Peanut Brittle

5 from 5 votes

Buttery, crunchy homemade Peanut Brittle is the perfect sweet treat! This simple brittle is terrific for gifting, keeps for weeks in an airtight container and travels well, too.

Prep Time15

Cook Time10

Cooling1

Total Time1 25

Course: Candy, Dessert

Cuisine: American

Keyword: candy, caramel, peanut

Servings:

Calories: 216kcal

Author: Tricia

Equipment

3-quart heavy bottom saucepan
large rimmed baking sheet
Aluminum Foil
vegetable cooking spray
candy thermometer

Ingredients

1 cup granulated sugar (222g)
½ cup light corn syrup (6oz or 170g)
2 tablespoons unsalted butter
¼ cup water (2oz)
1 ½ teaspoons vanilla extract
¾ teaspoon baking soda
1 ⅓ cups salted roasted Spanish peanuts (160g)

Instructions

Line a large baking sheet with parchment paper or aluminum foil lightly coated with vegetable cooking spray. Place the pan on a heat-proof trivet or cooling rack and set aside.
Pre-measure the vanilla, baking soda and peanuts and place in bowls or measuring cups near the stovetop.
Combine the sugar, corn syrup, butter and water in a heavy bottom 3-quart saucepan. Attach the candy thermometer to the pan, if using. Heat the pan over medium-high heat. Stir the mixture with a wooden spoon or heat-proof spatula until the butter has melted, the sugar is dissolved and mixture starts to boil.
Once boiling reduce the heat to medium/medium-low. Continue boiling without stirring for about 10 minutes (more or less depending on whether you’re using gas, electric or an induction cooktop) or until the mixture is the color of golden caramel, about 330°F to 340°F.
TIP: It’s hard to tell the true color of the caramel with the surface covered in air bubbles. If using an instant read thermometer be sure to check often to ensure the caramel doesn’t burn.
Once the brittle reaches 340°F immediately remove from the heat and add the vanilla and baking soda. The caramel will expand, foam and steam as you stir. Continue stirring until completely combined. Add the peanuts and fold together until all nuts are coated in the candy mixture.
Quickly pour the brittle into the prepared baking pan and spread into an even layer using a spatula, wooden spoon or offset spatula.
Cool completely (about 1 hour) then break into bite size pieces by hand. Store in an airtight container in layers separated by wax or parchment paper. Brittle will keep for weeks if well sealed.

Notes

Add 1/4 teaspoon salt with the baking soda and vanilla if using unsalted peanuts
To make brittle with raw peanuts: add raw peanuts once the mixture starts to boil. Continue cooking and stirring until the mixture reaches the desired temperature.
Store peanut brittle in airtight containers at room temperature to prevent exposure to humidity which can make brittle sticky

Nutritional information is calculated using an ingredient database and should be considered as an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition