Description
This old-fashioned peanut brittle recipe delivers a classic, crunchy candy that’s sweet, nutty, and perfectly crisp. Combining caramelized sugar with roasted peanuts, butter, and a hint of vanilla, this homemade candy is easy to make and ideal for holiday treats, gifts, or anytime snacking.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup roasted, unsalted peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare the Workspace: Grease a large baking sheet or line it with parchment paper to ensure the brittle doesn’t stick. Set aside.
- Cook the Syrup: In a medium saucepan, combine granulated sugar, light corn syrup, water, and salt. Stir constantly over medium heat until the sugar dissolves completely, ensuring a smooth mixture.
- Boil the Mixture: Increase the heat to medium-high and bring the syrup to a boil without stirring. Use a candy thermometer to monitor until the mixture reaches 300°F, known as the hard crack stage.
- Add Peanuts: Stir in the roasted unsalted peanuts into the hot syrup, cooking for 1 to 2 minutes to evenly coat the nuts and allow them to slightly toast.
- Incorporate Butter and Vanilla: Remove the saucepan from heat and carefully mix in the softened butter and vanilla extract, blending smoothly into the hot candy base.
- Add Baking Soda: Stir in the baking soda promptly, which will cause the mixture to foam and lighten in texture, giving the brittle a delicate crispness.
- Spread the Brittle: Pour the foamy mixture immediately onto the prepared baking sheet. Use a spatula or spoon to spread it thinly and evenly before it begins to harden.
- Cool and Break: Allow the peanut brittle to cool completely at room temperature until fully hardened. Once set, break into individual pieces and store in an airtight container to maintain freshness.
Notes
- Use a candy thermometer for accurate temperature to ensure proper texture.
- Act quickly when spreading the brittle as it hardens fast.
- Store peanut brittle in an airtight container to keep it crisp and fresh.
- For variation, try substituting different nuts like almonds or cashews.
- Be cautious handling the hot sugar syrup to avoid burns.
