The Only Brittle Recipes You’ll Ever Need: Peanut & Sesame
Brittle is a sugar candy made by cooking sugar to what’s known as the hard-crack stage, then spreading it thin so it cools into a glossy sheet that snaps cleanly when broken. Peanut brittle leans warm and nutty, with a comforting richness that feels familiar. Sesame brittle offers a deeper toasted flavor with a lighter, sharper crunch.
What makes this stage so important is temperature control. According to Serious Eats’ breakdown of candy stages, sugar cooked to around 300°F cools into a glass-like structure, while syrup that falls short stays chewy rather than crisp. That narrow window is what gives brittle its signature snap and clean break, which is why timing matters more here than in most stovetop sweets.
Both versions rely on the same foundation: hot sugar syrup, careful attention, and a quick finish. There’s no mixer involved, no chilling time, and no decorating step. Once cooled, the candy breaks into irregular shards that look rustic and inviting.
Common Challenges and Troubleshooting
Working with hot sugar can feel intimidating, especially the first time. Most problems come from rushing the syrup or stepping away at the wrong moment. Sugar doesn’t pause, and once it passes the correct temperature, it changes character quickly.
Burning is the most common issue. The color should move from clear to pale amber, never dark brown. King Arthur Baking’s candy temperature guide places the hard-crack stage between 295°F and 310°F, and staying within that range is what keeps brittle crisp without turning bitter. Going too far, even briefly, darkens the syrup fast and introduces harsh flavors.
Humidity also plays a role. Moist air can soften brittle after it sets, which is why proper storage matters. Keeping finished pieces airtight protects that clean snap we worked for.
Selecting the Right Ingredients
Granulated white sugar works best here because it melts evenly and behaves predictably under heat. Corn syrup plays a quiet but important role by discouraging crystallization, which keeps brittle smooth rather than sandy.
Peanuts should be roasted and unsalted. Raw peanuts don’t develop enough depth during the short cooking window. Sesame seeds benefit from light toasting before cooking, which brings out their aroma and prevents flat flavor.
Baking soda may look unexpected, yet it changes texture in a big way. ThermoWorks’ candy science guide explains that when baking soda meets hot, acidic sugar syrup, it releases carbon dioxide, creating tiny bubbles throughout the candy. Those bubbles are what give brittle its lighter structure and easier snap instead of a dense, jaw-stressing bite.
Butter softens the flavor of cooked sugar, while vanilla rounds out the finish.
Preparation and Strategy
Measure everything before starting. Once sugar begins boiling, attention stays on the pan. Warm nuts or seeds slightly so they don’t cool the syrup too quickly when added.
Temperature continues to rise even after the pan leaves the heat. The Kitchn’s candy-making guidance recommends pulling brittle syrup just shy of the upper hard-crack range, since residual heat can push it darker in seconds. This small timing adjustment helps protect both color and flavor.
Choose a stable surface with enough room to spread the candy thin. Thin slabs cool faster and break cleanly. Let the brittle rest fully before snapping it apart; patience here makes all the difference.
Flavor and Texture Enhancements
Salt changes everything. A light sprinkle over warm brittle sharpens sweetness and balances the sugar. A pinch of cinnamon works beautifully with peanuts, while sesame brittle pairs well with orange zest or a touch of ground ginger.
Thickness affects texture. Thin pours create crisp shards, while slightly thicker layers lean toward a gentle chew at the center. Adjust based on how you plan to serve the candy.
Substitutions and Dietary Options
Honey can replace part of the corn syrup for a deeper flavor, though it darkens faster during cooking. Almonds or cashews can replace peanuts for those with allergies. Black sesame seeds add striking color and a bolder flavor.
Vegan butter works well here, as does coconut oil, though coconut leaves a subtle aroma. Keep heat steady and avoid rushing the syrup.
Ingredients
Peanut Brittle
- Granulated sugar – 200 g / 1 cup
- Light corn syrup – 120 ml / ½ cup
- Water – 60 ml / ¼ cup
- Unsalted roasted peanuts – 200 g / 1½ cups
- Unsalted butter – 30 g / 2 tbsp
- Baking soda – 5 g / 1 tsp
- Vanilla extract – 5 ml / 1 tsp
- Fine salt – 2 g / ¼ tsp
Sesame Brittle
- Granulated sugar – 200 g / 1 cup
- Light corn syrup – 120 ml / ½ cup
- Water – 60 ml / ¼ cup
- Sesame seeds, lightly toasted – 180 g / 1¼ cups
- Unsalted butter – 30 g / 2 tbsp
- Baking soda – 5 g / 1 tsp
- Vanilla extract – 5 ml / 1 tsp
- Fine salt – 2 g / ¼ tsp
Instructions
- Line two baking sheets with silicone mats or parchment paper and set aside.
- Combine sugar, corn syrup, and water in a heavy saucepan. Stir gently before heating.
- Cook over medium heat until the mixture reaches a steady boil, then stop stirring.
- Attach a thermometer and cook until the syrup reaches 150°C / 300°F and turns clear.
- Add peanuts or sesame seeds, stirring carefully to coat them evenly.
- Continue cooking until the thermometer reaches 154°C / 310°F and the syrup turns light amber.
- Remove from heat. Stir in butter and vanilla until fully melted.
- Sprinkle in baking soda and salt. The mixture will foam immediately. Stir just until combined.
- Pour onto prepared sheets and spread thin with a spatula.
- Let cool completely, then break into pieces.
FAQs About Peanut & Sesame
Can I make brittle without a thermometer?
Yes, though close attention to color and timing becomes more important.
Why did my brittle turn sticky?
Moist air or syrup that didn’t reach the hard-crack stage can cause softness.
Can I double the recipe?
Small batches cool more evenly and give better control.
Troubleshooting Tips
- Bitter taste: Syrup cooked too long
- Grainy texture: Sugar crystallized early
- Soft brittle: Temperature stayed below hard-crack stage
Serving Suggestions
Serve with coffee or tea, wrap pieces in parchment for gifts, or break over ice cream for crunch. Platters with both versions invite comparison and disappear quickly.
Variations and Comparisons
Peanut brittle feels warm and rich, while sesame brittle delivers a lighter snap with deeper toastiness. Pouring both on separate sections of the same tray works well as long as they’re broken after cooling.
Storage and Reheating Instructions
Store brittle in airtight containers at room temperature with parchment between layers. Avoid refrigeration. If pieces soften, warm briefly in a low oven, then cool fully before storing again.
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