Bourbon Peanut Brittle

Golden, crunchy, and full of rich, buttery peanuts, peanut brittle recipes have been passed down for decades. The true enchantment of peanut brittle is explained by sugar science and a basic chemical reaction. The sugar mixture first undergoes caramelization, coming to a temperature that transforms it into candy. Next, the addition of baking soda causes the hot mixture to bubble up vigorously, and upon cooling, those tiny air pockets get trapped, creating the signature honeycomb texture. We have taken the classic peanut brittle recipe a step further with a generous splash of bourbon that gives it a first-class upgrade. See our PRO TIP for safety precautions when making hot sugar syrup.

Makes about 4 cups

Ingredients

¾ cup (150 grams) granulated sugar¼ cup (85 grams) light corn syrup¼ cup (60 grams) bourbon¾ cup (99 grams) dry-roasted lightly salted peanuts1 tablespoon (14 grams) unsalted butter, softened¾ teaspoon (3 grams) vanilla extract½ teaspoon (2.5 grams) baking sodaFlaked sea salt, for sprinkling

Instructions

Line a rimmed baking sheet with a nonstick baking mat.

In a medium saucepan, stir together sugar, corn syrup, and bourbon; cook, without stirring, over medium heat until a candy thermometer registers 270°F (132°C). Stir in peanuts. Cook, stirring frequently, until a candy thermometer registers 300°F (149°C).

Remove sugar mixture from heat; working quickly, stir in butter, vanilla, and baking soda until butter is melted and mixture is well combined. (Adding the baking soda will cause the mixture to rapidly bubble.) Pour onto prepared pan; using a large of set spatula, quickly spread into a thin layer. Sprinkle with sea salt Let cool completely.

Break brittle into shards, and store in an airtight container for up to 3 weeks.

Notes

PRO TIP

When making candy, the sticky nature of hot sugar syrup can lead to severe burns if precautions are not taken. It is important to use the utmost care around the hot syrup. Protect children and pets and wear protective clothing or pot holders when necessary. Furthermore, when making brittle, baking soda will cause the hot sugar to vigorously bubble, so it is important to use a pot that will be large enough to account for this expansion. As tempting as it may be, do not taste or touch the caramelized mixture while it is hot.

The post Bourbon Peanut Brittle first appeared on Bake from Scratch.

Dessert

Bourbon Peanut Brittle