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Best Easy Peanut Brittle Chinese Style Recipe

Name: Best Easy Peanut Brittle Chinese Style Recipe
Total time: 30 min
Yield: 40 g
Ingredients: raw peanuts 1 cup; unsalted butter 2 tbsp; granulated sugar 1.25 cup; water 0.25 cup; light corn syrup 2 tbsp; salt 0.25 tsp; vanilla extract 1 tsp; baking soda 1 tsp

Crunchy Chinese peanut brittle with golden caramel and roasted peanuts is a festive favorite. A family treat with sweet, nutty crunch.

Cook 30 min Difficulty NORMAL 180 kcal

#vegetarian #diabetic friendly

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Ingredients

Main ingredients

raw peanuts 1 cup
unsalted butter 2 tbsp

Seasonings/Sauce

granulated sugar 1.25 cup
water 0.25 cup
light corn syrup 2 tbsp
salt 0.25 tsp
vanilla extract 1 tsp
baking soda 1 tsp

Nutrition summary

Carbohydrates 22 g 49%

Protein 5 g 11%

Fat 7 g 40%

Serving size 40g

Cooking steps

1

Toast the raw peanuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently, until fragrant and lightly browned.
2

Line a baking sheet with parchment paper and grease it lightly with 1 tbsp of butter before starting your caramel.
3

In a heavy saucepan, combine sugar, water, corn syrup, and salt. Heat over medium, stirring until sugar dissolves, then stop stirring and let bubble.
4

Insert a candy thermometer; continue cooking until the mixture reaches 300°F (hard crack), about 10–12 minutes. Watch carefully to prevent burning.
5

Remove from heat. Immediately stir in butter, toasted peanuts, vanilla extract, and finally baking soda (the mixture will foam up). Quickly pour onto the prepared sheet and spread evenly. Allow to cool fully (about 30 minutes), then break into pieces and serve.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Raw peanuts are the central ingredient, defining the crunch and nutty flavor that make this Peanut Brittle uniquely Chinese-style. The caramelized sugar provides the classic sweet snap, but peanuts bring the essential festive taste and texture.

Q. How should I control heat when making the caramel?

Use medium heat and a candy thermometer for accuracy. After the sugar dissolves, avoid stirring and let the mixture bubble until it reaches 300°F. This precise temperature ensures a crisp brittle without burning or undercooking the caramel.

Q. How do I prevent the brittle from becoming chewy or soft?

Make sure to reach the hard crack stage (300°F) before removing from heat, and work quickly after adding baking soda and peanuts. Cooling on a greased parchment-lined baking sheet is key. Storing brittle in an airtight container keeps it crisp.

Q. What is the calorie and nutrition profile per serving?

Each 40g serving contains approximately 180 kcal, with 22g carbohydrates (49% of calories), 5g protein (11%), and 7g fat (40%). The recipe is vegetarian and has moderate protein and fat, with controlled carbs for a festive treat.

Best Easy Peanut Brittle Chinese Style Recipe

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