Mexican Brown Sugar Candy
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
Allergen information: may contain milk and peanuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store in an airtight container at room temperature to prevent it from becoming sticky.
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