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 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
- 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
- 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.