Brown Sugar Peanut Brittle
A classic homemade candy featuring crunchy peanuts suspended in a glassy, caramelized sugar base. The use of dark brown sugar provides a deeper, more robust molasses flavor compared to traditional versions. This sweet and salty treat shatters beautifully, making it a satisfying snack or gift.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 204 kcal
Allergen information: may contain milk and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
greasing
- 0.5 tbspunsalted butter, softened, for greasing
Ingredients
- 100 ggranulated sugar
- 110 gdark brown sugar, packed
- 120 mllight corn syrup
- 60 mlwater
- 0.25 tspsalt
- 145 graw peanut
- 0.75 tspbaking soda
brittle
- 30 gunsalted butter, cubed
Equipment
heatproof spatula · fork · rimmed baking sheet · candy thermometer · heavy-bottomed saucepan
The method
Step by step
- 1
Generously grease a large, rimmed baking sheet with the softened butter for greasing. Lightly grease the inside walls of a 3-quart, heavy-bottomed saucepan.
About 3 min
Cook’s note: Properly greasing the pan and baking sheet is crucial to prevent the extremely sticky candy from setting permanently to them.
- 2
In the prepared saucepan, combine the granulated sugar, dark brown sugar, light corn syrup, water, the cubed butter for the brittle, and salt.
About 2 min
- 3
Place the saucepan over medium heat, stirring continuously with a heatproof spatula until the sugars dissolve and the mixture is smooth.
About 5 min
Cook’s note: Ensure all sugar crystals are dissolved before the mixture comes to a boil to prevent crystallization later.
- 4
Clip a candy thermometer to the side of the pan, making sure the tip is submerged in the syrup but not touching the bottom.
About 1 min
- 5
Bring the syrup to a boil. Cook, stirring often, until the thermometer reaches the soft crack stage at 135°C / 275°F.
About 8 min
Cook’s note: Constant heat is important, so avoid adjusting the burner temperature much once it's boiling steadily.
- 6
Carefully stir in the raw peanuts.
About 1 min
- 7
Continue to cook, stirring constantly to prevent scorching, until the thermometer reaches the hard crack stage at 146°C / 295°F.
About 7 min
Cook’s note: The temperature will rise very quickly in this final stage, so watch the thermometer closely.
- 8
Immediately remove the pan from the heat and take out the candy thermometer.
- 9
Quickly stir in the baking soda. The mixture will foam up dramatically; this is normal and creates the brittle's light texture.
Cook’s note: Stir just enough to incorporate the baking soda, about two or three quick stirs.
- 10
Immediately pour the hot mixture onto the prepared baking sheet, spreading it out as much as possible as you pour.
About 1 min
Cook’s note: Be extremely careful as the mixture is incredibly hot.
- 11
If desired, use two greased forks to quickly pull and stretch the candy as it begins to set to create a thinner, more delicate brittle.
Cook’s note: You must work very fast, as the brittle will harden within a minute or two.
- 12
Allow the brittle to cool completely at room temperature until it is hard and glassy, which takes about an hour.
About 1 hr
Cook’s note: Do not place it in the refrigerator to cool, as the moisture can make the brittle sticky.
- 13
Once cool, lift the brittle from the baking sheet and break it into irregular pieces with your hands or the back of a spoon.
Per serving
Nutrition
- Calories
- 203.7kcal
- Protein
- 3.2g
- Carbs
- 29.7g
- Fat
- 8.5g
- Fibre
- 1g
- Sugar
- 28.5g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store in an airtight container at room temperature with parchment paper between layers to prevent sticking.
This candy is eaten at room temperature and should not be reheated.