Peanut Brittle (Liam Peanut) Recipe: A Crunchy, Sweet Filipino Snack
Want a dangerously addictive, sweet and salty snack that’s surprisingly simple to make? This Peanut Brittle, known as Liam Peanut in some regions, transforms basic ingredients into a shiny, crisp candy packed with toasted peanuts.
This recipe elevates the classic peanut brittle with a Filipino touch—often using raw peanuts toasted directly in the sugar syrup for maximum flavor. The magic lies in the chemical reaction between baking soda and hot sugar, creating hundreds of tiny air bubbles that give the candy its signature light, crisp snap instead of a hard, tooth-breaking texture.
Recipe Details
| Prep Time | Cook Time | Cooling Time | Yield | Difficulty |
|---|---|---|---|---|
| 5 mins | 15 mins | 1 hour | About 1 lb | Easy |
What You’ll Need
A candy thermometer is highly recommended for foolproof results.
- Raw Peanuts (with red skins on): 1 ½ cups
- Granulated Sugar: 1 cup
- Light Corn Syrup or Glucose: ½ cup (prevents crystallization)
- Water: ¼ cup
- Unsalted Butter: 2 tablespoons
- Baking Soda: 1 teaspoon
- Salt: ½ teaspoon
- Vanilla Extract: 1 teaspoon
Step-by-Step Directions
The process moves quickly at the end, so have all ingredients measured and ready.
- Prepare. Line a large baking sheet with a silicone mat or generously greased parchment paper. Set aside.
- Cook Sugar and Nuts. In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir over medium heat until sugar dissolves. Add the raw peanuts. Continue cooking, stirring occasionally, until the syrup turns a light amber color (about 300°F / 149°C on a candy thermometer).
- Finish the Syrup. Remove from heat. Quickly stir in the butter, salt, and vanilla until the butter melts and is incorporated.
- Add Baking Soda. Sprinkle the baking soda evenly over the hot mixture and stir vigorously. It will foam up dramatically—this is good!
- Pour and Spread. Immediately pour the foamy mixture onto the prepared baking sheet. Using two forks, quickly spread and separate the peanuts into a single layer as thinly as possible. Do not touch the hot sugar with your hands.
- Cool Completely. Let the brittle cool at room temperature, undisturbed, for at least 1 hour until hard and crisp.
- Break and Serve. Once completely cool, break into pieces. Store in an airtight container.
How to Serve
Serve as a snack or after-dinner treat. Package in cellophane bags for a sweet homemade gift. It pairs wonderfully with coffee or tea.
Expert Tips for Success
- Watch the Color, Not Just the Temp: The syrup should be a light golden amber. If it gets too dark, it will taste burnt.
- Act Fast: Have your baking sheet and all ingredients ready before you start step 3. The baking soda reaction and pouring must be done swiftly.
- Why Baking Soda: The chemical reaction creates carbon dioxide bubbles, making the brittle porous, light, and easy to bite.
- Even Spreading: Work quickly to spread the brittle thin. Thick spots will be chewy instead of crisp.
Common Questions
Can I use pre-toasted peanuts?
You can, but add them in the last minute of cooking to prevent burning. Toasting them in the syrup from raw infuses more flavor.
My brittle is sticky/chewy. What went wrong?
It likely didn’t reach a high enough temperature (under 300°F) or the humidity was high. Use a thermometer for accuracy.
Can I make this without corn syrup?
You can use all sugar, but the risk of crystallization is much higher. A tablespoon of lemon juice or vinegar can help, but corn syrup is the most reliable stabilizer.
How do I store it?
Store in an airtight container at room temperature for up to 2 weeks. Humidity is the enemy.
Final Thoughts
This Peanut Brittle is a testament to the magic of sugar work. With careful temperature control and the exciting baking soda reaction, you can create a professional-quality, crisp, and utterly addictive Filipino snack right in your own kitchen.
