Classic Peanut Brittle Candy (Printable Version)

Crunchy roasted peanuts coated in buttery toffee sheets for a sweet, crispy snack.

# What You Need:

→ Sugar Mixture

01 - 1 cup granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/4 cup water
04 - 1/4 teaspoon salt

→ Fats & Flavorings

05 - 2 tablespoons unsalted butter, cut into pieces
06 - 1 teaspoon vanilla extract

→ Nuts

07 - 1 1/2 cups roasted, unsalted peanuts

→ Finishing

08 - 1 teaspoon baking soda

# Directions:

01 - Line a large baking sheet with parchment paper or a silicone mat and lightly grease the surface.
02 - In a heavy-bottomed saucepan over medium heat, stir together sugar, corn syrup, water, and salt until sugar dissolves.
03 - Bring the mixture to a boil without stirring and attach a candy thermometer to the pan.
04 - Continue boiling until the temperature reaches 300°F (150°C), about 10 to 15 minutes.
05 - Remove from heat immediately; stir in butter and vanilla, then quickly mix in peanuts until coated.
06 - Add baking soda and stir briskly as the mixture foams and lightens in color.
07 - Pour the mixture onto the prepared sheet and use a greased spatula to spread it evenly to about 1/4 inch thickness.
08 - Allow the brittle to cool completely, about 30 minutes, then break into pieces.

# Expert Tips:

01 -
  • It transforms just five ingredients into something that tastes far more complicated than it actually is.
  • The whole process takes less than an hour, leaving you with enough to gift and plenty to keep for yourself.
  • Once you nail the technique, you'll find yourself making it year-round instead of saving it for special occasions.
02 -
  • The hard crack stage isn't a suggestion—use a reliable candy thermometer and take the mixture off heat the moment it reaches 300°F, because even two degrees more can scorch it beyond saving.
  • Humidity is the enemy of brittle; if you live somewhere damp, store it with silica packets and open the tin as infrequently as possible, or it will soften into toffee.
  • If your brittle comes out too soft, you didn't hit the right temperature; if it's hard as a brick and tastes burnt, you went too far—keep notes on your first few batches to dial in your stove's quirks.
03 -
  • Some people keep a spray bottle of water nearby and mist the thermometer bulb if it starts to creep up too quickly—it slows the temperature rise just enough to give you more control during those final minutes.
  • If you're making large batches, invest in a candy thermometer with a clip that attaches to the pan; it frees up both hands and gives you steadier readings than holding it yourself.
  • Roasting your own peanuts at 350°F for about 10 minutes before using them deepens the flavor and makes the whole batch taste more refined.
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