York, NY
on December 20, 2011
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I was planning to make peanut brittle to give as little holiday gifts. I made this solely based on the written recipe, I didn't watch the video beforehand. The recipe mentions nothing about cooking it to a specific temperature, which is why I used it since I don't have a candy thermometer. I cooked it for a very long time and until it was light amber like the recipe says, but it never set. While tasty, I just have a bunch of peanuts floating around is a sticky (but not sticky enough to cut... caramel. I sort of salvaged what I could; I separated the peanuts from the goo and put them in the over to become candy coated, and the goo became its own caramel sauce...
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