Description
Classic Peanut Brittle is a timeless crunchy candy made by cooking sugar syrup with roasted salted peanuts until reaching the hard crack stage, then enriched with butter, vanilla, and baking soda to create a light, crisp texture. This homemade treat is perfect for gifting or enjoying as a sweet snack.
Ingredients
Scale
Candy Base
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/4 teaspoon salt
Add-ins and Flavoring
- 2 cups salted roasted peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Prepare the Baking Sheet: Line a rimmed baking sheet with parchment paper or lightly grease it with butter to prevent sticking. Set aside for later use.
- Cook the Sugar Mixture: In a heavy 2-quart saucepan, combine granulated sugar, light corn syrup, water, and salt. Cook over medium heat, stirring occasionally until the sugar is fully dissolved and the mixture begins to boil.
- Add Peanuts: Stir in the salted roasted peanuts and continue cooking, stirring frequently to prevent burning, until the temperature reaches 300°F (150°C) on a candy thermometer, which is the hard crack stage necessary for brittle texture.
- Incorporate Butter and Vanilla: Remove the saucepan from heat. Stir in the softened butter and vanilla extract until the mixture is smooth and well combined.
- Add Baking Soda: Quickly stir in the baking soda; this will cause the mixture to foam and lighten in color, adding aeration to make the brittle lighter and crispier.
- Pour and Spread: Immediately pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it into a thin, even layer to ensure uniform brittleness.
- Cool and Break: Let the peanut brittle cool completely at room temperature until it hardens. Once cooled and firm, break into irregular pieces for serving.
Notes
- Use a candy thermometer to accurately monitor the temperature for the perfect crunchy texture.
- Be careful when handling hot sugar syrup; it can cause burns.
- For variation, try substituting peanuts with other nuts like almonds or cashews.
- Store peanut brittle in an airtight container to maintain crispness.
- If the brittle softens, you can re-crisp it by warming it briefly in a low oven.
