Chef Joe’s Tingly Peanut Brittle

Peanut brittle is an American classic, especially around the holidays. Sweet, crunchy, and packed with roasted peanuts, it's the kind of old-fashioned treat that brings back memories.

For our Tingly Burger Night collaboration with Chef Joe Neuman at Hill East Burger in Washington, D.C., we wanted to explore what happens when familiar American comfort foods meet the citrusy, tongue-tingling sensation of Sichuan pepper.

Chef Joe took his mom's classic peanut brittle recipe and gave it a playful twist with 50Hertz Tingly Sichuan Pepper Peanuts.

The result is everything you love about traditional peanut brittle: golden caramel, roasted peanuts, and a satisfying crunch. But as the sweetness fades, the Sichuan pepper delivers an unexpected tingle.

It's a fun treat to share at holiday parties, package as homemade gifts, or enjoy whenever you're craving something sweet with a little surprise.

Yield: Large batch (original chef recipe)
Prep time: Approximately 15 minutes
Cook time: Approximately 20–30 minutes, depending on equipment
Cooling time: Until completely hardened

Ingredients

• 8 cups granulated sugar

• 4 cups corn syrup

• 8 cups 50Hertz Tingly Sichuan Pepper Peanuts

• 4 tsp baking soda

• 1 tbsp salt

• Oil or nonstick spray for greasing the work surface

Instructions

1. Prepare the work surface. Generously grease a large, heatproof stainless steel surface. Measure all ingredients before starting, as the brittle sets quickly.

2. Cook the sugar. Combine the sugar and corn syrup in a large, heavy-bottomed pot. Cook, stirring frequently, until the mixture reaches 230°F (110°C) on a candy thermometer.

3. Add the peanuts. At 230°F, stir in the Tingly Peanuts. Continue cooking, stirring frequently to prevent scorching, until the mixture reaches 300°F (149°C), the hard-crack stage.

4. Finish the brittle. Remove from the heat. Add the salt and baking soda, then stir for approximately 30 seconds. The mixture will foam and expand.

5. Pour and stretch. Carefully pour the hot mixture onto the prepared stainless steel surface. Using greased, heatproof utensils, gently spread and stretch the brittle into a thin layer.

6. Cool and break. Allow the brittle to cool completely until hard, then break into pieces.

Make-Ahead Tip

Peanut brittle is a great treat to prepare ahead of a holiday gathering. Once completely cooled, store it in an airtight container in a cool, dry place to help preserve its crisp texture.

For gifting, break the brittle into smaller pieces and package in decorative tins or treat bags.

The Story Behind the Brittle

This recipe was featured at our October 2025 Tingly Burger Night, a collaboration with Chef Joe Neuman at Hill East Burger in Washington, D.C.

The special menu brought together classic American comfort food and the signature má (麻) sensation of Sichuan pepper, from burgers and fries to this sweet, crunchy finale.

Chef Joe's peanut brittle was a perfect example of what we love about Sichuan pepper. Its bright, aromatic tingle can bring something new to familiar foods, even an old-fashioned American candy.

Read more about the collaboration in Tingly Burger Night: When Americana Meets Sichuan Pepper.

Recipe courtesy of Chef Joe Neuman. Featured at the 50Hertz x Hill East Burger Tingly Burger Night, October 2025.