Description
This classic Peanut Brittle recipe produces a perfectly crunchy, sweet, and nutty candy that’s ideal for snacking or gifting. Made with simple ingredients like sugar, corn syrup, and roasted peanuts, it captures the nostalgic flavor of homemade brittle with a satisfying crisp texture. The cooking process involves careful candy thermometer monitoring to achieve the ideal hard crack stage, ensuring a smooth, foamy finish when baking soda and vanilla are added.
Ingredients
Scale
Main Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups salted roasted peanuts
- 2 tablespoons butter
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
Instructions
- Prepare the pan: Line a sheet pan with parchment paper and set aside to ensure easy removal of the brittle later.
- Gather ingredients: Measure out the peanuts, butter, baking soda, and vanilla so they are ready to add when needed.
- Combine sugar mixture: In a medium saucepan, combine sugar and water, stirring well. Stir in the light corn syrup and cook over medium heat, stirring occasionally until it reaches a gentle boil. Avoid increasing heat too much to prevent burning.
- Monitor temperature to 250°F: Attach a candy thermometer to the pot, making sure it’s submerged but not touching the bottom. Continue cooking with occasional stirring until the temperature reaches 250°F (121°C).
- Add peanuts and cook to 300°F: Stir in the salted roasted peanuts and keep stirring constantly until the temperature reaches 300°F (hard crack stage).
- Add butter, baking soda, and vanilla: Remove the mixture from heat immediately and quickly stir in the butter, baking soda, and vanilla extract. The mixture will foam and its texture will change to a lighter, airy consistency.
- Pour and spread: Carefully pour the hot brittle mixture onto the prepared pan. Use a knife or spoon to spread it evenly while hot, working quickly and carefully.
- Cool and set: Allow the brittle to cool completely on the pan for at least 30 minutes, where it will harden and become crisp.
- Break and store: Once fully cooled, break the brittle into pieces and store in an airtight container to maintain freshness.
Notes
- Use a candy thermometer for precise temperature control to achieve the perfect brittle texture.
- Do not increase the heat too quickly; cooking slowly helps avoid burning the sugar mixture.
- Adding baking soda creates the signature light foam and texture of peanut brittle.
- Ensure mixtures are spread quickly once out of heat as it hardens fast.
- Store brittle in an airtight container in a cool, dry place to prevent it from becoming sticky.
