Brittles have a sweet and buttery flavor with a hard and crunchy texture. They use the most basic of ingredients (sugar, corn syrup, and peanuts), and the basic formula is equal volumes of sugar and nuts, with the volume of corn syrup half that of the granulated white sugar. What’s important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle. The salt is added mainly for flavor.
To start, the water, corn syrup, granulated white sugar, raw peanuts, and salt are brought to a boil. Because the peanuts are raw they are added at the beginning so they have time to cook and impart a nice peanut flavor to the sugar mixture. Some recipes call for adding roasted peanuts and if you want to do this, simply add the peanuts, not at the beginning, but rather when the syrup reaches 245 degrees F (118 degrees C). Brittles are cooked to a very high temperature, the ‘hard crack’ stage (295 degrees F, 147 degrees C). You will need to stir the sugar mixture occasionally to prevent the peanuts from sticking, and thereby scorching, to the bottom of the pan. When the brittle reaches the desired temperature, remove from heat, and carefully add the baking soda, vanilla extract, and butter. The brittle will immediately puff up but just keep stirring for about 30 seconds. The reason baking soda is added is that it aids in browning and gives the brittle a lighter and crunchier texture. Butter and vanilla are added for flavor. The brittle is then poured onto a cookie sheet and if you want a thin brittle, then while the brittle is still very hot, use clean gloved hands to stretch the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.
Peanut Brittle: Lightly butter two cookie sheets. Set aside.
In a small cup, place the baking soda, vanilla extract, and butter (with the butter on top). Set aside.
In a medium sized saucepan over medium high heat, bring the water, corn syrup, sugar, salt, and peanuts to a boil, stirring constantly with a wooden spoon. Cover the pan with a lid for about one minute to allow the sides of the pan to wash themselves down and dissolve any sugar crystals. Remove lid after one minute. Then clamp a candy thermometer to the side of the pan, making sure it does not touch the bottom of the pan and, stirring occasionally to prevent the peanuts from sticking to the bottom of the pan, cook until the candy thermometer reaches 296 degrees F (147 degrees C).
Remove from heat and stir in the baking soda, vanilla extract, and butter (the brittle will puff up) stirring for about 30 seconds. Immediately pour half the brittle onto each of the two buttered cookie sheets. If you want a thin brittle, then while the brittle is still very hot, use gloved hands to stretch the brittle until you get the brittle to how thin you want it. Do this by gently pulling the edges of the brittle, working your way around the entire mass. Let the brittle completely cool and then break into pieces. Store in an airtight container or a plastic freezer bag as this will prevent the brittle from becoming sticky and breaking down. Store at room temperature for up to two weeks.
Makes about 2 pounds.
Sources:
Bloom, Carole. ‘Truffles, Candies, & Confections’. The Crossing Press. Freedom, California: 1992.
Gourley, Robbin. Sugar Pie & Jelly Roll. Algonquin Books of Chapel Hill. Chapel Hill: 2000.
Jones, David. Candy Making for Dummies. Wiley Publishing, Inc. New Jersey: 2005.
Peanut Brittle
1 tablespoon baking soda
1 teaspoon pure vanilla extract
1 tablespoon (14 grams) unsalted butter
1/2 cup (120 ml) water
1 cup (240 ml) light corn syrup
2 cups (400 grams) white granulated sugar
1/8 teaspoon salt
2 cups (240 grams) raw peanuts
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