Bourbon Peanut Brittle - Bake from Scratch

      Golden, crunchy, and bursting with rich, buttery peanuts, peanut brittle recipes have been handed down for many years. The true magic of peanut brittle can be attributed to sugar science and a simple chemical reaction. Initially, the sugar mixture goes through caramelization, reaching a temperature that turns it into candy. Then, by adding baking soda, the hot mixture bubbles up energetically, and as it cools, tiny air pockets form, resulting in the characteristic honeycomb structure. We have enhanced the traditional peanut brittle recipe with a generous splash of bourbon for a luxurious twist. Refer to our PRO TIP for safety measures when preparing hot sugar syrup.

      Yields approximately 4 cups

      ¾ cup (150 grams) granulated sugar

      ¼ cup (85 grams) light corn syrup

      ¼ cup (60 grams) bourbon

      ¾ cup (99 grams) dry-roasted lightly salted peanuts

      1 tablespoon (14 grams) unsalted butter, softened

      ¾ teaspoon (3 grams) vanilla extract

      ½ teaspoon (2.5 grams) baking soda

      Flaked sea salt, for sprinkling

      Prepare a rimmed baking sheet using a nonstick baking mat. In a medium saucepan, combine the sugar, corn syrup, and bourbon; cook over medium heat without stirring until a candy thermometer reads 270°F (132°C). Incorporate the peanuts. Continue cooking, stirring frequently, until the thermometer indicates 300°F (149°C).

      Remove the sugar mixture from heat; quickly stir in the butter, vanilla, and baking soda until the butter melts and the mixture is fully combined. (Be aware that adding baking soda will cause the mixture to bubble up rapidly). Pour onto the prepared pan; with a large offset spatula, promptly spread it into a thin layer. Sprinkle with sea salt. Allow it to cool completely. Break the brittle into pieces and store in an airtight container for up to three weeks.

      PRO TIP

      While making candy, the sticky nature of hot sugar syrup can pose a risk of severe burns if safety measures are not followed. Exercise extreme caution around the hot syrup. Keep children and pets at a safe distance and wear protective clothing or pot holders as needed. Additionally, since baking soda will cause the hot sugar to bubble vigorously, ensure that you use a sufficiently large pot to accommodate this expansion. Although it may be tempting, refrain from tasting or touching the caramelized mixture while it is hot.

      We’d love to hear how it turned out!