Crunchy peanut brittle

April 17, 2008 (Last Updated: January 11, 2019)
Crunchy peanut brittle recipe

Crunchy peanut brittle is a worldwide favourite, with lots of global variations. There’s no wondering why; this crunchy treat is the perfect balance of nutty and sweet. We’ve stuck to a pretty traditional recipe to create this delicious delight. 

Crunchy peanut brittle

Serves: 20
Cooking Time: 1 hr

Ingredients

  • 200g sugar
  • 250ml water
  • 125ml liquid glucose
  • pinch of salt
  • 30ml butter
  • 5ml baking soda
  • 250ml shelled raw unsalted peanuts

Instructions

1

Preheat the oven to 180°C. Place a baking tray into the oven to heat up – this will help spread the brittle when it is poured into the pan.

2

Grease the sides of a large heavy-based pot. Place the sugar, water, liquid glucose, salt and butter into the pot, and cover.

3

Stir continuously over medium to low heat until the mixture starts to boil. Allow it to boil until it turns a light golden colour, about 25 minutes. Do not stir the mixture too much as the sugar will stick to the sides.

4

Remove the sugar from the heat, stir in the baking soda, add the peanuts and mix well.

5

Work quickly to remove the baking tray from the oven, lay a sheet of parchment paper on the hot tray and drizzle the sugar mixture over. Spread the sugar mixture evenly with the back of an oiled metal spoon.

6

Allow to cool and harden for 20 minutes then break into shards.

7

Store the brittle in an airtight container.

Notes

Cook's tip: It’s advisable to use a sugar thermometer until the mixture reaches 280°C.

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