This recipe is adapted from Wilton's "The Complete Wilton Book of Candy," and contains both Spanish peanuts and puffed rice cereal.

For tips on making the perfect brittle, visit All About Brittle Candy: Standards, Tips, and Why Baking Soda Is Used

Puffed Rice and Spanish Peanut Brittle

Ingredients

• 1 cup water
• 1 cup sugar
• 1 cup light brown sugar
• 1 1/2 cups dark corn syrup
• 1 cup roasted Spanish peanuts
• 2 cup puffed rice cereal
• 1 teaspoon butter
• 1 teaspoon salt
• 1 teaspoon baking soda

Procedure

1. Place the nuts and cereal on a sheet pan in the oven, set at the lowest temperature, just to keep warm. Butter your surface(s) for pouring.

2. In a large (4 qt.), heavy saucepan, place water, sugars and corn syrup and stir over low heat until sugars are dissolved. Wash sides and cook until 270°F. Reduce heat to low and watch the temperature carefully. When it reaches 290°F, add in the butter, nuts and cereal. Cook an additional 2 minutes. Remove pan from heat and add in the salt and baking soda. Carefully pour onto prepared surface(s). You can score while candy is still warm or wait until cooled and break into irregular pieces.

Notes

Sullivan, Eugene T. and Marilynn C. Sullivan. The Complete Wilton Book of Candy. Woodbridge: Wilton, 1981.

Content by Renee Shelton. This recipe was first published on PastrySampler.com on September 5, 2011. It was updated on October 7, 2020.