Peanut brittle is a crunchy candy made from a combination of sugar, corn syrup, peanuts, and baking soda. The candy is typically made by combining the ingredients and cooking them until the mixture reaches 300 F, which is the hard crack stage. The hot mixture is then poured out onto a surface to cool. Once peanut brittle cools, it is broken into smaller pieces and enjoyed as a sweet treat. The finishing touch of flaky sea salt in this version enhances the complementary flavors of the sweet and savory elements.
Preparation Notes
- Place a nonstick baking sheet, silicone mat, or marble board on the countertop. Have a lightly oiled spatula or spoon nearby for spreading the hot peanut brittle mixture.
- Measure the peanuts into a bowl and set aside.
- Measure the baking soda and set it aside.
- Measure the vanilla and set it aside.
- Choose a 2 1/2 to a 3 1/2-quart saucepan. The mixture will bubble up when baking soda is added, so it should be deep.
- You’ll combine the sugar, butter, water, and corn syrup in the pan and attach a candy thermometer.
- Bring the mixture to a boil and cook until the mixture reaches 300 F.
- Remove the pan from the heat and immediately add the baking soda and vanilla. Use a wooden spoon to quickly stir in the peanuts and immediately scrape the mixture out onto the prepared surface. Use the lightly oiled spatula or spoon to spread the brittle out into a uniform layer.
- Let the peanut brittle cool for about 30 minutes, then break it up and transfer it to an airtight container.
What if I don’t have a candy thermometer?
Even if you don’t have a candy thermometer, you can make homemade peanut brittle successfully. Have a cup of cold water nearby while the candy boiling, and start checking after about 12 to 15 minutes by dropping very small amounts of the syrup into the cold water. When a drop of hot syrup falls into cold water and forms brittle strands that break when bent, you’ve reached the hard crack stage.
Variations
Other nuts are great in this brittle. Make it with hulled pumpkin seeds (pepitas), shelled pistachios, or almonds, or use coarsely chopped or honey-roasted peanuts.
How to Store Peanut Brittle
- Put cooled peanut brittle in an airtight container and store it for up to 1 month at room temperature.
Buttery Homemade Peanut Brittle
Homemade peanut brittle, with butter and flaky sea salt, makes a great snack any time of day. It’s sure to be a hit with the whole family!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Candy, Peanuts
- Method: Boil
- Cuisine: American
Ingredients
- 2 cups granulated sugar
- 1/2 cup (4 ounces) unsalted butter
- 1/3 cup water
- 1/2 cup light corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 2 1/2 cups roasted salted peanuts, about 12 ounces
- Flaky sea salt, lightly crushed
Instructions
- In a deep, large saucepan (about 3 to 4 qt size) with candy thermometer attached, combine the sugar, butter, water, and corn syrup. Cook over medium-high heat, stirring frequently, until the mixture registers 300 F.
- Remove the pan from the heat and immediately stir in the baking soda—it will bubble up a bit. Stir in the peanuts and immediately scrape the mixture out onto the prepared silicone mat or a large, rimmed nonstick baking sheet. Use a lightly oiled spoon or spatula to spread it out to make a thin, uniform layer.
- Sprinkle with sea salt and let cool completely.
- Store peanut brittle in an airtight container for up to 1 month.
