Peanut Brittle Recipe
American · Dessert · 30 min total
A classic crunchy, buttery candy with roasted peanuts in a hard caramel shell. This easy stovetop recipe yields perfect brittle every time.
10
min prep
min prep
20
min cook
min cook
16
servings
servings
160
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups raw peanuts
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Line a rimmed baking sheet with parchment paper or a silicone mat. Set aside.
- In a large, heavy-bottomed saucepan, combine sugar, corn syrup, water, and salt. Stir over medium heat until sugar dissolves.
- Clip a candy thermometer to the pan. Increase heat to medium-high and bring to a boil without stirring. Cook until mixture reaches 250°F (hard ball stage).
- Stir in peanuts. Continue cooking, stirring frequently, until temperature reaches 300°F (hard crack stage).
- Remove from heat. Immediately stir in butter and vanilla until butter melts. Quickly stir in baking soda (mixture will foam).
- Pour hot mixture onto prepared baking sheet. Spread quickly with a heatproof spatula to about 1/4-inch thickness.
- Let cool completely at room temperature, about 1 hour. Once set, break into pieces.
Tips
- Store in an airtight container at room temperature for up to 2 weeks.
- For best results, use raw peanuts; roasted peanuts may burn during cooking.
- If you don't have a candy thermometer, test by dropping a small amount into cold water; it should be brittle and snap.
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