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This post was sponsored by the Texas Peanut Producers Board
Today is National Peanut Brittle Day. To celebrate this classic southern candy treat, you should check out peanut brittle’s interesting (though a bit disputed) history, then make my Texas-style peanut brittle recipe with a little kick! Jump to Recipe. This delicious peanut brittle recipe will become your go-to! My version, which I call Kickin’ Texas Peanut Brittle, is kicked up a notch with a little cayenne pepper… but don’t be intimidated by the pepper; it’s got a kick, but it’s not too spicy.
My sponsor for this #NationalPeanutBrittleDay post, as well as my Thai-Style Coconut Peanut Chicken Stir Fry recipe from the other day, is the Texas Peanut Producers Board. With Texas being the second biggest peanut producing state in the US (and the only state to produce all four market varieties plus organic peanuts), our state’s farmers and producers contribute a large amount of the peanuts you cook with and snack on (you can get lots of great peanut recipes on the Texas Peanut Board website). Learn more about peanuts (including six mind-blowing facts that I recently learned myself) in this post about my time on the Texas Peanut Blogger Tour last year. For example, did you know that peanuts have many health benefits, including reducing the risk of obesity, diabetes, and many other diseases? Peanuts provide 29 essential vitamins, minerals, phytonutrients, and antioxidants. Talk about a healthy snack choice! While being cholesterol-free, peanuts are also low in saturated fats and high in both protein (with more protein than any other nut) and fiber, which are great for your muscles, bones, organs, and skin. On top of this, Texas peanuts are packed with high oleic monounsaturated fats (the good fats you find in things like avocado and olive oil).
More peanut and peanut butter recipes:
- Rich and Chewy Peanut Butter Cookies recipe
- Gluten-Free Chewy Peanut Butter Cookies recipe
- Peanut Butter Cookie Ice Cream Sandwiches recipe
- Thai-Style Coconut Peanut Chicken Stir Fry recipe
- Kickin’ Texas Peanut Brittle recipe
- Perfect Peanut Butter Fudge
- Vegetarian Banh Mi Bowls recipe
- After School Snack Idea: PBJ “Sushi”
- No Bake Special K Bars with Peanut Butter and Chocolate
As I said, this Kickin’ Texas Peanut Brittle recipe will become your go-to! It’s pretty delish. To get it just right, I’ve got several important tips in the recipe at the bottom of this post. But before that, I’ll share some of the tips with some pictures for the visual learners out there.
First, when it comes time to spread the brittle, you will want your pan to be warm. To do this, preheat your oven to 200 degrees, line a cookie sheet or jelly roll pan with parchment paper, and place it in the pre-heated oven to warm while you’re preparing the rest of the recipe. The cookie sheet will remain in the oven until you are ready to spread the brittle onto it.
The next important tip for this recipe: I recommend that you measure and prep all the ingredients in ramekins and bowls before you start cooking. The process will move very quickly at times and you won’t have time to measure ingredients while it is cooking, or you may burn your brittle.
Once you are all prepped and ready to begin, you will bring the sugars (the recipe uses both brown and white sugars), corn syrup, salt, and water to a boil in a saucepan over medium heat, stirring until the sugar is dissolved.
You will need a candy thermometer (affiliate link) for this recipe. After the sugars dissolve, set a candy thermometer in the pan, and let the sugar mixture cook, stirring it occasionally until it reaches 250 degrees. Note that it will take at least 15 minutes for the mixture to reach this temperature. Then things will move very quickly.
When the temperature has reached 250 degrees, you stir in the peanuts and cayenne pepper. Stir the mixture frequently until the mixture reaches 300 degrees. Don’t overcook it, as the peanuts will burn! Once you see that thermometer approaching 300 degrees, get ready to move.
As soon as the mixture reaches 300 degrees, remove the pan from heat then immediately and quickly stir in the remaining ingredients (butter, vanilla extract, and baking soda) until completely combined.
Remove the parchment paper-lined cookie sheet from the oven and pour the mixture directly onto the warm parchment paper-lined pan in a rectangular shape (try not to dump it in one big mound or it may not spread as evenly). While wearing oven mitts, lift and tilt the various sides of the parchment paper in order to help the peanut brittle spread into a thin, even, and somewhat rectangular shape. Don’t worry about it looking perfect yet, as it will continue to spread and settle a little more. Set aside to cool.
Once the peanut brittle has cooled, break it into pieces and serve.
Here’s the recipe! If you make it, let me know what you think! Comment below or tag @fabeveryday on social media.
Print Recipe
This delicious peanut brittle recipe will become your go-to! This Texas-style peanut brittle is kicked up a notch with a little cayenne pepper. Don't be intimidated by the pepper, it's got a kick, but it's not too spicy.
| Course | Dessert |
| Cuisine | American, Southern |
| Servings |
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt
- 1/4 cup water
- 1 1/2 cups peanuts
- 1/4 teaspoon cayenne pepper
- 2 tablespoons butter softened
- 1/4 teaspoon vanilla extract
- 1 teaspoon baking soda
Ingredients
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Instructions
Preheat oven to 200 degrees. Line a cookie sheet or jelly roll pan with parchment paper, and place in the pre-heated oven to warm. The cookie sheet will remain in the oven until you are ready to spread the brittle onto it.
Prep all ingredients in advance and set into small bowls, ramekins, or measuring cups. Note: This is important, as the process will move very quickly at times and you won’t have time to measure ingredients while it is cooking.
Bring the sugars, corn syrup, salt, and water to a boil in a saucepan over medium heat, stirring until the sugar is dissolved.
Set a candy thermometer in the pan, and let the sugar mixture cook, stirring it occasionally until it reaches 250 degrees.
When the temperature has reached 250 degrees, stir in the peanuts and cayenne pepper. Stir the mixture frequently until the mixture reaches 300 degrees.
As soon as the mixture reaches 300 degrees, remove the pan from heat then immediately and quickly stir in the butter, vanilla extract, and baking soda until completely combined.
Remove the parchment paper-lined cookie sheet from the oven and pour the mixture directly onto the warm parchment paper-lined pan in a rectangular shape (try not to dump it in one big mound or it may not spread as evenly). While wearing oven mitts, lift and tilt the various sides of the parchment paper in order to help the peanut brittle spread into a thin, even, and somewhat rectangular shape. Set aside to cool.
Once the peanut brittle has cooled, break it into pieces and serve.
Recipe Notes
Note: I recommend that you measure and prep the ingredients in ramekins and bowls before you start cooking. The process will move very quickly at times and you won’t have time to measure ingredients while it is cooking.
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