Ingredients for Fluffy Peanut Brittle
- Sugar
- ½ cup light corn syrup
- Butter for greasing cookie sheets
- ¼ cup water
- Raw Peanuts
- Baking Soda
- Vanilla
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How to Make Fluffy Peanut Brittle
- Chill two cookie sheets by buttering them generously and placing them in the freezer for at least 30 minutes.
- In a heavy-bottomed saucepan over medium heat, combine 1 cup granulated sugar, ½ cup light corn syrup, ¼ cup water, and a pinch of salt. Stir until the sugar dissolves completely.
- Bring the mixture to a boil without stirring, washing down any sugar crystals on the sides of the pan with a pastry brush dipped in water.
- Continue to boil, swirling the pan occasionally, until the mixture reaches 300°F (150°C) on a candy thermometer – the hard-crack stage. This takes about 15-20 minutes.
- Remove from heat and immediately stir in 2 cups roasted peanuts (or your preferred nut).
- Quickly pour the hot brittle onto the chilled cookie sheets, spreading it evenly to about ¼ inch thickness.
- Immediately transfer the cookie sheets to the refrigerator or a cool outdoor space to cool and set completely (approximately 30-45 minutes).
- Once completely cool and hardened, break the brittle into irregular pieces. Store in an airtight container at room temperature.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
1011g
Fat
135g
Carbs
120g
