Peanut Brittle

History & Origin

Peanut brittle is one of Mexico's most popular and ancient sweets, present in markets, fairs and street stalls for centuries. Its origin combines two traditions: the peanut, domesticated in Mesoamerica over 3,500 years ago by the peoples of what is now Puebla and Oaxaca, and the caramel technique with piloncillo from colonial sweet-making traditions. The peanut was called 'tlalcacahuatl' in Nahuatl, meaning 'earth cacao', and was sacred to the Aztecs. Peanut brittle probably emerged in Puebla's sweet workshops during the 18th century, where master confectioners experimented combining toasted peanuts with hot piloncillo syrup. The technique seems simple but requires precision: the piloncillo must reach the exact caramel point (150-160 degrees) so that when cooled it becomes crispy without being rock hard. In Puebla, Oaxaca, Guerrero and Morelos, artisan peanut brittle continues to be made by families who have maintained the tradition for generations. Each region has its variant: Oaxaca uses pumpkin seeds, Jalisco walnuts, and Guanajuato amaranth.