DessertSnack

Mexican Brown Sugar Candy

Name: Mexican Brown Sugar Candy
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 30 min
Yield: 8 servings
Cuisine: mexican
Ingredients: 1 cup brown sugar packed; 0.5 cup light corn syrup; 0.25 cup water; 0.5 tsp salt; 1 cup roasted peanut unsalted; 2 tbsp unsalted butter cubed; 1 tsp vanilla extract; 1 tsp baking soda

This crunchy candy is a delightful treat similar to peanut brittle, but with the deep, caramel notes of brown sugar. It's an easy-to-make confection that comes together on the stovetop and hardens into a snackable sheet.

An original recipe by Forkin

Total time: 1 hr 30 min
Serves: 8
Difficulty: Medium
Per serving: 290 kcal

VegetarianGluten-free

Allergen information: may contain milk and peanuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1 cupbrown sugar, packed
0.5 cuplight corn syrup
0.25 cupwater
0.5 tspsalt
1 cuproasted peanut, unsalted
2 tbspunsalted butter, cubed
1 tspvanilla extract
1 tspbaking soda

Equipment

saucepan · spatula · baking sheet · whisk · candy thermometer

The method

Step by step

1
Line a large baking sheet with parchment paper or a silicone mat and set it aside.
About 2 min
2
In a heavy-bottomed, medium saucepan, combine the brown sugar, light corn syrup, water, and salt.
About 1 min
3
Place the saucepan over medium heat and stir constantly with a whisk until the sugar is completely dissolved.
About 3 min
4
Stop stirring, bring the mixture to a boil, and clip a candy thermometer to the side of the pan.
About 2 min
Cook’s note: Ensure the thermometer bulb is submerged in the syrup but not touching the bottom of the pan.
5
Cook the syrup, without stirring, until the thermometer reaches the soft-crack stage at 280°F (138°C).
About 8 min
Cook’s note: Swirl the pan gently if you see any spots browning too quickly, but avoid stirring to prevent crystallization.
6
Stir in the roasted peanuts and continue to cook, stirring frequently, until the thermometer reaches the hard-crack stage at 300°F (149°C).
About 3 min
7
Immediately remove the pan from the heat.
8
Quickly stir in the cubed butter and vanilla extract until the butter is fully melted.
About 1 min
9
Add the baking soda and stir vigorously; the mixture will foam up and lighten in color.
Cook’s note: Be prepared for a rapid reaction and stir just until combined.
10
Pour the hot candy onto the prepared baking sheet immediately.
11
Use a heat-resistant spatula to spread the mixture into a thin, even layer.
About 1 min
Cook’s note: Work quickly as the candy will begin to harden almost immediately.
12
Let the candy cool completely at room temperature for about an hour until it is hard and brittle.
About 1 hr
13
Once cooled, break the candy into bite-sized pieces with your hands.
About 1 min

Per serving

Nutrition

39%Score

Calories: 289.8kcal
Protein: 4.9g
Carbs: 43.9g
Fat: 12.3g
Fibre: 1.7g
Sugar: 41.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature to prevent it from becoming sticky.