Easy Peanut Brittle Recipe
This classic Peanut Brittle Recipe is loaded with roasted peanuts and has that perfectly crisp, crunchy texture you want in homemade brittle. It's an old-fashioned candy made with simple pantry ingredients and is perfect for holiday gifting.
Servings 24 pieces
Calories 114kcal
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 1/2 cups roasted salted peanuts
- 2 tablespoons salted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Measure the peanuts, butter, vanilla, and baking soda before beginning. Once the candy reaches temperature, you'll need to work quickly.
- Add sugar, corn syrup, water, and salt to a heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar dissolves and the mixture begins to boil.
- Once boiling, stop stirring and cook until the mixture reaches approximately 250°F on a candy thermometer.
- Stir in the peanuts and continue cooking, stirring frequently, until the candy reaches 300°F and is a deep golden color.
- Remove the pan from the heat. Immediately stir in butter and vanilla, followed by the baking soda. The mixture will foam considerably.
- Immediately pour onto the prepared baking sheet. Working quickly, spread the mixture into a thin, even layer using a buttered spatula.
- Allow the brittle to cool completely at room temperature, about 30–60 minutes.
- Once completely hardened, break into irregular pieces.
Notes
- Measure everything before you start. Candy-making moves very quickly once the syrup reaches 300°F.
- Baking soda creates tiny air bubbles in the candy, giving peanut brittle its lighter, easier-to-bite texture.
- Don't make brittle on an especially humid day if you can avoid it; moisture can make hard candy sticky.
- Be extremely careful handling the hot sugar mixture.
- Don't refrigerate the finished brittle. Store it in an airtight container at room temperature.
- Place parchment between layers to prevent the pieces from sticking together.
Nutrition
Calories: 114kcal | Carbohydrates: 15g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 121mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 29IU | Calcium: 11mg | Iron: 0.2mg
