This delicious peanut brittle recipe will become your go-to! This Texas-style peanut brittle is kicked up a notch with a little cayenne pepper. Don’t be intimidated by the pepper, it’s got a kick, but it’s not too spicy.
Preheat oven to 200 degrees. Line a cookie sheet or jelly roll pan with parchment paper, and place in the pre-heated oven to warm. The cookie sheet will remain in the oven until you are ready to spread the brittle onto it.
Prep all ingredients in advance and set into small bowls, ramekins, or measuring cups. Note: This is important, as the process will move very quickly at times and you won’t have time to measure ingredients while it is cooking.
Bring the sugars, corn syrup, salt, and water to a boil in a saucepan over medium heat, stirring until the sugar is dissolved.
Set a candy thermometer in the pan, and let the sugar mixture cook, stirring it occasionally until it reaches 250 degrees.
When the temperature has reached 250 degrees, stir in the peanuts and cayenne pepper. Stir the mixture frequently until the mixture reaches 300 degrees.
As soon as the mixture reaches 300 degrees, remove the pan from heat then immediately and quickly stir in the butter, vanilla extract, and baking soda until completely combined.
Remove the parchment paper-lined cookie sheet from the oven and pour the mixture directly onto the warm parchment paper-lined pan in a rectangular shape (try not to dump it in one big mound or it may not spread as evenly). While wearing oven mitts, lift and tilt the various sides of the parchment paper in order to help the peanut brittle spread into a thin, even, and somewhat rectangular shape. Set aside to cool.
Once the peanut brittle has cooled, break it into pieces and serve.
Note: I recommend that you measure and prep the ingredients in ramekins and bowls before you start cooking. The process will move very quickly at times and you won’t have time to measure ingredients while it is cooking.