Classic Peanut Brittle Candy (Printable Version)

Crunchy confection of roasted peanuts in buttery toffee, perfect for snacking or gifting.

# 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

# Steps:

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, combine sugar, corn syrup, water, and salt. Stir gently until sugar dissolves.
03 - Bring the mixture to a boil without stirring, then attach a candy thermometer. Continue boiling until it reaches 300°F (150°C), approximately 10 to 15 minutes.
04 - Remove from heat immediately, stir in butter and vanilla extract, then quickly add the peanuts and mix to coat evenly.
05 - Add baking soda and stir briskly; the mixture will foam and lighten in color.
06 - Pour the mixture onto the prepared baking sheet and use a greased spatula to spread it thinly and evenly to about 1/4 inch thickness.
07 - Allow the brittle to cool completely, approximately 30 minutes, then break into pieces.

# Expert Advice:

01 -
  • It's the kind of candy that announces itself the moment you bite into it—shatteringly crisp, rich with butter, studded with peanuts that taste like they were meant to be there.
  • Takes barely half an hour from start to finish, yet feels like you've accomplished something real.
  • Stores for weeks, which means you can make it once and feel generous with yourself for days.
02 -
  • A candy thermometer is not optional here—eyeballing the color alone will either give you soft caramel or burnt sugar, neither of which is brittle.
  • Once you add the baking soda, you have maybe 30 seconds before the mixture starts to set; if you hesitate, it will seize and thicken faster than you expect.
03 -
  • Humidity is brittle's enemy—make this on a dry day or in a climate-controlled kitchen, and store it far from moisture.
  • If you find yourself with a batch that turned out too soft, you didn't reach 300°F; if it's brittle and burnt, you went past it—the thermometer removes this regret entirely.
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