Homemade peanut brittle

25 Comments

  1. Your recipe on peanut brittle neglects to mention the effects of altitude on the required temperatures. I’m at 5500 feet above sea-level in the Denver area, and many nearby are higher than 8000 feet above sea level which causes a sharp drop in boiling temperatures. What do you recommend for temperature/altitude compensation?

    1. Ed,

      You are absolutely right! Altitude does have a considerable affect with sugar cooking temperatures, and we’re working on an upcoming post that addresses altitude’s affect on cooking. The best resource I’ve found on high altitude cooking is from the Colorado State University Extension http://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/. It’s suggested to decrease the final cooking temperature by 2ºF for every 1,000 ft you are above sea level.
      Thank you for your question!

      -Kim

  2. Waiting to try your peanut brittle recipe and appreciated the info on high-altitude adjustments. My question – can I use salted peanuts?

  3. Debbie,

    It will affect the final flavor of the brittle. Ours were actually roasted and salted–I like the roasted/salted flavor in the candy. Try making some with roasted and another batch with the raw. It’s really just a matter of personal preference. Thanks for the question, and Merry Christmas!

    -Kim

  4. Wanted to let you know that I had never attempted peanut brittle before, but your article inspired to to give it a try. My wife thought I was crazy for trying, but her and my friends now claim it’s the best they’ve ever had. I think we have now made 4 batches in the last 4 days and don’t think we’re done yet for the season. Thank you for your great recipes, suggestions, and products.

  5. Wanted to let you know that I had never attempted peanut brittle before, but your article inspired to to give it a try. My wife thought I was crazy for trying, but her and my friends now claim it’s the best they’ve ever had. I think we have now made 4 batches in the last 4 days and don’t think we’re done yet for the season. Thank you for your great recipes, suggestions, and products.

    1. Randy,

      I’m so glad to hear the peanut brittle post helped you out! It’s a fun candy to put together. Merry Christmas!

      -Kim

  6. Please tell me what causes brittle to seize. I have made it for years. And last year we had 12 pots seize. I have never seen this.

    1. Generally, it is an introduction of seed crystals. Dirty spoons, unwashed pan sides, sugar in the peanuts. Something like that will cause it to seize up. I can’t think of anything else…

  7. I am in Colorado Springs at 6800 feet. I have made brittle for years and years. I use the same recipe all the time, but sometimes it does not keep the airy foamy texture. What am I doing wrong?? I Cook to 280 degrees for the altitude.

    1. Good question! I don’t know exactly what might be wrong, but I have a couple of ideas. One is speed. Once the baking soda goes in, if it sits for too long, the air will leave and flatten the result. Get it mixed in and move to the end as fast as you can. It is possible, too, that there is some seed crystallization happening. If the candy forms up around a seed crystal quickly, it will hot be as airy. I’m sorry I don’t have an exact answer, but those two are my guesses.

  8. I tried this recipe today after a different one did not turn out well. Followed the directions exactly and it is perfect! One problem is managing the stirring, the pan and the thermopen at the same time. A candy thermometer can just be clipped on to the pan.






  9. Hello, Martin….
    I can’t wait to try your recipe for the peanut.brittle. I have made a couple using my sisters recipe, and now want to experiment a little.
    Your recipe does not say how much, poundage, it makes.
    Can you tell me?
    Thanks, and Happy Holidays!

    Christie,
    Whittier,
    CA

  10. This is s wonderful post . Cooking is all about chemistry whether we know or appreciate it or not. I had a client, now deceased, that made the most wonderful peanut brittle every Christmas season and every year, he would bring a large box full of his delicacy to me and my office staff. It was the best I have ever had and I decided I would I would learn to make the same quality peanut brittle myself. I must have tried a couple of dozen different recipes, some by supposedly cooking gurus. None were nearly as good overall, as my client’s batches. I have thrown many of my batch efforts away as they missed the mark by a mile. The main difference was in the texture, or the softer bite that his finished product had. I like an “easy” to bite brittle that just wants to melt in your mouth. Most brittles have that hard crack characteristic. The taste may be fine but your teeth will not be pleased. Then I FINALLY discovered that the secret is NOT in the recipe, but rather in the sugar chemistry. When I made the switch in technique , I hit the jackpot!! The control of the sugar inversion and limited stirring made the difference, along with attention to detail in introducing sugar crystals into the mixture and also temperature control. Now I have brought the same quality of brittle back from the grave and I know well that my friend would be so proud. Thank you for such a great explanation. By the way, I hated chemistry in high school but absolutely loved it in college. It has followed me all my life.

  11. Thank you for the info on the chemistry of baking soda! I have been making peanut brittle (raw Spanish) for many years since finding a microwave recipe! SOOOO easy! I am now venturing out into other nuts! It is trial and error right now until I get just the right about of cooking time because not all nut are created equal!! Especially almonds! But I will keep at it! So far the walnut and the pecan brittles are turning out great! Pistacio is next on the agenda! I have won Blue Ribbons 2 years in a row now with my peanut brittle at the Southern New Mexico State Fair.

  12. I have always used the GE microwave recipe and get perfect melt in your mouth peanut brittle every time. My son has a peanut allergy and I’ve tried to make brittle with no nuts…which always turns out flat and extremely hard. Then I moved to making it on the stove and get the same results…very flat hard candy, even though I make it with the same baking soda. It’s like all the bubbles disappear or are extremely small. I tried making it with pretzels today which kinda worked, but once again the bubbles are non-existent compared to when I make it with peanuts and it’s hard on the teeth. Why are all my baking soda bubbles disappearing (really they’re just super small)? I don’t feel like I’m stirring it too much and it’s fluffy when I pour it on a cookie sheet to cool. Is it cooling too fast or too slow compared to the peanut brittle? Thanks!

    1. I suspect that the temperature is getting too high because the peanuts aren’t there to act as a heat buffer. Maybe pull it form heat and add the butter, vanilla, and soda 3°F sooner.

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