I make this once a year, and once a year, I suddenly have long lost friends who track me down. This Clean Eating Peanut Brittle Recipe is absolutely perfect for the season.
Prep Time15 minutesmins
Cook Time1 hourhr
Total Time1 hourhr15 minutesmins
Course: Dessert
Cuisine: American
Calories: 6976kcal
Ingredients
1lb.roasted, lightly salted peanuts
3cupshoney
¾cupgood quality butter
2tsp.baking soda
1tbsp.pure vanilla extract
Instructions
Prep your freezer so you have a place to set your cookie sheet. Remember, the bottom will be hot.
Spread the peanuts out over a parchment-lined, rimmed baking sheet, spreading them out in an even, single layer.
Using an electric skillet, large, stainless-steel pan, or 3-quart saucepan, heat the honey until it reaches 302 F. on a candy thermometer.
Stir in the butter first, melting it completely and letting it come back to a soft boil over medium heat.
Then stir in the baking soda and finally the vanilla (which will sizzle). You want to stir everything in pretty quickly. Don't dawdle.
Let it cook for about 30-60 more seconds to let everything combine well, stirring constantly.
Pour the boiling syrup over the peanuts on the prepared baking sheet and using oven mitts, transfer the tray to your freezer for about 1 hour. It’s okay if it doesn’t reach the sides of the cookie pan. Just make the whole thing as level as you can.
Make sure you can lift the brittle out of the pan after freezing. Loosen the edges if needed. Break into pieces of an appropriate size and store in a zipper-top bag in the freezer until you are ready to eat.
Notes
Nutrition data given is for the entire recipe. This recipe makes quite a bit and you'll be breaking the brittle into small pieces. So don't panic. Divide the data by the number of pieces you break this into.