Peanut Brittle Recipe
Crunchy, nutty, and completely homemade, this easy peanut brittle recipe uses simple ingredients to create the perfect candy for holidays, parties, or gifting.
Servings: 25 pieces
Calories: 213kcal
Ingredients
- ¾ cup water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 6 tablespoons unsalted butter cubed
- 2½ cups salted dry roasted peanuts
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a large (18x26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.
- To a large (3-4 quart) stainless steel sauce pot add the water, granulated sugar, and corn syrup. Gently stir to combine. Place a candy thermometer onto the side of the pot being sure it does not touch the bottom and the bulb is fully submerged into the syrup for an accurate reading.¾ cup water, 2 cups granulated sugar, 1 cup light corn syrup
- Turn the heat to medium and allow the sugar to boil, undisturbed, until the temperature reaches 250°F (firm ball stage). This can take anywhere between 20-25 minutes depending on how your pot holds and distributes heat.
- Slowly stir in the butter until fully melted, then stir in the peanuts until evenly incorporated.6 tablespoons unsalted butter, 2½ cups salted dry roasted peanuts
- Allow the mixture to cook and bubble, while stirring occasionally, until the temperature reaches 300°F-305°F (hard crack stage). This will take another 10-15 minutes. Remove from the heat immediately to stop the cooking.
- Stir in the vanilla extract and baking soda until thoroughly combined. Be careful as the mixture will bubble up and get foamy when the baking soda is added.2 teaspoons vanilla extract, 1 teaspoon baking soda
- Quickly pour the hot peanut brittle mixture onto the prepared baking sheet and spread to a thin (approximately ¼ inch thick), even layer using a silicone spatula. The brittle will harden quickly so you need to work fast to ensure an even thickness for the cooled brittle.
- Allow the peanut brittle to cool completely at room temperature before removing the parchment paper and breaking into bite-sized pieces. Plate for serving immediately or add to a container for storage.
Notes
Storage :
- Store: Keep in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.
- Freeze: Not recommended, as moisture can affect texture.
- Make ahead: Peanut brittle is perfect for making ahead since it stays fresh for 2 weeks. Great for holiday gifting.
- Measure all ingredients before starting - the recipe moves quickly once sugar reaches temperature.
- Always use a candy thermometer for accuracy; cooking to the right stage ensures a crisp brittle.
- Work quickly once baking soda is added, as the mixture hardens fast.
- Butter your baking sheet or use parchment/silicone to prevent sticking.
- Keep children and pets out of the kitchen, the sugar mixture is extremely hot.
Nutrition
Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 115mg | Potassium: 97mg | Fiber: 1g | Sugar: 27g | Vitamin A: 84IU | Calcium: 12mg | Iron: 0.2mg
