Glass Peanut Brittle

Glass Peanut Brittle
Elizabeth LaBau
Ratings (13)
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: about 1 1/4 lb (10 servings)
Nutritional Guidelines (per serving)
380 Calories
17g Fat
53g Carbs
8g Protein
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Nutrition Facts
Servings: about 1 1/4 lb (10 servings)
Amount per serving
Calories 380
% Daily Value*
Total Fat 17g 22%
Saturated Fat 3g 14%
Cholesterol 3mg 1%
Sodium 7mg 0%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Protein 8g
Calcium 32mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Glass Peanut Brittle is a thin, translucent variation of traditional peanut brittle. I call this "glass brittle" because the peanuts are suspended in a beautiful, almost-clear brittle that has the appearance of glass.

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 3/4 cup corn syrup (light)
  • 2 1/4 cups peanuts (salted and roasted)
  • 1 tablespoon butter (unsalted)
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract

Steps to Make It

  1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil very well with nonstick cooking spray.

  2. In a heavy 4-quart saucepan, combine the sugar, water, and light corn syrup, and place the pan over medium heat. Stir until the sugar dissolves, then raise the heat to medium-high and insert a candy thermometer.

  3. Cook the candy over medium-high heat until it reaches 260 F (126 C). At this point, add the peanuts, the butter, and 3/4 tsp of salt, and stir well. Turn the heat back down to medium.

  4. Cook the candy, stirring frequently, until it reaches 295 F (146 C). During the cooking process, it will develop a golden color and begin to smell like caramelizing sugar.

  5. As soon as the candy reaches 295 F, remove the pan from the heat and add the vanilla and stir it in.

  6. Scrape the candy out onto the prepared pan and spread it into as thin a layer as possible.

  7. Let the brittle cool for a few minutes, until it is still pliable but not burning hot. If you have food-safe latex gloves, you might want to put them on to protect your hands from the heat. Otherwise, spray your hands with nonstick cooking spray. Carefully start pulling the brittle between your hands, stretching it as thin as possible. When you can no longer stretch it, let it cool completely at room temperature.

  8. Once cool, break the brittle into small pieces to serve. If you'd like, you can dip the pieces in chocolate for a tasty variation. Store Glass Peanut Brittle in an airtight container at room temperature for up to two weeks. If you live in a humid environment, you might find that your brittle becomes soft and sticky over time.