Sees Peanut Brittle Recipe is a family favorite. The recipe for Sees Peanut Brittle captures the old-fashioned flavors of crunchy sweetness, tiny bits of brown sugar, and plump peanuts. You can’t go wrong with this recipe. Just make sure to remember the cooking time — other recipes on the Internet lack specificity and you could ruin your batch! I think peanut brittle represents the best of Southern cooking
Brittle made of peanuts? Come on, who doesn’t like THAT? You are going to need a special pan (see below) and, if you want a traditional Southern dessert, you must use pure cane sugar. If you use artificial sweetener or molasses-based sugar, forget it; it just won’t taste right. Let’s just cut right to the chase and talk about what you’re here for. If you want to know the health benefits of peanuts butter read on.
The word brittle means very firm and hard in texture. It also refers to something that breaks or shatters into many pieces with little force, like a thin sheet of glass. So, when you think of the name the best peanut brittle recipe . . . it makes perfect sense. Sees peanut brittle recipe is a tried and true recipe for peanut brittle. Have you ever had peanut brittle that crackles when you bite it? That’s because it’s not made correctly. This is the perfect recipe for this kind of peanut brittle.
Sees Peanut Brittle Recipe
Sees peanut brittle recipe is the best! It’s easy to make – just follow these simple steps, and it will be hard to go back to the store-bought kind. Salt Water taffy is a type of taffy based on the recipe of adding salt water to boiled sugar, corn syrup and flavorings to form a hard rope of taffy. Sees Salt Water Taffy originated in Philadelphia, PA in 1918. It remains a signature product for Sees Candy Company today.”Sees Peanut Brittle Recipe”
I’m going to give you a break today from some of the tips that I repeated in my last two posts. Having all of your ingredients prepped and having patience when cooking your syrup, using a candy thermometer, etc. is still very important, but today let’s use our space to talk about something different. If this is my first candy recipe you’re reading, I recommend hopping over to my toffee or honeycomb recipes for more detailed tips about the above-mentioned notes.
High Humidity is a Candy-Maker’s Worst Enemy
High humidity can ruin your candy, and I recommend attempting this peanut brittle on a dry day. This time of year when it’s cold and dry is perfect for working on honing your candy-making skills.
The problem with humidity is that the moisture in the air can be re-absorbed into your candy, making it softer. This is exactly what we don’t want with peanut brittle. Humidity also slows the cooling process while your candy is setting, increasing the chances of having unwanted crystals form.
Not only can humidity affect your candy while you’re making it, it will also affect how it holds up to being stored. Be sure to store peanut brittle in an airtight container in a cool, dry place. Peanut brittle exposed to moisture/humidity will begin to soften and become sticky.
How to stretch your peanut brittle
When you pour your candy into your jelly roll pan or cookie sheet, our baking soda (and the fact that the pan has been greased) will encourage it to spread a bit. However, I’ve found that peanut brittle takes a little coaxing to reach the thinness that I prefer.
Once you pour out your brittle, it will be much too hot to touch (even the pan will quickly get very hot thanks to conduction, so don’t touch that either!). To help spread our peanut brittle, grab a pair of forks and use them to pull the candy apart, spreading it more evenly into your jellyroll pan.
A trick for easy clean-up
Ah, my least favorite part about making candy: the clean-up. You don’t want to run your pot under water while it’s still hot or you run the risk of ruining/warping it, so what’s there to do other than to watch that sticky candy harden onto your pot while you let it cool?
Here’s how I clean my candy-making pot: Let it cool and then fill it over halfway with water. Return your pot to the stovetop and bring to a boil. The candy should re-soften and melt away from the sides. Don’t forget to re-attach your candy thermometer, and toss in those forks, as I’m sure there’s candy hardened around them, too! Use a heatproof spatula to help scrape the sides of your pot now that your candy residue is soft and melted. Pour the water/candy residue mixture down your drain, and now allow your pot to cool again before cleaning with soap and water.
Why Do You Use Baking Soda in Peanut Brittle?
Baking soda releases bubbles into our candy (you can see this on a more extreme level in yesterday’s honeycomb recipe, which uses 5x the amount of baking soda!). This makes the brittle more delicate, crisp, and in turn less chewy. More satisfying brittle crunch, less concern that you’re going to pull out one of your fillings!
When I first started testing this recipe, I didn’t use baking soda at all. It wasn’t until I introduced a bit into my ingredient list that I started to see both the texture and flavor that I wanted in a good peanut brittle recipe. However, you don’t want to use too much, or you end up with a candy that’s too porous. I found that ½ teaspoon was the perfect amount for a subtle flavor enhancement and a perfectly brittle texture.
How Long Will Peanut Brittle Last?
Peanut Brittle will keep for up to 2 months if stored properly. Remember, humidity is the biggest enemy of candy. Moisture in the air will quickly soften your peanut brittle, making it tacky and soft.
Store your peanut brittle in an airtight container in a cool, dry place. I recommend placing pieces of wax paper or parchment paper between the candy pieces to keep them from sticking together. I do not recommend placing your peanut brittle in the refrigerator.
How to Make Peanut Brittle
For best results, I recommend reading through the whole recipe and watching the recipe video (below the instructions) before beginning.
- Course: Candy
- Cuisine: American
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 30 minutes
- Servings: 25 pieces
- Calories: 94kcal
- 1 cup granulated sugar (200g)
- ½ cup light corn syrup (120ml)
- ¼ cup water
- ¼ teaspoon salt
- 1 cup lightly salted dry roasted peanuts (155g)
- 2 Tablespoons unsalted butter cubed (softened preferred) plus additional for greasing pan
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon baking soda
- Candy thermometer
- Pastry brush
- Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).
- Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.
- Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don’t rush the process by turning up your heat or you will ruin your brittle.
- Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).
- Add peanuts and stir continuously until mixture reaches 305°F (151°C)
- Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.
- Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).
- Allow to cool for at least an hour before breaking into pieces and enjoying.
THE BEST PEANUT BRITTLE RECIPE
I’ve searched everywhere for the perfect peanut brittle recipe and I’ve found it. This is THE BEST peanut brittle recipe ever. I can’t stop eating it — and when something’s that good, you want to share it with everyone. It’s no secret that I love peanut brittle. It’s a great dessert to make with the kids, it’s delicious, and people like to get it as gifts.I’ve been making it for years and have finally settled on a recipe that I think is the best out there.
Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It’s perfect for packaging and giving away during the holidays.
Peanut Brittle Recipe
I love making Homemade Caramels but for some reason was always a little fearful of making brittle. Come to find out, Peanut Brittle is actually quite similar to making caramel, you just cook it to a higher temperature.
As I researched recipes to create the very best peanut brittle, I found that most of them only used a couple tablespoons of butter. From my many years of munching on See’s Candies Peanut Brittle, I knew I’d need more than that. This brittle is perfectly smooth, buttery, and crunchy. Just what peanut brittle should be.
What are the ingredients for peanut brittle?
- karo syrup
- roasted peanuts
- baking soda
How do you make Homemade Peanut Brittle?
- Line a 10×15 inch baking pan with parchment paper and set aside. Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
- When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
- Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
Can you pour peanut brittle on parchment paper?
You can pour the mixture onto a parchment lined baking sheet. A granite or marble slab will also work as well.
Can you put peanut brittle in the fridge?
Store the peanut brittle at room temperature, not in the fridge. It can be stored for up to two weeks.
Now, the key ingredient in brittle that makes it so you don’t crack your tooth is the baking soda that creates little air bubbles. It’s so cool to see the caramel become all foamy when you stir it in.
Once the brittle cools and hardens, you break it into pieces by hitting it with a meat mallet or the back of a spoon. I like to hold the brittle up at and angle and then give it a good wack. You get pieces of all shapes and sizes. I prefer smaller pieces (with lots of peanuts) so I can pop it all in my mouth at once. Enjoy!
What Is Peanut Brittle?
Peanut brittle is a classic American confection that some believe was created by accident in the late 1800s when a Southern woman was attempting to make taffy, but accidentally added baking soda to the recipe instead of cream of tartar. The result was a deliciously crunchy brittle instead of a chewy taffy. The baking soda reacted with the caramel by aerating it and producing tiny air pockets in the cooled candy, resulting in a crisp, brittle texture.
Tips for Making Peanut Brittle
- Besides baking soda, the other important ingredient in homemade peanut brittle is corn syrup. It is best not to shy away from this ingredient — and don’t try substituting honey, molasses, or agave. Ultimately, corn syrup keeps the candy smooth and prevents the sugar from crystalizing and developing a gritty or grainy texture.
- When it comes to the peanuts in peanut brittle, I like to use roasted salted nuts for optimal flavor. I have found Spanish peanuts are a great option and their signature red paper skins add visual interest to the brittle as well.
- Finally, it’s important to make sure you have a reliable candy thermometer on hand if you plan on making homemade peanut brittle. They’re inexpensive and easy to find in just about any large grocery or big-box store. Achieving the proper temperatures for the sugar mixture and then once again after the nuts are added are key to making a brittle that is perfectly caramelized and flavorful, but not burnt.
What Temperature Is the Hard Crack Stage?
The hard crack stage on a candy thermometer is between 300°F and 310°F. When making peanut brittle, I like to take it off the heat just slightly before it hits this stage, around 295° F.
Why Is My Peanut Brittle Too Hard?
If your peanut brittle is too hard, it might have cooked too long and reached a temperature higher than the hard crack stage.
Homemade peanut brittle is the ultimate made-with-love holiday gift.
- YIELD Serves 12, Makes about 2 pounds
- PREP TIME 5 minutes
- COOK TIME 40 minutes
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 cup water
- 2 cups salted, roasted peanuts, preferably Spanish
- 3 tablespoons unsalted butter, plus more for greasing pans
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- Generously coat a large marble slab or 2 rimmed baking sheets with unsalted butter.
- Place 2 cups granulated sugar, 1 cup light corn syrup, and 1/4 cup water in a large 3-quart heavy bottomed saucepan. Cook over medium heat (don’t be tempted to cook at a higher heat as you risk scorching), stirring constantly with a heatproof spatula, until the sugar dissolves.
- Clip a candy thermometer onto the saucepan and continue cooking, stirring frequently to prevent scorching, until the mixture reaches 285°F (soft crack stage), about 15 minutes. Meanwhile, measure out 2 cups salted, roasted peanuts, 3 tablespoons unsalted butter, 2 teaspoons baking soda, and 1 teaspoon vanilla extract.
- Add the peanuts and unsalted butter to the saucepan and continue to cook, stirring constantly, until the mixture reaches 295°F. (This is just slightly above the soft crack stage, but not yet at the hard crack stage.) Immediately remove the saucepan from the heat and take off the candy thermometer.
- Working quickly, add the baking soda and vanilla extract to the saucepan and stir to combine. The mixture will foam. Immediately pour the mixture onto the prepared marble slab or baking sheets and spread it out into as thin a layer as possible with an offset or heatproof spatula.
- When the mixture begins to cool and harden, after about 10 minutes, run a long, thin metal spatula or butter knife underneath the brittle to gently loosen it from the surface. This will help it cool and help prevent sticking. Once completely hardened and cooled, break it into pieces.
Health Benefits Of Peanut Butter
What are the health benefits of peanut butter?Â Peanut butter is a food spread made from ground roasted peanuts. It can also contain additional ingredients, such as sweeteners and additional oils. Peanuts used in making peanut butter are rich in nutrients including proteins, fiber, and vitamins. Peanut butter is a snack that is packed with healthy fats and many other nutrients. When eaten in moderation, it can have numerous health benefits.
What is Peanut Butter?
Peanut butter is a paste made from dry, roasted peanuts. This paste is generally used as a spread on toast or sandwiches. Peanuts, a type of ground nuts, belong to the family of Fabaceae and species of Arachis hypogaea. The plant itself is small in which the branch of the flower touches the ground and grows underneath. It is thought to have originated in the American continent and through Spanish travelers, it was spread all over the world. Unlike costly nuts such as cashew nuts, pistachio nuts, almonds, and walnuts, peanuts are low-cost nuts that offer similar benefits.
Health Benefits of Peanut Butter
Apart from its great taste, peanut butter may have vital nutrients that are essential for the body. The health benefits of this tasty butter include the following:
1. Can be a Rich Source of Protein
Peanut butter (100 grams) may contain a high amount of protein (25 – 30 grams). Proteins that we eat are broken down into amino acids, which are then utilized in every cell for repairing and building the body.
2. May Lower Cholesterol Levels
A 2016 research paper published in the Journal of Food Science and Technology has revealed that peanuts can be an excellent source of compounds like resveratrol, phenolic acids, flavonoids, and phytosterols that completely stop the absorption of cholesterol from the diet. Probably, the fat content in peanut butter is almost equal to that of the fats found in olive oil. It contains both polyunsaturated fats and monounsaturated fats. As these fats are not saturated, they are good to consume without putting the heart at any risk. The unsaturated fats in peanut butter can help to lower bad cholesterol levels (low-density lipoprotein) and may promote the circulation of good cholesterol (high-density lipoprotein).
3. May Prevent Type 2 Diabetes
Consuming peanut butter can also be beneficial in reducing the risk of type 2 diabetes. Peanuts contain not only protein but also unsaturated fats. Unsaturated fats may have been noted to improve insulin sensitivity. Research into peanut butter consumption and diabetes showed that a higher intake of peanut butter and other nuts can lower the risk of type 2 diabetes.
4. Can be a Good Source of Vitamins
Peanut butter contains many vitamins that are can be good for our body to function properly. Vitamin A found in it can be helpful for eyesight, while vitamin C may help to boost the immune system and heals simple ulcers faster. On the other hand, vitamin E found in peanut butter can be a very important micronutrient needed by our body to dissolve complex fatty acid structures and fat blockages in the arteries.
5. Potentially Antioxidant Properties
Peanut butter may contain antioxidant properties due to the presence of folate, niacin, pantothenic acid, pyridoxine, riboflavin, and thiamin. One of the antioxidants found in it is resveratrol. Resveratrol is a polyphenolic antioxidant that may help in controlling chronic diseases.
6. May Regulate Blood Sugar Levels
Peanut butter is a good source of magnesium (170mg/100 grams). This makes up 42% of the daily recommended value of magnesium. Magnesium has an important role to play in muscle, bone, and immunity development in the body. Magnesium can also help in regulating blood sugar levels and blood pressure. Its presence in our body may help in probably more than 300 biochemical reactions that are extremely important for our survival.
7. Possibly High in Potassium
Peanut butter contains potassium (70 mg/100g) that may act as an electrolyte and is a fluid-balancing element in the body. In comparison to sodium, which directly puts pressure on the cardiovascular system in the form of hypertension, potassium does not put any pressure either on the blood or on the cardiovascular system. In effect, potassium is a heart-friendly element that is found in possibly high quantities in peanut butter.
8. May Reduce Risk of Gallstones
Gallstones, a major health risk in developed countries, is caused by being overweight, crash diets, certain types of cholesterol drugs, and birth control pills. A study published in the American Journal of Clinical Nutrition on peanuts and nut consumption relating to the risk of gallstones was undertaken and the results of the study showed that over a period of 2 decades, women who consumed peanut butter and nuts regularly may have reduced their risk of developing gallstones.
9. Possibly Rich in Dietary Fiber
Peanuts and peanut butter are both high in dietary fiber. One cup or approximately 125 g of peanuts and peanut butter has 12 g and 20 g of dietary fiber, respectively. Dietary fiber is one of the most important parts of our diet since a lack of dietary fiber can lead to several health problems and diseases such as constipation, diabetes, cholesterol, and various heart diseases.