Peanut Brittle
Classic homemade peanut brittle made on the stovetop with sugar, corn syrup, peanuts, butter and baking soda. Crunchy, buttery and light enough to snap.
Servings: 16 servings
Calories: 170kcal
Equipment
- 1 Heavy-bottomed 3-quart saucepan
- 1 Candy thermometer
- 1 Rimmed baking sheet or silicone baking mat
- 1 Heatproof spatula
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 teaspoon salt use 1/4 teaspoon if your peanuts are salted
- 1 1/2 cups raw Spanish peanuts or dry-roasted peanuts, see notes
- 2 tablespoons butter cut into pieces, plus more for the pan
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Generously butter a rimmed baking sheet or line it with a silicone baking mat. Measure the butter, vanilla and baking soda into small dishes and set them next to the stove. The last step moves fast.2 tablespoons butter, 1 teaspoon vanilla extract, 1 teaspoon baking soda
- In a heavy-bottomed 3-quart saucepan, stir together the sugar, corn syrup, water and salt over medium heat until the sugar dissolves and the mixture comes to a boil. Clip on a candy thermometer, making sure the tip does not touch the bottom of the pan.1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup water, 1/2 teaspoon salt
- When the syrup reaches 250°F, stir in the raw peanuts.1 1/2 cups raw Spanish peanuts
- Keep cooking, stirring often so the peanuts do not scorch, until the thermometer reads 300°F and the syrup is a light golden amber, about 8 to 12 minutes more.
- Remove the pan from the heat. Quickly stir in the butter and vanilla until the butter melts, then stir in the baking soda. The mixture will foam up and turn lighter in color.2 tablespoons butter, 1 teaspoon vanilla extract, 1 teaspoon baking soda
- Immediately pour the mixture onto the prepared baking sheet and spread it as thin as you can with a buttered spatula.
- Let the brittle cool completely, about 45 minutes, then break it into pieces.
Notes
Dry-roasted peanuts: they are already toasted, so don't add them at 250°F. Cook the syrup to 300°F on its own, then stir the peanuts in with the butter and vanilla so they do not over-toast.
No thermometer: drop a little syrup into ice water. At the hard crack stage it forms hard threads that snap when bent.
Check your thermometer: it should read 212°F in boiling water at sea level. If it reads higher or lower, adjust the target temperatures by the same amount. At high altitude, lower the target by about 2°F for every 1,000 feet above sea level.
Humidity: make brittle on a dry day if you can. Humidity can make it sticky.
Safety: hot sugar causes serious burns. Keep kids and pets away from the stove during the last steps.
Storage: airtight at room temperature for up to 2 weeks. Do not refrigerate. Freeze airtight for up to 3 months.
Nutrition
Calories: 170kcal | Carbohydrates: 23g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 162mg | Potassium: 103mg | Fiber: 1g | Sugar: 21g | Vitamin A: 44IU | Calcium: 17mg | Iron: 1mg