Category: Dessert
Yields:
16 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
25 Mins
Total Time:
1 Hr 10 Mins
Welcome back to another lactose free recipe. This week’s recipe is a tasty classic confection. Sugar, water, and glucose syrup (or corn syrup) is heated until hard crack stage. Nuts, margarine (or butter), and baking soda is added to aerate the mixture. It is then poured into a large pan, smoothed down and left to cool until it can be broken into shards. The result is a delicious, sweet, crunchy peanut brittle. Perfect for snacking or using as a decoration on cakes.
The recipes here have been tested with lactose free ingredients multiple times to ensure their success and deliciousness. As always, this recipe is lactose free providing you use the right ingredients. Always make sure your ingredients are safe.
Ingredients
Adjust Servings
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Peanut Brittle
- Equipment
Instructions
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Measure out the peanuts, margarine and baking soda into separate little bowls. When it comes time to use them it must be done quickly and carefully. It is important to have them prepped and ready.
- Line a large baking tray with baking paper.
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In a medium saucepan add the sugar, water and glucose syrup. Make sure you do not leave the saucepan unattended.
- Place the saucepan over medium heat. Stir until the sugar dissolves. Make sure the sugar is NOT boiling.
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When the sugar has dissolved (the mixture will clarify over time) increase the heat to high. Place the candy thermometer in the saucepan so you can keep a constant eye on the temperature.
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Keep watching the thermometer closely. The goal is for the sugar to reach 300 degrees f. This may take 15 to 30 minutes. The temperature will take a while to rise. When it reaches 250 the temperature will increase very quickly.
- Make sure you do not leave the saucepan unattended and be incredibly careful, the sugar will be extremely hot and very sticky.
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As soon as the temp reaches close 300f add in the peanuts. Keep stirring so the nuts don’t burn.
- You want to keep the mixture heating until the sugar mixture turns a golden color.
- The next few steps needs to be done quickly and carefully so the sugar doesn’t set too early.
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When the mixture has turned golden color add in the margarine. Quickly stir. The mixture will bubble up a lot so be careful.
- Moving quickly add in the baking soda, stir carefully until it is just combined.
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Pour the mixture onto the prepared baking tray. Try to smooth down the best that you can.
- Carefully move the tray onto a cooling rack. Move aside for several hours until set and cooled.
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Break the peanut brittle into shards and place into an airtight container until ready to be eaten or used for decoration. Keep the peanut brittle at room temperature.
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Congratulations you have now made delicious peanut brittle.
