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Somebody Else's Grandma's Peanut Brittle

Prep 5m
·
Cook 30m
·
Total 35m
Christmas
Candy
Somebody Else's Grandma's Peanut Brittle Image
wyseguide.com (opens in new tab)

Ingredients

(Servings: 150)

Steps

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Nutrition Facts

  • Calories
    250kcal
    12%
  • Fat
    10g
    15%
  • Saturated Fat
    2g
    10%
  • Carbohydrates
    30g
    10%
  • Fiber
    4g
    16%
  • Sugar
    5g
    10%
  • Protein
    10g
    20%
  • Cholesterol
    30mg
    10%
  • Sodium
    600mg
    25%
Percent Daily Values are based on a 2,000 calorie diet.

Notes

If your peanut brittle never sets up hard, it means you didn’t cook it to a high enough temperature. Make sure you cook it to the “hard crack” stage, between 298°F- 313°F, and swirl your thermometer probe around in the syrup to get an accurate read of the temperature.

If your peanut brittle reached 311°F but is a pale milky color, it’s likely the candy cooked too quickly. It reached the correct temperature but didn’t cook long enough to undergo sufficient Maillard reactions and develop the characteristic brown color and rich, roasted flavor. Next time, cook at a lower temperature.

Also, make sure to add your peanuts once the syrup reaches the soft ball stage (239°F). The nuts add proteins, which are a key component in the browning reactions that make brittle the rich caramelized brown color. If you stir the nuts in at the end, your homemade cashew brittle won’t be nearly as browned as it could be.

Imported & edited by @rilesbluemencamp45

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