Low Sodium Classic Peanut Brittle
Indulge in the timeless crunch and sweetness of Low Sodium Classic Peanut Brittle, a guilt-free twist on the traditional candy treat. This recipe swaps out salted ingredients for unsalted butter and raw peanuts, making it a perfect choice for those mindful of their sodium intake. With just a handful of pantry staples like granulated sugar, light corn syrup, and baking soda, this peanut brittle comes together in under an hour. The key to its irresistible golden crunch lies in carefully cooking the syrup to the hard-crack stage and adding a touch of vanilla extract for a warm, aromatic finish. Perfect as a homemade gift or a sweet snack, this golden-hued peanut brittle is easy to make, yet deliciously satisfying. Serve it at gatherings, package it for holiday gifting, or simply enjoy it yourself—an old-fashioned delight with a modern low-sodium twist!
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Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 2 tablespoons unsalted butter
- 1.5 cups raw unsalted peanuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Directions
Step 1
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
Step 2
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water over medium heat. Stir constantly until the sugar dissolves completely.
Step 3
Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom.
Step 4
Increase the heat to medium-high and bring the mixture to a boil. Do not stir once it starts boiling.
Step 5
Cook the syrup until it reaches 250°F (hard-ball stage) on the candy thermometer. This should take about 10 minutes.
Step 6
Add the unsalted butter and raw unsalted peanuts to the syrup, carefully stirring with a wooden spoon or spatula to combine.
Step 7
Continue to cook, stirring frequently, until the mixture reaches 300°F (hard-crack stage) on the thermometer. This will take approximately 15-20 minutes and the mixture will become golden brown.
Step 8
Remove the saucepan from the heat and quickly stir in the baking soda and vanilla extract. The mixture will foam and bubble, so stir gently and be cautious.
Step 9
Immediately pour the hot mixture onto the prepared baking sheet. Spread it out into an even layer using a greased spatula or the back of a ladle.
Step 10
Allow the peanut brittle to cool completely at room temperature, which should take about 20-30 minutes.
Step 11
Once cooled and hardened, break the peanut brittle into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
| Serving size | (1021.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3699.7 |
| Total Fat 134.6g | 0% |
| Saturated Fat 28.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 1341.0mg | 0% |
| Total Carbohydrate 614.4g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 588.7g | |
| Protein 58.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 220.4mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1598.4mg | 0% |
Source of Calories