This Bourbon Peanut Brittle is a combination of salty and sweet and a perfect snack to make at the holidays for a party tray that’s sure to please!
Peanut Brittle is one of my favorite things to indulge in at the holidays…
Next to cookies.
And.. fudge.
And hot cocoa bombs.
Now that I think about it, there’s a reason why I had to implement a strict keto diet this past holiday season. Ha ha ;) Really though – I did!
Bourbon Peanut Brittle is super easy to make – in less than 20 minutes you can have the ultimate addition to the holiday dessert tray.
What you need to make this brittle
- A rimmed baking sheet
- Parchment paper (not waxed paper as that will stick to the brittle!)
- A candy thermometer that will reach 300 degrees F
- A large, heavy bottom pot that has deep sides (the mixture will boil up) and can withstand the heat
Bourbon Peanut Brittle
This brittle comes together easily with the following ingredients:
- bourbon (Jim Beam is my favorite variety to use but you can use any!)
- roasted salted peanuts
- light corn syrup
- granulated sugar
- salted butter (softened!)
- vanilla extract
- baking soda*
*** Do not skip the baking soda!
To make the best brittle, here are a few tips:
- Measure your ingredients and have them all well-prepared before you begin
- Don’t skip the baking soda – it’s essential for a light, brittle-like texture to your peanut brittle
- The alcohol will get cooked off in the process of making the brittle
- Double the recipe if you have a bigger crowd or need to fill a bigger tray
- Avoid using wax paper – instead, use parchment or a baking mat.
DID YOU MAKE THIS BRITTLE?
If you did, take a minute to rate the recipe and leave a comment to let me know how it turned out for you!
Bourbon Peanut Brittle
Ingredients
- 3/4 C granulated sugar
- 1/4 C light corn syrup
- 1/4 C bourbon
- 3/4 C salted and roasted peanuts
- 1 Tbsp butter salted, softened
- 3/4 tsp vanilla extract
- 1/2 tsp baking soda
Instructions
- Line your rimmed baking sheet with a layer of parchment paper (NOT waxed paper!) or a baking mat.
- In a heavy-bottom saucepan, combine granulated sugar, corn syrup and bourbon. Cook over heat until the mixture reaches 270 degrees F.
- Once the mixture reaches 270 degrees F, stir in the peanuts.
- Stir frequently as you continue to cook the mixture to a temperature of 300 degrees F.
- Immediately remove from the heat; stir in softened butter, vanilla extract and baking soda. Immediately pour out onto the prepared baking sheet and spread out with a spatula to form a thin layer (should spread to 9x12 or slightly less).
- Let cool completely. Once cooled, break into pieces.
Notes
