Peanut brittle is a classic candy that is loved by many. This crunchy and sweet treat combines molasses, roasted peanuts, and ground peanuts, then cooks the mixture to the hard-crack stage.
The resulting candy is both delicious and satisfying and makes for a great snack or dessert. Peanut brittle is also a popular gift during the holiday season and can be easily made at home with just a few ingredients and some patience.
In this recipe, we will walk you through the steps to make your homemade peanut brittle that will impress your friends and family.
How to Make Peanut Brittle
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 °F (176.67 °C). Spread peanuts in an even layer and toast for about 10 minutes. Don’t leave them too long; they could burn and become bitter.
In a large stainless steel saucepan, pour in the molasses and bring to a boil. Cook over moderately high heat, occasionally stirring, until the caramel is thick with tight bubbles and registers 245⁰F-250 °F on a candy thermometer, about 10 or 15 minutes.
Since the molasses gives the mixture a dark color, it’s hard to tell if it’s reached the firm ball stage.I’d highly recommend the use of a candy thermometer, or you can use the water test:
Drop a little of this syrup in cold water, and it will form a firm ball, one that won’t flatten when you take it out of the water but remains malleable and will flatten when squeezed).
Stir in the peanuts and continue cooking and stirring until it thickens. Add the ground peanut and continue cooking until it becomes golden brown or reaches a hard crack stage, 300⁰-310⁰degrees F.
Remove and immediately scrape the Dulce de Mani onto a buttered 9×5 loaf pan baking sheet. Using the back of a silicone spatula or spoon (oil it lightly if it sticks), spread the brittle into a thick or thin, even layer. Work fast.
Use a sharp chef's knife to cut the brittle while still warm. Letting the brittle cool too much before spreading can affect the texture. Let cool completely, about 30 minutes. Transfer to a sealed container and keep it in a cool, dry place.
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📖 Recipe
Easy Peanut Brittle
Ingredients
- ½ liter (about 2 cups) Molasses
- 500 g unsalted roasted peanuts (whole)
- 50 g unsalted roasted peanuts , ground
Instructions
- Preheat the oven to 350 °F (176.67 °C). Spread peanuts in an even layer and toast for about 10 minutes. Don’t leave them in too long, or they could burn and become very bitter.
- In a large stainless steel saucepan, pour in the molasses and bring to a boil. Cook over moderately high heat, occasionally stirring, until the caramel is thick with tight bubbles and registers 245⁰F-250 °F on a candy thermometer, about 10 or 15 minutes.
- Since the molasses give the mixture a dark color, it’s hard to tell if it’s reached the firm ball stage. I’d highly recommend the use of a candy thermometer, or you can use the water test:
- Drop a little of this syrup in cold water, and it will form a firm ball, one that won’t flatten when you take it out of the water but remains malleable and will flatten when squeezed). Stir in the peanuts and continue cooking and stirring until it begins to thicken.
- Add the ground peanut and continue cooking until the becomes golden brown or reaches a hard crack stage, 300⁰-310⁰degrees F.
- Remove and immediately scrape the Dulce de Mani onto a buttered 9×5 loaf pan baking sheet. Using the back of a silicone spatula or spoon (oil it lightly if it sticks), spread the brittle into a thick or thin, even layer. Work fast.
- Use a sharp chef's knife to cut the brittle while it is still warm. Letting the brittle cool too much before spreading can affect the texture. Let cool completely, about 30 minutes. Transfer to a sealed container and keep it in a cool, dry place
Notes
- To store: Store the Peanut Brittle in an airtight container at room temperature for up to 2 weeks. Keeping the Peanut Brittle in a cool, dry place away from direct sunlight is essential to prevent it from becoming sticky or soft.
- To reheat: If your peanut brittle has become stale or soft, you can reheat it to restore its crunchiness. Preheat your oven to 350°F (175°C) and spread the Peanut Brittle pieces in a single layer on a baking sheet. Bake for 5-7 minutes or until the peanut brittle has become hot and crunchy again. Be sure to let it cool completely before serving.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
