Description
Classic Peanut Brittle is a timeless crunchy candy made by cooking sugar, corn syrup, and peanuts to the perfect hard crack stage, then enriched with butter and vanilla for a smooth, creamy contrast. This recipe yields a sweet, nutty treat with a satisfyingly crisp texture that breaks easily into bite-sized pieces, perfect for gifting or snacking.
Ingredients
Scale
Sweet Base
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
Peanuts and Add-ins
- 2 cups salted roasted peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper or lightly grease it with butter. This will prevent the brittle from sticking and make it easier to remove once cooled.
- Cook the Sugar Mixture: In a heavy 2-quart saucepan, combine granulated sugar, light corn syrup, water, and salt. Place over medium heat and stir occasionally until the sugar fully dissolves and the mixture reaches a boil.
- Add Peanuts: Stir in the salted roasted peanuts and continue cooking the mixture, stirring frequently to prevent burning. Monitor the temperature closely until it reaches 300°F (150°C), known as the hard crack stage on a candy thermometer.
- Incorporate Butter and Vanilla: Remove the saucepan from heat. Stir in softened butter and vanilla extract until the mixture becomes smooth and glossy, adding richness and depth to the brittle.
- Add Baking Soda: Quickly stir in the baking soda, which will cause the mixture to foam up and lighten in color. This reaction helps create a lighter texture in the brittle once set.
- Pour and Spread: Immediately pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer before it begins to harden.
- Cool and Break: Allow the brittle to cool completely at room temperature. Once hardened, break it into bite-sized pieces and store in an airtight container to maintain freshness.
Notes
- Use a candy thermometer for accurate temperature reading to achieve the perfect brittle texture.
- Work quickly when adding baking soda and pouring the mixture, as it cools and hardens fast.
- Store peanut brittle in a cool, dry place to prevent it from becoming sticky.
- For a nut-free version, substitute peanuts with roasted seeds or skip entirely.
