Brown Sugar Peanut Brittle

The method

Step by step

1. 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. 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. 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. 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. 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. 6

   Carefully stir in the raw peanuts.

   About 1 min

7. 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. 8

   Immediately remove the pan from the heat and take out the candy thermometer.

9. 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. 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. 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. 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. 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.