Low Sodium Classic Peanut Brittle
Indulge in the timeless crunch of "Low Sodium Classic Peanut Brittle," a healthier twist on a beloved treat. Made with raw unsalted peanuts and unsalted butter, this recipe offers the perfect balance of sweetness and nuttiness without excess sodium. With just seven pantry-friendly ingredients, including granulated sugar, light corn syrup, and a touch of vanilla extract, this brittle comes together in under an hour. The rich, golden candy layers achieve the perfect snap thanks to precise cooking techniques, elevating this homemade dessert to professional-level quality. Perfect for gifting, snacking, or sharing, this low-sodium peanut brittle delivers classic flavor with a lighter, health-conscious touch.
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Recipe Information
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
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water over medium heat. Stir constantly until the sugar dissolves completely.
Attach a candy thermometer to the side of the saucepan, ensuring the tip does not touch the bottom.
Increase the heat to medium-high and bring the mixture to a boil. Do not stir once it starts boiling.
Cook the syrup until it reaches 250°F (hard-ball stage) on the candy thermometer. This should take about 10 minutes.
Add the unsalted butter and raw unsalted peanuts to the syrup, carefully stirring with a wooden spoon or spatula to combine.
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.
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.
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.
Allow the peanut brittle to cool completely at room temperature, which should take about 20-30 minutes.
Once cooled and hardened, break the peanut brittle into pieces and store in an airtight container for up to 2 weeks.
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.6 g | 173% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 614.4 g | 223% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 588.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1598 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
