No holiday cookie tray is complete without this delicious Peanut Brittle! It gives you all the flavor of traditional peanut brittle with just a touch of maple. Plus it's ready in just 25 minutes!
Grease a large rimmed baking sheet and line with parchment paper or a silicone baking mat. Measure all ingredients before starting the recipe. It comes together quickly.
In a large, heavy-bottomed pot, add the sugar, corn syrup, and water. Stirring constantly, cook over medium heat 5 minutes, or until the mixture comes to a gentle boil.
Once the mixture starts to boil, stop stirring and let the mixture boil. Using a candy thermometer, test the temperature (or clip the thermometer to the side of the pot). Once it reaches 260°F, stir in the peanuts and cook until it reaches 300°F.
Remove the pot from the stove immediately and quickly stir in the butter, maple extract, and baking soda.
Immediately pour the mixture onto the lined baking sheet and spread into an even layer with a rubber spatula.
Let cool completely. Snap or use a mallet to break into pieces.
Notes
Variations:
Nuts: Mix it up with your favorite type. I love almonds, cashews, or pistachios.
Spice: Cinnamon or pumpkin pie spice work well, or try it with a little chili powder if you like a little bit of heat.
Storage: Once it's completely cooled, wrap tightly and store in an airtight container at room temperature up to 8 weeks. If stored in the fridge, the brittle might become soft. Store for 6-8 weeks.Freeze: Place in a freezer-safe container in the freezer up to 3 months.