Description
This old-fashioned peanut brittle recipe creates a classic, crunchy candy combining the perfect balance of sweetness and salty roasted peanuts. Made with simple ingredients and cooked on the stovetop to a hard crack stage, this peanut brittle is buttery, light from baking soda aeration, and ideal for gifting or snacking.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup roasted, unsalted peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare the Workspace: Grease a large baking sheet or line it with parchment paper to prevent sticking. Set aside for later use.
- Cook the Syrup: Combine the granulated sugar, light corn syrup, water, and salt in a medium saucepan. Stir over medium heat until the sugar dissolves completely.
- Boil the Mixture: Increase heat to medium-high and allow the syrup to boil without stirring. Use a candy thermometer to monitor the temperature and continue boiling until it reaches 300°F, the hard crack stage.
- Add Peanuts: Stir the roasted, unsalted peanuts into the hot syrup. Cook for 1 to 2 minutes while continuously stirring to ensure the peanuts are evenly coated.
- Incorporate Butter and Vanilla: Remove the saucepan from heat. Carefully stir in the softened unsalted butter and vanilla extract, blending them smoothly into the mixture.
- Add Baking Soda: Stir in the baking soda; the mixture will foam up and lighten in texture, which will help to create the brittle’s characteristic crispiness.
- Spread the Brittle: Quickly pour the hot mixture onto the prepared baking sheet. Using a spatula or spoon, spread it thinly and evenly before it cools.
- Cool and Break: Allow the peanut brittle to cool completely and harden at room temperature. Once set, break it into pieces and store in an airtight container to maintain freshness.
Notes
- Use a reliable candy thermometer to ensure accuracy in reaching the hard crack stage for the best texture.
- Work quickly after adding baking soda as the mixture will begin to foam and set rapidly.
- Store peanut brittle in an airtight container to keep it crisp and prevent it from absorbing moisture.
- If you prefer a less sweet version, reduce the corn syrup to 1/3 cup and balance with an adjusted sugar amount, but results may vary.
- For a nut variation, try substituting peanuts with pecans or almonds.
