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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

    Servings 4 people

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

    Calories 252 kcal
    Author

    Ingredients

    • 2 cups sugar
    • 1 cup white Karo syrup
    • 1/2 cup water
    • 3 cups 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
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    Directions

    1. 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. 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. 3
      Grease the sheet pan with butter
    4. 4
      When the candy reaches 294 degrees, remove from heat and stir in the salt and baking soda
    5. 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. 6
      Let it cool completely and then break it in pieces.
    7. 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 252 Calories from Fat 486
    % Daily Value*
    Fat 54g83%
    Saturated Fat 8g50%
    Sodium 1481mg64%
    Potassium 814mg23%
    Carbohydrates 182g61%
    Fiber 10g42%
    Sugar 165g183%
    Protein 28g56%
    Calcium 127mg13%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.
    Course: Dessert
    Cuisine: Asian
    Keyword: Peanut Brittle
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    30 COMMENTS... read them below or add one

    1. Carmin

      Reply

      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.

    2. Karen

      Reply

      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

    3. Olivia

      Reply

      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!!

    7. Ray Sr

      Reply

      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!

    8. Lily

      Reply

      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?

    10. Brian Lew

      Reply

      Hi,
      Yes you should use the golden syrup!.
      The sheet pan I used was this one.
      http://www.surlatable.com/product/PRO-1155/Chicago-Metallic-Commercial-II-Nonstick-Jellyroll-Pan

      Any standard size is good.. 12×16 13×18.. It can’t be too small or you will need a second pan. It should be greased up with butter real well.
      hope that helps.

      • Trico

        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. :)

    11. Holly Ellison via Facebook

      Reply

      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!

      • Trico

        Reply

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

        Eleanor,

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

        :)

    13. Trico

      Reply

      “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.

      • Brian Lew

        Reply

        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.

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