Honey Peanut Brittle

Tanorria’s Table Honey Peanut Brittle

Peanut Brittle is a tried and true southern staple. It is believed that a southern woman came up with the recipe by accidentally putting baking soda in her taffy recipe.  Now there are a plethora of recipes and variations.

My honey peanut brittle is a nod to the classic recipe with a few tweaks.  I leave out the baking soda and change out corn syrup for honey.  Honey is one of my favorite sweeteners.  It’s not uncommon to find at least 5 types in my pantry at once.  At this current moment I have smoked honey, wildflower honey, clover honey, macadamia nut honey, and a wildflower/clover blend.  I love honey!

JUMP TO RECIPE

Choosing to make brittle with honey instead of corn syrup make this treat a little bit healthier by using more whole ingredients, but brittle is still candy through and through.  Considered one of the first candies ever made, it’s incredibly easy to make honey peanut brittle in your own kitchen.

The key to a good brittle is to make it with a candy thermometer.  Having one on hand makes the process full-proof.  I know this from person experience.  While testing this recipe, I did not go with my gut or what the candy thermometer said and burned the first batch.  Practice makes perfect, right?  Cook your sugar/honey mixture to 280°F which is the mid range of the soft crack stage, ideal for brittle.  Do not freight, you can do up to 290°F, but I don’t recommend going any higher than that.

Be sure to work quickly and carefully once you start melting sugar.  The slightest touch of hot sugar can leave a burn mark on your skin.  I had one at the tip of my finger from bruleeing sugar and *ahem* showing off year back.  I won’t make that mistake again.

You will absolutely ruin your brittle if you pour it directly on the baking sheet or use foil, plastic wrap, or wax paper to line the pan.  You can only use parchment paper or a silpat. Work carefully and have fun with this recipe.  Trying out different variations with different kinds of nuts and keep a little container of this on our counter for snacking or a quick sweet treat.

Yield: approx 3 cups

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Honey Peanut Brittle

It is like honey roasted peanuts on a whole different level. Roasted & salt peanuts are candied between a hard Carmel made with sugar and honey, a perfect marriage of flavors.

Prep time: 1 H & 15 MCook time: 15 MinTotal time: 1 H & 30 M

Ingredients

• 1 cup Granulated Sugar
• 1 cup Honey
• ¼ cup Water
• 1 tsp vanilla extract
• 1 ½ cups Roasted Peanuts
• ¼ tsp Kosher Salt
• Flaky Sea Salt (for garnish)

Instructions

Method

1. Anchor a candy thermometer onto a medium sauce pot. Combine sugar, honey, vanilla and water in a on medium low heat. Stir occasionally until sugar is dissolved. Continue cooking until the mixture reaches 280°; approx 12 min.
2. Remove the pot from the heat and add nuts. Work quickly to stir in the peanuts until fully combined. Carefully pour the mixture onto a parchment or silpat linked baking sheet. Quickly spread to desired thickness.
3. Allow the brittle to cook and harden for at least one hour before breaking into pieces. Store in an airtight container ina cool dry place for up to 2 weeks.

Variation

1. Mix up the nuts you use for this recipe. Try pecans or hazelnuts.

Notes

This mixture begins to harden fast so work as quickly as possible while being careful to handle hot sugar.

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