These ever-popular candies are simple, quick, and make great gifts, be it for the holidays or any other occasion. You will not need any special knowledge of candy making, however, you should keep in mind these three key steps: First, once the nuts are added to the mixture, stir continuously to prevent burning and provide even toasting. Second, make sure to cook the mixture long enough to reach full flavor development. If the brittle is too blond or grainy, you haven't cooked it long enough; it should reach 318F/159C. Third, make sure to pull the brittle into thin sheets once it reaches a plastic consistency to ensure a light and lacy texture.
Calibrate Your Thermometer
Before making brittle, or any candy, check your thermometer for accuracy by placing it in water and bringing the water to a boil. The thermometer should register 212 degrees F (100 degrees C) once the water boils. If the reading is higher or lower, take note and apply that difference when testing the temperature of a sugar syrup.
Classic Peanut Brittle
Yields 3lbs--about 24 pieces To adjust serving size calculate the RCF
- 14 oz sugar
- 6 fl oz water
- 10 oz light corn syrup
- 16 oz raw peanuts
- 1/2 oz fine sea salt
- 1 oz butter, room temp
- 1/4 fl oz vanilla extract
- 1 1/2 tsp baking soda
Method
Scale all of your ingredients. Make sure you have a wooden spoon handy, as well as a slightly oiled marble work surface or large foil lined baking sheet pan prepared. A pair of rubber gloves should also be close at hand for pulling the brittle once it's cooled.
Combine the sugar, water and corn syrup in a heavy saucepan. Stir well to make sure the sugar is fully mixed and not stuck on the bottom. Heat over high, stirring, until it comes to a boil. Stop stirring and brush down the sides with a wet pastry brush to make sure there is no crystallization on the sides of the pan. Place your thermometer in the pot and cook syrup until it reaches 264F/129C.
Add the peanuts and salt, stirring constantly but gently with a wooden spoon. Cook until sufficiently browned or 318F/159C. Remove from the heat and add the butter and vanilla, stirring carefully to combine. Next add the baking soda. Pour out the mixture on your prepared surface, making sure not to pour in a thick pile, but rather with a wide breadth. Once the mass has cooled to a plastic consistency, wearing latex gloves, pull the brittle from the edges. You are trying to thin the brittle out into lighter, more filling-friendly pieces. The brittle will harden quite quickly, so if you can have someone help you.
Spicy Cashew Brittle
Yields 3lbs--about 24 pieces
- 14 oz sugar
- 6 fl oz water
- 10 oz light corn syrup
- 16 oz raw cashews
- ½ oz fine sea salt
- 1 tsp-1tbs red pepper flakes
- 1 tsp black sesame seeds
- 1 oz butter, room temp
- 1 ½ tsp baking soda
Method
(The method is essentially the same as the Classic Peanut Brittle above.) Scale all of your ingredients. Make sure you have a wooden spoon handy, as well as a slightly oiled marble work surface or large foil lined baking sheet pan prepared. A pair of rubber gloves should also be close at hand for pulling the brittle once it's cooled.
Combine the sugar, water and corn syrup in a heavy saucepan. Stir well to make sure the sugar is fully mixed and not stuck on the bottom. Heat over high, stirring, until it comes to a boil. Stop stirring and brush down the sides with a wet pastry brush to make sure there is no crystallization on the sides of the pan. Place your thermometer in the pot and cook until it reaches 264F/129C.
Add the cashews, salt, pepper flakes (1 tsp for slightly spicy--1 tbs for quite spicy) and sesame seeds, stirring constantly but gently with a wooden spoon. Cook until sufficiently browned or 318F/159C. Remove from the heat and add the butter, stirring carefully to combine. Next add the baking soda. Pour out the mixture on your prepared surface, making sure not to pour in a thick pile, but rather with a wide breadth. Once the mass has cooled to a plastic consistency, wearing latex gloves, pull the brittle from the edges. You are trying to thin the brittle out into lighter, more filling-friendly pieces. The brittle will harden quite quickly, so if you can have someone help you.
Mixed Nut Brittle
Yields 3lb/24 pieces
- 8 oz unsalted raw macadamia nuts
- 8 oz shelled pistachios
- 8 oz pecan halves
- 8 oz sugar
- 8 oz unsalted butter, cut into chunks
- 3 oz light corn syrup
- 2 tsp honey
- 1 tsp baking powder
Method (slightly different than the above two brittle recipes)
Combine the nuts, sugar, butter, corn syrup, and honey in a saucepan over medium-high heat. Stir steadily with a wooden spoon until it becomes a golden-brown walnut color and thickens, about 10-12 minutes. Remove from heat and stir in baking powder, then quickly pour onto prepared marble or oiled baking sheet and spread to an evenly thin layer. As it cools, pull thinner if desired and break into smaller pieces.
Packaging and Storage
Once the brittle is fully cooled, make sure to place in a tightly sealed container or bag. If giving as a hostess or other gift, you can wrap the candy up in colorful plastic cellophane (available at your local craft store) or place in a vintage cookie tin for an added decorative flair.
For further information on brittle technique: Baking and Pastry: Mastering The Art and Craft, The Culinary Institute of America. NJ: John Wiley & Sons, Inc., 2004.
