Classic Peanut Brittle Recipe

Introduction

Peanut brittle is a classic crunchy candy that combines the rich flavor of roasted peanuts with a sweet, crunchy caramel base. It’s perfect for gifting or snacking anytime you crave something sweet and nutty.

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

1. Step 1: Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat for easy removal. Set aside.
2. Step 2: In a large stainless steel sauce pot, combine the water, granulated sugar, and corn syrup. Gently stir to mix.
3. Step 3: Attach a candy thermometer to the pot, ensuring the bulb is fully submerged but not touching the bottom. Heat the mixture over medium heat without stirring until it reaches 250°F (firm ball stage), which takes about 20-25 minutes.
4. Step 4: Slowly add the cubed butter, stirring until melted, then stir in the peanuts until evenly incorporated.
5. Step 5: Continue cooking and stirring occasionally until the temperature reaches 300°F-305°F (hard crack stage), about 10-15 minutes. Immediately remove from heat.
6. Step 6: Stir in the vanilla extract and baking soda until fully combined. The mixture will bubble and foam, so be careful.
7. Step 7: Quickly pour the hot mixture onto the prepared sheet pan. Use a silicone spatula to spread it into a thin, even layer about ¼ inch thick. Work swiftly as it hardens fast.
8. Step 8: Let the peanut brittle cool completely at room temperature. Once hardened, remove from the parchment and break into bite-sized pieces. Serve immediately or store.

Tips & Variations

• For an extra crunch, try adding a handful of chopped pretzels or toffee bits along with the peanuts.
• If you don’t have salted peanuts, use unsalted and add a pinch of salt to the mixture for balanced flavor.
• Make sure your candy thermometer is accurate for best results; an incorrect temperature can affect texture.

Storage

Store peanut brittle in an airtight container at room temperature for up to two weeks. Keep it away from humidity to prevent it from becoming sticky. To refresh slightly softened brittle, place pieces in a 250°F oven for a few minutes, then let cool.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What if my peanut brittle is too soft?

Soft brittle usually means the candy didn’t reach the hard crack stage temperature (300°F-305°F). Use a reliable candy thermometer and ensure the syrup cooks long enough.

Can I use other nuts instead of peanuts?

Yes, almonds, cashews, or pecans work well and add different flavors. Adjust quantities as needed to keep a similar nut-to-caramel ratio.

Classic Peanut Brittle Recipe

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★★★★★

5 from 130 reviews

• Author: Aiden
• Total Time: 45-50 minutes
• Yield: About 60 pieces 1x

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Description

This classic Peanut Brittle recipe delivers a crunchy, sweet, and nutty candy treat made from caramelized sugar, butter, and roasted peanuts. Perfect for holiday gifting or a satisfying homemade snack, the brittle is easy to make and sets quickly into perfect bite-sized pieces.

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Ingredients

Scale 1x2x3x

Peanut Brittle 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

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Instructions

1. Prepare the Pan: Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat. This ensures the brittle will easily release once hardened.
2. Combine Syrup Ingredients: In a large (3-4 quart) stainless steel sauce pot, add water, granulated sugar, and corn syrup. Gently stir to combine. Attach a candy thermometer to the side of the pot, ensuring the bulb is fully submerged but not touching the bottom.
3. Cook to Firm Ball Stage: Heat the mixture over medium heat and cook undisturbed until the temperature reaches 250°F, known as the firm ball stage. This process takes about 20-25 minutes depending on your heat distribution.
4. Add Butter and Peanuts: Stir in the cubed butter slowly until fully melted, then add the salted dry roasted peanuts, mixing until evenly incorporated.
5. Cook to Hard Crack Stage: Continue cooking and stirring occasionally until the mixture reaches 300°F-305°F (hard crack stage), about 10-15 minutes more. Remove immediately from heat to prevent burning.
6. Add Vanilla and Baking Soda: Stir in the vanilla extract and baking soda quickly; the mixture will bubble up and become foamy—this reaction creates the brittle’s signature texture.
7. Pour and Spread: Immediately pour the hot mixture onto the prepared sheet pan and spread into an even layer about ¼ inch thick using a silicone spatula. Work fast as the brittle hardens quickly.
8. Cool and Break: Allow the brittle to cool completely at room temperature. Once hardened, remove the parchment paper and break into bite-sized pieces for serving or storage.

Notes

• Use a candy thermometer for accuracy to ensure proper texture.
• Work quickly after adding baking soda since the mixture hardens fast.
• Store brittle in an airtight container at room temperature to maintain freshness.
• To make this recipe nut-free, substitute peanuts with roasted seeds like sunflower or pumpkin seeds.
• Be cautious when handling hot sugar syrup to avoid burns.

• Prep Time: 10 minutes
• Cook Time: 35-40 minutes
• Category: Confectionery
• Method: Stovetop
• Cuisine: American

Keywords: peanut brittle, candy, homemade brittle, nut brittle, caramel brittle, holiday candy, crunchy sweets