

Peanut Brittle
About as traditional as they come this Brittle is guaranteed to be a crowd pleaser. Easy to make and with ingredients you probably have in your pantry.Makes one 11 x 17 inch cookie sheet full
- 2 cups sugar
- 1/4 cup light corn syrup
- 1/4 cup maple syrup
- 1/2 teaspoon kosher salt
- 1 cup water
- 3 cups dry-roasted, salted peanuts
- 1/2 teaspoon baking soda
- 2 tablespoons non-hydrogenated, non-dairy butter (such as Earth Balance)
Lightly oil an 11 x 17 inch rimmed baking sheet lined with parchment paper as well as a large offset spatula and set aside.
In a large pot, at least 8 inches deep attach a candy thermometer and combine water, sugar, salt, maple syrup, and corn syrup.
Bring mixture to a boil over medium heat without stirring until it registers 302°F/150°C on the candy thermometer.
Immediately remove from the heat and stir in peanuts, non-dairy butter, and baking soda. Mixture will foam, continue to stir until mixture is smooth and no longer bubbling, about 10-15 seconds. Immediately spread mixture onto the prepared cookies sheet and use oiled spatula to spread out the mixture and smooth out any air bubbles. Allow the mixture to cool completely.
Use a clean hammer, mallet or your hands to break the mixture into large shards and store in an airtight container at room temperature for up to 3 weeks.
Holiday Brittle
Filled with festive Holiday colors and flavors, I’m sure you’ll be making this brittle more than once a year, but don’t worry, I won’t tell anyone 😉Makes one 11 x 17 inch cookie sheet full
- 1 cup sugar
- 1 1/2 cups brown sugar, lightly packed
- 1/2 cup maple syrup
- 1/2 teaspoon kosher salt
- 1 cup water
- 1 cup slivered almonds
- 1 cup walnuts, chopped
- 3/4 cup pumpkin seeds
- 3/4 cup dried cranberries
- 1/2 teaspoon baking soda
- 1 tablespoon non-hydrogenated, non-dairy butter (such as Earth Balance)
Lightly oil an 11 x 17 inch rimmed baking sheet lined with parchment paper as well as a large offset spatula and set aside.
In a large pot, at least 8 inches deep attach a candy thermometer and combine water, sugar, brown sugar, salt, maple syrup.
Bring mixture to a boil over medium heat without stirring until it registers 302°F/150°C on the candy thermometer.
Immediately remove from the heat and stir in almonds, walnuts, pumpkin seeds, cranberries, non-dairy butter, and baking soda. Mixture will foam, continue to stir until mixture is smooth and no longer bubbling, about 10-15 seconds. Immediately spread mixture onto the prepared cookie sheet and use oiled spatula to spread out the mixture and smooth out any air bubbles. Allow the mixture to cool completely.
Use a clean hammer, mallet or your hands to break the mixture into large shards and store in an airtight container at room temperature for up to 3 weeks.
Oo I need to make some of those now! I’ve been thinking about making peanut brittle for a while and your holiday version looks and sounds even more delicious! Thanks for posting 🙂