Virginia Peanut Brittle
A crisp, buttery candy made with Virginia's large-kernel peanuts, a favorite at Southside peanut festivals and country stores.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 12
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •Candy thermometer
- •Baking sheet
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 9
- carbs
- 24
- protein
- 3
- calories
- 180
Instructions
- 1
Line a sheet pan with parchment paper.
- 2
Mix the sugar, corn syrup, and water in a saucepan over medium heat.
- 3
Cook and stir occasionally until the mixture reaches 250°F.
- 4
Stir in the raw peanuts. Keep cooking until the candy reaches 300°F, the hard-crack stage.
- 5
Take the pan off the heat. Quickly stir in the butter, baking soda, and salt.
- 6
Pour the mixture onto the prepared sheet pan right away. Spread it out thin.
- 7
Let the brittle cool completely, about 30 minutes.
- 8
Break the brittle into pieces and serve.
Chef's tips
Use a candy thermometer for accuracy. The sugar must reach 300°F for the right snap, and work quickly because it sets fast after adding the baking soda.
Storage
Store in an airtight container at room temperature up to 3 weeks.
Reheating
No reheating required.
Common mistakes to avoid
- •Not reaching 300°F, which leaves the candy chewy instead of crisp.
- •Spreading the candy too thick, making it hard to snap into pieces.
Serving suggestions
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