Mary Berry’s Peanut Brittle is a classic treat that combines the perfect balance of sweet caramel and crunchy peanuts. This easy-to-make candy is ideal for snacking or gifting, and it takes only a few ingredients and minimal time to prepare. With a golden, crunchy texture and a delicious nutty flavor, peanut brittle is a timeless dessert that everyone will enjoy.
What is Mary Berry’s Peanut Brittle?
Mary Berry’s Peanut Brittle is a simple, homemade candy made by cooking sugar into a caramel and mixing it with roasted peanuts. Once cooled, the mixture hardens into a crispy, crackable sheet of sweet and salty goodness. The beauty of this recipe lies in its simplicity, using everyday ingredients to create a delicious snack.
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Ingredients Needed to Make Mary Berry Peanut Brittle
- 200g caster sugar
- 125ml water
- 100g golden syrup
- 200g unsalted roasted peanuts
- 50g butter (optional for added richness)
- 1 tsp vanilla extract (optional for extra flavor)
- 1/2 tsp baking soda
Instructions to Make Mary Berry Peanut Brittle
Step 1: Prepare the Baking Tray
- Grease a large baking tray or line it with parchment paper. You’ll need this ready for when the brittle mixture is done cooking.
Step 2: Cook the Sugar Syrup
- In a large, heavy-bottomed saucepan, combine the sugar, water, and golden syrup. Place the pan over medium heat and stir gently until the sugar has completely dissolved. Once dissolved, stop stirring and bring the mixture to a boil.
Step 3: Add the Peanuts
- Let the sugar mixture cook and bubble until it turns a golden amber color, which should take about 10-15 minutes. You can use a candy thermometer if you have one — the mixture should reach around 150°C (300°F), also known as the “hard crack” stage. Once it reaches this stage, quickly stir in the roasted peanuts.
Step 4: Add the Butter and Vanilla (Optional)
- If you’re using butter for extra richness, stir it in along with the vanilla extract at this stage. This will give the brittle a deeper, more complex flavor.
Step 5: Add the Baking Soda
- Remove the saucepan from the heat and immediately stir in the baking soda. The mixture will bubble up slightly and lighten in color, giving the brittle a lighter, airy texture.
Step 6: Pour and Spread the Brittle
- Quickly pour the hot mixture onto the prepared baking tray. Use a spatula to spread it out as evenly and thinly as possible. Be careful — the mixture will be extremely hot!
Step 7: Cool and Break the Brittle
- Let the peanut brittle cool completely, which will take about 30 minutes. Once it’s hardened, break it into pieces by hand or using a rolling pin.
Pro Tips for Making the Best Mary Berry Peanut Brittle
- Use a candy thermometer: To achieve the perfect texture, cook the sugar mixture to the hard crack stage (150°C or 300°F). This ensures the brittle is crunchy and not sticky.
- Stir gently: Once the sugar dissolves, stop stirring to prevent crystallization and ensure a smooth caramel.
- Work quickly: Once the mixture reaches the right temperature, stir in the baking soda and peanuts swiftly and pour it out immediately before it hardens.
- Customize your nuts: You can switch out the peanuts for other nuts like almonds, cashews, or mixed nuts to create different flavors.
How Do I Store Mary Berry Peanut Brittle?
Peanut brittle should be stored in an airtight container at room temperature. It will stay fresh and crunchy for up to 2 weeks. Avoid storing it in the fridge, as moisture can make it sticky.
Nutrition Value (per serving):
- Calories: 180
- Fat: 9g
- Carbohydrates: 24g
- Protein: 3g
- Sugar: 18g
FAQs
How do I prevent peanut brittle from becoming sticky?
To prevent peanut brittle from becoming sticky, make sure you cook the sugar mixture to the hard crack stage, around 150°C (300°F). Also, store it in an airtight container at room temperature to avoid moisture, which can make the brittle sticky.
Can I make peanut brittle without a candy thermometer?
Yes, you can make peanut brittle without a candy thermometer by watching for the sugar mixture to reach a golden amber color. Once it reaches this color, it’s typically at the hard crack stage. You can also test by dropping a small amount into cold water—if it hardens immediately and snaps, it’s ready.
How long does peanut brittle last?
Peanut brittle can last up to 2 weeks when stored in an airtight container at room temperature. Keeping it in a dry, cool place helps maintain its crisp texture.
Can I use different nuts in peanut brittle?
Yes, you can substitute peanuts with other nuts like almonds, cashews, or pecans. You can even mix different types of nuts for added flavor and texture in your brittle.
Final Words
This Mary Berry Peanut Brittle Recipe is a classic sweet treat that’s easy to make and perfect for snacking or giving as a gift. The combination of caramelized sugar and crunchy peanuts creates a satisfying, sweet crunch that’s hard to resist. Enjoy!
More By British Baking Recipes
- Mary Berry Pear and Blueberry Galette
- Nigella Panettone Bread And Butter Pudding
- Mary Berry Vegan Cupcakes
Mary Berry Peanut Brittle
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 10 1x
- Category: Dessert
- Method: Boiling
- Cuisine: British
Description
Mary Berry’s Peanut Brittle is a simple, homemade candy made by cooking sugar into a caramel and mixing it with roasted peanuts. Once cooled, the mixture hardens into a crispy, crackable sheet of sweet and salty goodness. The beauty of this recipe lies in its simplicity, using everyday ingredients to create a delicious snack.
Ingredients
- 200g caster sugar
- 125ml water
- 100g golden syrup
- 200g unsalted roasted peanuts
- 50g butter (optional for added richness)
- 1 tsp vanilla extract (optional for extra flavor)
- 1/2 tsp baking soda
Instructions
Step 1: Prepare the Baking Tray
Grease a large baking tray or line it with parchment paper. You’ll need this ready for when the brittle mixture is done cooking.
Step 2: Cook the Sugar Syrup
In a large, heavy-bottomed saucepan, combine the sugar, water, and golden syrup. Place the pan over medium heat and stir gently until the sugar has completely dissolved. Once dissolved, stop stirring and bring the mixture to a boil.
Step 3: Add the Peanuts
Let the sugar mixture cook and bubble until it turns a golden amber color, which should take about 10-15 minutes. You can use a candy thermometer if you have one — the mixture should reach around 150°C (300°F), also known as the “hard crack” stage. Once it reaches this stage, quickly stir in the roasted peanuts.
Step 4: Add the Butter and Vanilla (Optional)
If you’re using butter for extra richness, stir it in along with the vanilla extract at this stage. This will give the brittle a deeper, more complex flavor.
Step 5: Add the Baking Soda
Remove the saucepan from the heat and immediately stir in the baking soda. The mixture will bubble up slightly and lighten in color, giving the brittle a lighter, airy texture.
Step 6: Pour and Spread the Brittle
Quickly pour the hot mixture onto the prepared baking tray. Use a spatula to spread it out as evenly and thinly as possible. Be careful — the mixture will be extremely hot!
Step 7: Cool and Break the Brittle
Let the peanut brittle cool completely, which will take about 30 minutes. Once it’s hardened, break it into pieces by hand or using a rolling pin.
