Dixie Peanut Brittle (With Cajun Flair)

Name: "Dixie Peanut Brittle (With Cajun Flair)"
Prep time: "PT10M"
Cook time: "PT40M"
Total time: "PT50M"
Yield: "3 pounds (about 24-30 pieces)"
Cuisine: "southern"
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3 pounds (about 24-30 pieces) Prep: 10 m Cook: 40 m Total: 50 m Intermediate

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Note: I have made this recipe more than fifty times and some clues to make your life easier are: 1) when you add the baking soda, the candy will “grow” rapidly. Be near your pouring surface so you don’t end up with a partial batch on the kitchen floor 2) the best surface on which to pour this is a cooled slab of marble. Next best is some other cooled surface such as a cookie sheet 3) the surface should be liberally buttered but not so much as to make the bottom of the candy excessively oily 4) have a friend close by when you are ready to pour the candy onto the cooling surface. The pot is usually unwieldy and the candy is very hot!! 5) you need to check the candy at about 3-5 minute intervals immediately after pouring it out and lift it gently with a spatula from the cooling surface so that it does not stick. This needs to be done about three times and then you can let it cool thoroughly before breaking it into serving size pieces. Cooling time is about 60 minutes. 6) store in dry and airtight containers like Tupperware or Ziplock bags

Classic Southern peanut brittle made with raw Virginia peanuts, cooked low and slow to golden perfection. This sweet, crunchy candy requires patience and a candy thermometer, but delivers that authentic hard-crack brittle texture every time.

Ingredients

3 pounds servings

1 cup granulated sugar
1 cup brown sugar
1 cup light corn syrup
1/2 cup water
1/2 tsp salt
3 cups raw shelled Virginia style peanuts, skins on
2 tbsp butter
2 tsp baking soda
1 tsp vanilla

Step-by-Step Instructions

In a heavy saucepan (4 quarts or larger), heat granulated sugar, brown sugar, corn syrup, salt and water to a rolling boil.
Add peanuts. Reduce heat to medium and stir constantly. (This will take about 35-40 minutes and should not be hurried by heating at a higher temperature. It takes the full time to cook the peanuts and even marginally uncooked peanuts are not as tasty as fully cooked ones.)
Using a candy thermometer, cook to hard crack stage (293-300°F).
Add butter and stir until completely melted and mixed. Add vanilla and baking soda and stir rapidly until frothy looking.
Quickly pour onto a liberally buttered surface (marble slab or cookie sheet) and spread until about 1/4 to 1/2 inch thick. Lift edges with a spatula every 3-5 minutes as it cools to prevent sticking. Let cool completely (about 60 minutes), then break into pieces.

Common Problems and Solutions

Q: Why did my peanut brittle turn out sticky instead of crisp?

A: Likely didn't reach true hard crack stage (293-300°F). Also check humidity—making candy on humid or rainy days can prevent proper setting. Store in airtight containers to keep moisture out.

Q: The mixture foamed over when I added the baking soda!

A: This is normal—the baking soda causes rapid expansion. Be ready to pour immediately onto your buttered surface. Have everything prepped and close by before you add the baking soda.

Q: My brittle stuck to the cooling surface and won't come off.

A: Surface wasn't buttered liberally enough, or you didn't lift the edges while cooling. Lift the brittle gently with a spatula every 3-5 minutes during the first 15 minutes of cooling.

Tips and Techniques

Use raw peanuts with skins on for authentic flavor and color. The 35-40 minute cooking time is essential—don’t rush it by increasing heat or your peanuts won’t cook through. Have your buttered cooling surface ready before you start, and work quickly once you add the baking soda.

Ingredient Substitutions

Virginia peanuts: Spanish or regular roasted peanuts
light corn syrup: dark corn syrup or cane syrup

Equipment Needed

heavy-bottomed 4-quart saucepan
candy thermometer
marble slab or large cookie sheet for cooling
metal spatula

Historical Context

Peanut brittle has been a Southern staple since the late 1800s when peanuts became a major crop across the South. This version uses traditional Virginia-style peanuts, prized for their large size and rich flavor.