Sometimes I get really bored. And I make three (yeah…..) batches of peanut brittle. And I experiment. With cayenne pepper. Why? Well, I figure sweet and salty is a fabulous combination, adding another flavor layer can only make it more awesome. You don’t taste the cayenne until after you chew for a bit, then it goes boom. It’s like a flavor party in your mouth. Great stuff. The spicy is calmed by the sweetness of the sugar, so then you take another bite, and before you know it the peanut brittle that was supposed to be sent down to Georgia for best friend Rose is gone. Hence the need for multiple batches 🙂

Makes: a lot of peanut brittle

2 cups dry salted peanuts

2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup honey
1/2 teaspoon baking soda
1 teaspoon salt

2 tablespoons unsalted butter
1/4 teaspoon cayenne pepper
1 cup water
Candy thermometer

Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.

In a medium saucepan, combine sugar, water, corn syrup, honey, cayenne pepper, and salt. Bring to a rapid simmer over medium-high and cook until deep golden and the thermometer measures 305°F, right above the Hard Crack line (this should take 20 to 25 minutes, but judge solely on temperature and NOT time). Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.


hot stuff

Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks. But let’s be real it will only last 3 hours.

Recipe adapted from Brown Eyed Baker.


Etta Grismore

This recipe doesn’t say how much butter!!!

Sofi | Broma Bakery

Two tablespoons!

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