Description
Peanut Brittle is a classic, crunchy candy made from simple ingredients like sugar, peanuts, and butter. It’s perfect for holiday gifts or sweet cravings. This no-fail recipe shows you how to get it perfectly crisp every time!
Ingredients
Scale
2 cups granulated sugar
1 cup light corn syrup
½ cup water
2 cups salted, roasted peanuts
2 tablespoons unsalted butter
1½ teaspoons baking soda
1½ teaspoons vanilla extract
Instructions
- Prepare your tray
Line a sheet pan with parchment paper or a silicone baking mat. This is where your hot candy will settle and cool — having it ready is critical. - Measure and stage ingredients
Have your peanuts, butter, baking soda, and vanilla on hand before your sugar mixture finishes cooking. The moment the candy reaches temperature, you’ll need to move quickly. - Mix sugar, water, and corn syrup
In a medium saucepan, combine the 2 cups sugar and ½ cup water. Stir gently until the sugar dissolves. Then stir in the 1 cup light corn syrup until uniform. - Begin heating
Place the pan over medium heat (do not turn up the heat, as that can cause uneven crystallization). Stir from time to time until the mixture begins to simmer gently. - Attach candy thermometer
Clip the thermometer to the side, making sure the bulb is submerged but not touching the bottom of the pan. - Cook to 250 °F (121 °C)
Keep cooking, giving it an occasional stir, until the temperature reaches 250 °F (121 °C). - Add peanuts
Once at 250 °F, stir in the roasted peanuts. Keep stirring as the candy continues to cook. - Cook to 300 °F (149 °C)
Maintain stirring. The mixture will darken and start to thicken. Continue until the thermometer reads 300 °F (149 °C). - Remove from heat & add final ingredients
Immediately remove the pan from heat. Stir in the butter, baking soda, and vanilla — it will foam and expand. Baking soda creates small air pockets that give the brittle a lighter, crisper texture. - Pour and spread quickly
Pour the foaming mixture onto your prepared pan. Use a spatula or the back of a spoon or knife to quickly and carefully spread into an even layer. Work fast before it starts to set. - Cool fully
Let the brittle cool completely at room temperature — at least 30 minutes. - Break into pieces & store
Once cool and hardened, break into shards or bite sized pieces. Store in an airtight container at room temperature.
Notes
Peanut Brittle can be made weeks ahead and stays fresh for 6–8 weeks when stored properly at room temperature. Do not refrigerate. Freeze for up to 3 months.
Nutrition
- Serving Size: ~15g
- Calories: 88 kcal
- Sugar: 13g
- Carbohydrates: 14g
- Protein: 2g