Time: 1 hour.
Complexity: average
Quantity: 1350 gr.

This peanut brittle recipe turns out delicious, crisp, and pleasantly crunchy without breaking your teeth. To make it, boil sugar and corn syrup to a caramel consistency, then stir in butter, salt, baking soda, vanilla, and peanuts. Pour into a rimmed mold to set. This makes a large batch of brittle, so depending on the size, you may need two molds to prevent it from becoming too thick and easily broken.

Ingredients:

• 1 tbsp vanilla extract
• 1 tbsp. baking soda
• 1 tbsp. salt
• 165 g butter
• 3 tbsp. sugar
• 1 cup corn syrup
• 3 cups shelled raw peanuts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

vanilla extract, butter, sugar, syrup, Peanut

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Preparation:

Step 1
• Measure the vanilla and pour it into a small bowl. In another small bowl, combine the baking soda and salt. Generously grease a rimmed baking sheet or sponge roll pan with 55g of butter.
Step 2
• In a large saucepan, combine the sugar, corn syrup, and 1/2 cup water. Bring the mixture to a boil, attach a candy thermometer to the side of the pan, and cook over medium heat until the syrup runs thinly over a spoon or reaches 230°F (115°C). Stir in the peanuts and continue cooking and stirring until the caramel is golden brown or reaches 300°F (150°C).
Step 3
• Immediately remove the pan from the heat and quickly stir in the remaining 110 grams of butter, vanilla, baking soda, and salt. Stir until the butter melts, then quickly pour the mixture onto the prepared baking sheet, spreading it into an even, thin layer. Once the candied nuts have cooled completely, break them into pieces and store in a tightly sealed container.

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