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Peanut Brittle
Packed with roasted Spanish peanuts and boasting a rich, buttery crunch, this classic candy shop favorite is surprisingly simple to make at home. You'll cook a sweet sugar syrup to the hard crack stage, then whisk in a touch of baking soda right at the end. That quick chemical reaction creates the signature airy texture you expect from a top-tier brittle. It makes a wonderful homemade gift for the holidays, or just a sweet, salty treat to keep on the counter. Grab your candy thermometer and get ready for a seriously satisfying snap.
Equipment
- Saucepan
- Stovetop
Ingredients
- 1 ½ teaspoons baking soda
- 1 teaspoon water
- 1 teaspoon vanilla
- 1 ½ cups sugar
- 1 cup water
- 1 cup light corn syrup
- 3 tablespoons butter, cut into pieces
- 1 lb unsalted raw Spanish peanuts (3 cups)
Instructions
- 1Combine the baking soda, 1 teaspoon of water, and vanilla extract in a small bowl, then set it aside. Stir the sugar, 1 cup of water, and corn syrup together in a 3-quart saucepan.
- 2Place the saucepan over medium heat and cook for about 25 minutes. Stir the mixture occasionally until a candy thermometer registers 240°F, or until a small drop forms a soft ball in very cold water.
- 3Add the butter and raw Spanish peanuts to the hot sugar syrup and stir well to combine.
- 4Continue cooking over medium heat for roughly 13 minutes. Stir the mixture constantly until it reaches 300°F on a candy thermometer, or until a dropped portion forms hard, brittle threads in cold water.
- 5Take the saucepan off the heat immediately to prevent burning. Quickly whisk in the reserved baking soda mixture until the candy becomes light and foamy. This rapid aeration creates the signature crisp texture.
- 6Divide the hot candy evenly between two buttered, warmed 15x10x1-inch baking pans. Use a buttered metal spatula to quickly spread the mixture to a quarter-inch thickness. Let the brittle cool completely for at least 1 hour before breaking it into pieces.
Notes
- Prep tip: Heat your oven to 200°F and place two buttered 15x10x1-inch pans inside. Keeping the pans warm gives you more time to spread the candy thinly before it sets.
- Equipment: Grease your metal spatula with butter ahead of time so the hot sugar mixture doesn't stick to it.
- Thermometer check: Always test the accuracy of your candy thermometer in boiling water before making brittle. It should read exactly 212°F.
- Storage: Keep the broken brittle pieces in an airtight container at room temperature for up to 2 weeks.