Classic Peanut Brittle Candy

My grandmother kept a tin of peanut brittle hidden in her freezer, wrapped in old newspaper like it was treasure. Whenever I'd visit, I'd somehow always find it—the crunch between my teeth exactly the same as it was every time, which was the whole point. Years later, standing in my own kitchen with a candy thermometer rattling against the side of a saucepan, I realized she wasn't hiding it from me. She was making sure it would last through my visits, that I'd have something to reach for on ordinary afternoons when nothing else seemed quite right.

I made this for the first time during a snow day when my roommate and I were pretending we didn't need to leave the apartment. She was reading in the living room when the mixer started, and ten minutes later she appeared in the doorway asking if something was wrong—the kitchen smelled like caramel and possibility, nothing wrong about that. We ended up eating half the batch before it fully cooled, laughing at how our tongues couldn't quite handle the heat but we couldn't stop trying anyway.

Ingredients

• Granulated sugar (1 cup): The foundation of everything—this is where the magic starts, where sweetness becomes structure.
• Light corn syrup (1/2 cup): Keeps the brittle from crystallizing and turning grainy; it's the difference between shattering snap and sad crumbles.
• Water (1/4 cup): Just enough to dissolve the sugar before the heat takes over.
• Salt (1/4 tsp): A whisper that makes the peanuts taste more like themselves.
• Unsalted butter (2 tbsp): Cut into pieces so it melts quickly and evenly into the mixture when you need it to.
• Vanilla extract (1 tsp): Adds a soft backdrop that lets the peanuts shine.
• Roasted, unsalted peanuts (1 1/2 cups): Use ones you'd actually want to eat on their own—they're the whole story here.
• Baking soda (1 tsp): The secret ingredient that makes the brittle airy and light, transforming it from candy into something almost alive.

Instructions

Set the stage:

Line a large baking sheet with parchment paper or a silicone mat and grease the surface lightly. You need somewhere ready to land the brittle the moment it's done—hesitation is not your friend here.

Build the base:

In a heavy-bottomed saucepan over medium heat, combine sugar, corn syrup, water, and salt, stirring gently until the sugar dissolves completely. The weight of the pan matters; thin pans create hot spots that burn the candy.

Let it boil:

Stop stirring now and let the mixture come to a boil. Clip your candy thermometer to the side of the pan, making sure the bulb doesn't touch the bottom.

Watch the temperature:

Let it bubble away, reaching for 300°F (the hard crack stage), which takes about 10 to 15 minutes. You'll see the mixture darken slightly and smell like caramel—rich and deep.

Rush to the finish:

Remove from heat immediately. Stir in the butter and vanilla quickly, then add the peanuts and mix until they're fully coated in that glossy candy.

The transformation:

Add the baking soda and stir briskly. Watch it foam and lighten—this is the moment the brittle becomes brittle.

The spread:

Pour everything onto your prepared sheet right away and use a greased spatula to spread it thin and even, about 1/4 inch thick. Work fast but don't panic; the candy is more forgiving than you think.

The wait:

Let it cool completely, about 30 minutes, then break it into pieces with your hands. Store in an airtight container away from humidity.

Save

There's a moment, right after you stir in the baking soda and watch the mixture foam up like something alive, where you understand why people do this. It's small magic. It's why we make candy at all.

The Thermometer Question

The first time I made this without a thermometer, I relied on color and smell, which are real senses but incomplete ones for candy work. I ended up with something that was almost there but not quite—soft in the middle, hard at the edges, nothing you'd gift to anyone. A thermometer costs five dollars and removes all the guesswork. Buy one and keep it in your kitchen drawer. It will change more than just brittle.

Why Peanuts Are Non-Negotiable

You can swap in cashews or almonds or pecans and the brittle will still be good, still be candy, still be worth making. But peanuts have this sturdy, warm flavor that stands up to hot sugar and doesn't get lost. There's a reason my grandmother always chose peanuts. Some combinations are classics because they work, not because anyone's forcing tradition—they simply belong together.

Variations and Finishing Touches

Once you have the basics down, the brittle becomes a canvas. Some people swear by a light sprinkle of flaky sea salt right before it sets—it sounds fancy but it's just contrast, salt against sweet, which is older and truer than any trend. You can also brush the finished pieces with melted chocolate for something closer to decadence, or wrap them in wax paper and give them away like you planned the whole thing beautifully, which you did.

• For a saltier finish, sprinkle flaky sea salt over the hot brittle right after spreading, before it sets.
• Store in an airtight container with parchment between layers to keep pieces from sticking together.
• Made it? It keeps for two weeks, but it rarely lasts that long.

Save

Peanut brittle is candy that tastes like confidence, like you know what you're doing even if you're making it for the first time. Once you've made it, you'll make it again.

Recipe FAQs

→ What temperature should the sugar mixture reach?

Bring the mixture to 300°F (150°C) to achieve the hard crack stage, essential for proper brittle texture.

→ Can I substitute peanuts with other nuts?

Yes, cashews, almonds, or pecans can replace peanuts for different flavor profiles.

→ Why is baking soda added to the mixture?

Baking soda causes the mixture to foam and lighten, creating a delicate, airy texture in the brittle.

→ How should I store the brittle for freshness?

Store in an airtight container, away from humidity, to keep the brittle crisp for up to two weeks.

→ What is the purpose of the butter and vanilla?

Butter adds richness while vanilla enhances the overall flavor, balancing the sweetness.