Caramel-Vanilla Peanut Brittle Recipe
A delightful twist on the classic dessert, this caramel-vanilla peanut brittle is crisp, tender, and rich with caramelized sugar and nutty goodness. Perfect for any dessert table, this recipe is simple enough for beginners and doesn't require a thermometer.
Equipment
- Aluminum baking sheet
- Heat-resistant spatula
Ingredients
- 1 vanilla bean
- 1/3 cup water
- 1/2 cup light corn syrup
- 1 cup sugar
- 4 tablespoons unsalted butter or refined coconut oil
- 1 rounded cup dry-roasted or honey-roasted peanuts salted if desired
- 3/4 teaspoon baking soda
- 1/4 teaspoon kosher salt use half if iodized
Instructions
Prepare Vanilla and Mix Syrup:
- Slice the vanilla bean lengthwise and scrape out the seeds. Save the pod for another use.
- In a 3-quart saucepan, combine water, corn syrup, sugar, butter, and vanilla seeds. Cook over medium-low heat, stirring gently with a fork, until the syrup is clear and bubbling, about 5 minutes.
Cook Syrup:
- Increase the heat to medium-high. Without stirring, let the mixture cook until it turns golden (approximately 10 minutes or until 340°F if using a thermometer).
Prepare Baking Sheet:
- While waiting, grease an aluminum baking sheet lightly and mix baking soda and salt in a small bowl.
Finish and Spread:
- Once the syrup is ready, turn off the heat and quickly stir in the baking soda and salt until combined. Fold in the peanuts.
- Pour the mixture onto the baking sheet and spread into an even 12-by-8-inch layer using the spatula. Let cool for 1 hour at room temperature.
Break and Store:
- Break the brittle into 2-inch pieces. Store in an airtight container at room temperature for up to 1 month or in the freezer for up to 6 months.
Notes
- Avoid using honey, molasses, or maple syrup as they disrupt the brittle's structure.
- Break the brittle with a kitchen mallet for easier portioning.
Tried this recipe?Let us know how it was!