Homemade Soft Peanut Brittle: Your Guide to a Flaky, Melt-in-Your-Mouth Peanut Butter Candy
Prepare to discover a truly delightful and somewhat unexpected confection: Soft Peanut Brittle. Far from its hard, traditional counterpart, this version offers a remarkably different, yet equally addictive, experience. If you’re accustomed to classic brittle, you’ll be surprised and delighted to find that this softer, flaky rendition exists. Imagine the satisfying crunch and rich peanut butter flavor of a Butterfinger bar, but amplified a thousandfold and studded with an abundance of perfectly crunchy, bumpy peanuts. It evokes the nostalgic charm of an old Munch Bar, transformed into a wonderfully pliable, melt-in-your-mouth candy that’s simply perfect for holiday gatherings, thoughtful homemade gifts, or simply indulging your sweet tooth.
What Makes Soft Peanut Brittle Unique?
The magic of soft peanut brittle lies in its texture. Unlike traditional brittle that shatters into sharp shards, this candy is designed to be soft, airy, and delightfully crumbly. The inclusion of baking soda creates tiny air pockets throughout the candy, transforming a potentially rock-hard sugar mass into a delicate, flaky treat. This distinct characteristic makes it easier to eat and more forgiving on the teeth, while still delivering that irresistible combination of sweet and salty, rich peanut flavor. It’s a fantastic alternative for those who find classic brittle too hard, or simply for anyone looking for a novel and delicious candy-making adventure.
A Taste of Texas: Soft Peanut Brittle and Goodart’s Peanut Patties
My personal journey with Soft Peanut Brittle is deeply intertwined with my Texan roots. While Texas is renowned for its pecans and pecan pralines, it’s also a significant peanut-producing state, and as Texans, we have a profound appreciation for peanut candy. This affinity extends to a variety of peanut-based treats, many of which are cherished across the state, even if not all are exclusively made within its borders. One iconic candy that often comes to mind is Goodart’s pink peanut patties, proudly crafted in Lubbock, Texas. These delightful patties offer a fascinating contrast to the soft peanut brittle recipe we’re exploring here.
Goodart’s candy represents a different facet of peanut confections. It’s a classic peanut candy, but notably, it doesn’t feature peanut butter as a primary ingredient, unlike our soft brittle. Its texture is almost like a substantial, vibrant pink praline – firm, yet yielding, packed with whole peanuts, and boasting a distinctive sugary glaze. While both Goodart’s patties and soft peanut brittle celebrate the humble peanut, they do so with unique approaches to texture and flavor profiles. Goodart’s offers a straightforward, old-fashioned candy experience, whereas soft peanut brittle brings a modern, melt-in-your-mouth richness thanks to the generous addition of peanut butter, creating a distinctly different, yet equally beloved, peanut candy.
Essential Ingredients for Your Soft Peanut Brittle
Crafting this delightful soft peanut brittle relies on a few basic, yet crucial, ingredients. The simplicity of the list belies the complex and rewarding flavor you’ll achieve. Alongside the star ingredient – peanuts – you’ll need granulated sugar, light corn syrup (often referred to as Karo syrup), a small amount of butter, water, vanilla extract, and the truly magical baking soda. Each component plays a vital role in achieving the desired taste and, most importantly, the unique soft, airy texture.
- Granulated Sugar & Light Corn Syrup: These form the sweet, caramelized base of the candy. The corn syrup is particularly important as it helps prevent sugar crystallization, ensuring a smooth, pliable texture rather than a grainy one.
- Butter: A touch of butter adds richness, a subtle depth of flavor, and contributes to the overall smoothness and mouthfeel of the brittle.
- Water: Used initially to dissolve the sugar, allowing it to cook evenly and reach the precise temperature required.
- Vanilla Extract: A classic flavor enhancer that complements the robust peanut taste, adding a warm, aromatic note to the finished candy.
- Peanut Butter: This is what truly differentiates soft peanut brittle from its hard counterpart. It infuses the candy with an incredible, creamy peanut flavor and contributes significantly to the softer texture. For best results, as noted in the recipe, using a mainstream, processed peanut butter (like Jif or Skippy) is recommended over natural varieties, as it provides better structure and sweetness for this specific candy.
- Baking Soda: This is the secret ingredient responsible for the airy, flaky texture. When added to the hot sugar mixture, it reacts to create tiny carbon dioxide bubbles, which lighten the candy and prevent it from becoming hard and dense. Without baking soda, you’d end up with regular, hard peanut brittle.
- Peanuts: The foundational element! Whether you opt for Spanish peanuts or dry roasted, these provide the essential crunch and robust nutty flavor.
Choosing Your Peanuts: Spanish vs. Dry Roasted
When it comes to the peanuts themselves, the recipe traditionally calls for raw Spanish peanuts. These smaller peanuts, often identifiable by their reddish skins, are prized for their intense peanut flavor when roasted. However, a common hurdle for many home candy makers is that raw Spanish peanuts are increasingly difficult to locate on standard grocery store shelves. While you can typically order them online, it’s not always convenient.
The good news is that you don’t need to let the scarcity of Spanish peanuts deter you. Regular dry roasted peanuts make an excellent substitute and yield fantastic results. Since dry roasted peanuts are already cooked, a slight adjustment in technique is required: you must be a little more vigilant and careful during the cooking process to prevent them from burning, as they will darken quicker than raw peanuts. Always keep a close eye on your candy thermometer and the color of your mixture. Regardless of your choice, ensuring your peanuts are fresh will significantly impact the final taste and aroma of your homemade soft peanut brittle.
Mastering the Easy Recipe: Tips for Success
Despite its impressive outcome, soft peanut brittle is surprisingly one of the easier candies to make at home, especially when compared to more intricate confections. The core secret to mastering not just this, but most candy recipes, lies in diligent control of the cooking temperature and duration. Consistency and precision are your best friends in the candy kitchen.
For this soft peanut brittle recipe, the primary focus is on ensuring the temperature rises slowly and steadily. A sudden jump in temperature can lead to uneven cooking or scorching. Here are some essential tips to help you achieve perfect results every time:
- Invest in a Reliable Candy Thermometer: This is non-negotiable for candy making. A good candy or deep-fry thermometer will allow you to accurately monitor the sugar mixture’s temperature, guiding you through the critical stages (275°F and 300°F). Without it, guessing can lead to brittle that’s either too soft or too hard.
- Mise en Place is Key: Before you even turn on the stove, have all your ingredients measured out and ready to go. Candy making is a fast-paced process, especially in the final stages. You won’t have time to measure baking soda or warm peanut butter once the sugar syrup is at temperature.
- Use a Heavy-Bottomed Nonstick Saucepan: A heavy-bottomed pan distributes heat more evenly, reducing the risk of scorching. A nonstick surface also makes cleanup easier.
- Stir Constantly, but Gently: While the mixture is cooking to 275°F, stirring helps dissolve the sugar and prevents it from sticking to the bottom. Once the butter and peanuts are added, constant stirring ensures they are evenly incorporated and prevents uneven cooking as the temperature climbs to 300°F.
- Work Quickly at the End: Once you remove the mixture from the heat and add the baking soda and peanut butter, you need to act fast. The candy will begin to set quickly. Pour it onto your prepared baking sheet immediately and spread it as thinly as possible – aiming for no more than ½ inch thick, with thinner being preferable for that delicate crisp.
- Spread Thinly: Using a second piece of parchment paper or non-stick foil on top and pressing down gently can help achieve a uniform, thin spread. This ensures the brittle cools evenly and has the ideal flaky texture.
- Pay Attention to Visual Cues: While temperature is paramount, visual cues can also assist. The mixture will transition from clear to a golden amber as it cooks. Keep an eye on the color, especially when adding dry roasted peanuts, as they can burn if left too long.
- Cool Completely: Allow the brittle to cool and set completely at room temperature before breaking it into pieces. Rushing this step can result in a soft, gooey mess.
I understand the desire for specific duration notes, and while I haven’t timed every batch perfectly, the thermometer is your most reliable guide. Rest assured, many helpful notes and tips from experienced candy makers, like Bob in the comment section, further illuminate the path to success. Don’t be afraid to read through community feedback for additional wisdom!
Other Delightful Brittle and Candy Recipes to Explore
If you’ve enjoyed the process of making soft peanut brittle, you might be interested in exploring other unique and delicious brittle and candy recipes. Expanding your homemade candy repertoire is a rewarding experience, offering new flavors and textures to master. Here are some related recipes that might pique your interest:
- Regular and Gluten-Free Brownie Bark Recipe
- Come Early Stay Late Olive Brittle
- Helen Corbitt’s Oatmeal Cookie Brittle
- Bob’s Peanut Butter Brittle
- Sweet Mornings Apple Spice Loaf
Recipe
Soft Peanut Brittle
Anna
Pin Recipe
10 minutes
20 minutes
30 minutes
Dessert
American
6
people
Ingredients
- ½ teaspoon baking soda dissolved in 1 teaspoon water
-
1 cup peanut butter, mainstream type like regular JIF or Skippy
(250 grams) - ¾ teaspoon vanilla
- 2 tablespoons water
-
¾ cup granulated sugar
(150 grams) -
¾ cup light corn syrup
(220 grams) -
1 tablespoon butter
(14 grams) -
1 cup Spanish peanuts or raw peanuts
lightly salted or unsalted -
Extra peanuts
finely chopped, for sprinkling on top (optional)
Instructions
-
Line a large rimmed baking sheet with non-stick foil or parchment paper.
-
Dissolve baking soda in water and set next to the stove.
-
In a microwave-safe bowl or Pyrex measuring cup, heat the peanut butter for 30 seconds or until it is soft and warm. Add the vanilla to the peanut butter.
-
Combine the 2 tablespoons water, sugar and corn syrup in a large, heavy, nonstick saucepan. Stir until fully blended, then cook over medium-high heat until a candy thermometer or a deep fry thermometer reads 275F. Lower heat slightly, add butter and peanuts and stir constantly over medium until candy thermometer reads 300 degrees.
-
Remove from heat. Quickly stir in baking soda mixture and softened peanut butter mixture. Pour candy onto prepared cookie sheet and spread as thinly as you can. If you have trouble spreading it, grab a second sheet of parchment paper or non-stick foil and press it down slightly. It should be no more than ½ inch thick, but preferably thinner.
-
Sprinkle the finely chopped nuts over the top if desired. Let cool and set.
Notes
The chopped peanuts are to make the candy look a little nicer. Some batches are prettier than others. Also, the recipe calls for Spanish peanuts, but I can never find those and have had success with dry roasted peanuts.
Soft Peanut Brittle, Peanut Butter Candy, Homemade Candy
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