Peanut Brittle
Makes 1 thin sheet Brittle is some of the easiest candy to make, and the pay-off is unbeatable! This basic version uses peanuts, but you can substitute any nuts, especially roughly chopped almonds, cashews, or macadamia nuts, or even sesame seeds, pepitas, or oats. Add smoked sea salt or cocoa nibs for a little something…

CIA FOODIES


Peanut Brittle

Makes 1 thin sheet Brittle is some of the easiest candy to make, and the pay-off is unbeatable! This basic version uses peanuts, but you can substitute any nuts, especially roughly chopped almonds, cashews, or macadamia nuts, or even sesame seeds, pepitas, or oats. Add smoked sea salt or cocoa nibs for a little something special.

Ingredients

  • 1 1/4 cup (10 oz) sugar
  • 1/2 cup water
  • 1/2 cup (6.7 oz) light corn syrup
  • 2 cups (10.7 oz) roasted peanuts
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda

Directions

  1. Line a baking sheet with a silicone baking mat. Lightly oil the silicone mat, as well as an offset palette knife. Set aside.
  2. Combine the sugar and water in a saucepan. Bring to a boil while stirring.
  3. Add the corn syrup and continue cooking, without stirring, until the mixture reaches 239°F.
  4. Add the peanuts and cook over moderate heat, stirring constantly, until the mixture is a light caramel color. It will continue to darken after it is removed from the heat.
  5. Remove from the heat and add the salt, butter, and vanilla extract. Add the baking soda and stir well to incorporate.
  6. Pour the mixture onto the prepared silicone mat and spread with the oiled palette knife.
  7. If desired, when the brittle cools to a plastic consistency, pull into thin sheets to make a more delicate candy.
  8. When cooled completely, break into pieces and store protected from humidity.

Copyright © 2022 The Culinary Institute of America

3 Comments

  1. mae@merritt-morgan.com

    You need to amend your recipe to read 1 1/4 cup sugar, not 1/4 cup! I did not realize until after I had made the brittle and couldn’t understand what it would not color/caramelize, or get “brittle”. After rereading the recipe I noticed that it called for 10 Ozs of sugar……
    Also, 1/2 cup of corn syrup is 4 ozs, not 6.7 ozs., which is it to be in the recipe??? Can you fix the error and resend to your readers??? I would like to try it again but am not throwing away good Marcona almonds again.
    Thanks,
    Mae Maimone

    • laura.monroe@culinary.edu

      Terribly sorry, Mae! I’ve corrected the sugar measurement. The corn syrup figure is correct at 1/2 cup (6 oz). Thanks for pointing out the mistake!

  2. Thank you Mae – I don’t see the corrections on this recipe!

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