Culinary Institute of America

Peanut Brittle

Preparation info
  • Makes

    6 lb

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Sugar 1

Method

  1. Combine the sugar and water in a saucepan and bring to a boil while stirring. Add the glucose syrup and bring to a boil over high heat, stirring constantly.
  2. When the syrup comes to a boil, stop stirring and skim the surface to remove any impurities. Continue to cook without stirring to 239°F/115°C, occasionally washing down the sides of the pan using a wet past