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Brian’s Peanut Brittle

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BEST-EVER Peanut Brittle - crispy, crunchy, loaded with peanuts. This amazing peanut brittle is a must-have for holidays | rasamalaysia.com

BEST-EVER Peanut Brittle – crispy, crunchy, loaded with peanuts. This amazing peanut brittle is a must-have for holidays!

Easy and crunchy festive peanut brittle served in a bucket.

My friend Brian is the sweetest guy on earth.

I “met” Brian a couple of years ago via Twitter and finally we met in person this October when his family came to visit.

He is my biggest fan and supporter and he is always there for me whenever I need to chat or vent.

Homemade sweet holiday brittle in small pieces.

Last December, Brian sent me a care package—a ziploc bag full of peanut brittle.

At the first bite, I was immediately hooked.

It was the BEST peanut brittle ever!

This is not an over statement because I am not much a sweet tooth and I actually don’t like sweet stuff, but it was so good that I couldn’t stop munching away.

This year, I waited anxiously for the holiday season, and without fail, my care package of peanut brittle arrived again and it was gone in no time…and I realized that I have to get Brian to share the recipe.

Crunchy and crispy homemade brittle in broken pieces, ready to serve.

Brian’s recipe came from his mom.

They are crunchy, sweet, aromatic, with loads of peanuts and sinfully decadent and addictive.

Thanks to Brian for sharing his peanut brittle recipe, and now more people can enjoy this wonderful sweet treat.

If you are on Twitter, please follow Brian at @blew1.

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Peanut Brittle Recipe

BEST-EVER Peanut Brittle - crispy, crunchy, loaded with peanuts. This amazing peanut brittle is a must-have for holidays.

Course Dessert
Cuisine Asian
Keyword Peanut Brittle
Servings 4 people
Calories 1252 kcal
Author

Ingredients

  • 2 cups sugar
  • 1 cup white Karo syrup
  • 1/2 cup of water
  • 3 cups of raw Spanish peanuts
  • 1 teaspoon salt
  • 3 teaspoons baking soda
  • Some butter to grease the pan
  • 1 3- quart heavy sauce pot
  • 1 Taylor stick type candy thermometer
  • 1 wooden spoon
  • 1 rimmed baking sheet

Instructions

  1. Attach the candy thermometer to the pot and combine the sugar, Karo and water. Heat the sugar, karo and water in the sauce pan until it reaches 236 degrees F on the thermometer. Stirring occasionally with wooden spoon.
  2. When it reaches 236 degrees add in the peanuts and cook until it reaches 294 degrees F on the thermometer. You should continue to stir frequently.
  3. Grease the sheet pan with butter
  4. When the candy reaches 294 degrees, remove from heat and stir in the salt and baking soda
  5. You have to keep stirring, the candy will start to puff up. After all the candy is incorporated, you will need to quickly pour it into the greased sheet pan and spread it out evenly.
  6. Let it cool completely and then break it in pieces.
  7. Store in an airtight container.

Recipe Notes

If you want to make a lot you will have to restart the recipe over. Doubling up the recipe and the candy will not come out right.

Nutrition Facts
Peanut Brittle Recipe
Amount Per Serving (4 people)
Calories 1252 Calories from Fat 486
% Daily Value*
Total Fat 54g 83%
Saturated Fat 8g 40%
Sodium 1481mg 62%
Potassium 814mg 23%
Total Carbohydrates 182g 61%
Dietary Fiber 10g 40%
Sugars 165g
Protein 28g 56%
Calcium 12.7%
Iron 24.1%
* Percent Daily Values are based on a 2000 calorie diet.

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30 COMMENTS... read them below or add one

    • HI Vicky,
      Karo syrup is a light corn syrup you can buy here at any supermarket. It is not High Fructose corn syrup. If you cannot get the Karo brand any light corn syrup will do. I like to use the Spanish peanuts because they have still the red skin(husk) still on. A regular peanut can be substitute but the skin does make a difference.Just make sure they are raw.

      Reply

  12. “I’d love to make it but we don’t seem to get corn syrup in the UK.”

    For light corn syrup in the UK use Golden syrup.

    For dark corn syrup use Treacle.

    Reply

    • “Brian’s peanut brittle looks tempting but baking is not my forte…”

      Eleanor,

      There’s no baking involved…just measuring, boiling and stirring.

      :)

      Reply

  14. Rasa or Brian…when should the baking soda and salt be added? Looks like an easy and great candy for the holidays! Thanks for sharing Brian!

    Reply

    • “Any standard size is good.. 12×16 13×18.. It can’t be too small or you will need a second pan. ”

      Thanks for the info Brian.

      If you use too small of a pan, the brittle will set too thick and you might break your teeth. :)

      Reply

  17. Thanks for sharing. Sure like to try but i do not have the thermometer. No need to bake the raw spanish peanuts or any of the nuts first?? so i can use golden syrup instead of karo syrup?

    Reply

  18. I’ve tried peanut brittle just once before – shared by about 5 of us. I remembered that I cleared the plate in the end :)
    It wasn’t too sweet but yet addictive.
    This recipe looks great too…might just give it a try. Thanks for sharing!

    Reply

  22. Wow! This was so good!!!! My only experience with peanut brittle is having it once from See’s candy. This recipe blows See’s out of the water! Thanks for sharing!!

    Reply

  23. I have been looking for a great peanut brittle I found this one and I loved it. I made it for Christmas this year for other people and myself and it’s very good. Thanks for sharing your recipe

    Reply

  24. I’ve made this recipe 3 times now. First time with canned, roasted Spanish peanuts; it was crunchy and delicious. Second time used raw Spanish peanuts, as the recipe calls for; overall flavor was lacking and consistency was more chewey than crunchy. Third time, used canned, Spanish peanuts again; outcome is perfect.

    Not sure why raw peanuts are suggested. If. You eat one out of the bag, it’s clear it is softer with little crunch.

    Reply

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