Peanut Brittle Candy Classic

My neighbor brought over a tin of homemade peanut brittle one December afternoon, and I bit into a piece expecting something ordinary. Instead, I got this perfect snap—a thin sheet of amber toffee shattering between my teeth, studded with roasted peanuts that tasted almost buttery themselves. I had to ask for the recipe, and when she walked me through it, I realized how simple it actually was: just sugar, heat, and timing. That one tin sparked years of me making brittle around the holidays, each batch a small ritual of precision and patience.

The first time I made this for a friend's bridal shower, I was nervous about the candy thermometer staying at exactly 300°F. I kept hovering over the pot, watching the mixture shift from pale gold to deeper amber, and just when I thought I'd missed it, the smell changed—a toasty, almost nutty sweetness that told me it was ready. When I pulled it from the heat and added the baking soda, the whole thing erupted into a foam that scared me a little, but then I poured it onto the pan and watched it set into this beautiful, glassy sheet. Everyone kept eating piece after piece, and I knew I'd nailed it.

Ingredients

• Granulated sugar (1 cup): This is your base, and it needs to be granulated so it dissolves evenly without crystallizing. I learned the hard way that any sugar specks left behind can turn the whole batch grainy.
• Light corn syrup (1/2 cup): Don't skip this or swap it for regular syrup—it prevents crystallization and keeps your brittle smooth and glassy instead of sandy.
• Water (1/4 cup): Just enough to help the sugar dissolve at the start; it'll cook off as the temperature climbs.
• Salt (1/4 tsp): A small pinch that makes everything taste richer and more complex, balancing the sweetness so it doesn't feel cloying.
• Unsalted butter (2 tbsp): Cut into pieces so it melts quickly when added to the hot mixture, adding richness and a slight caramel note.
• Vanilla extract (1 tsp): A whisper of flavor that rounds out the candy without screaming vanilla—it just makes everything taste more grown-up.
• Roasted, unsalted peanuts (1 1/2 cups): Roasted peanuts are essential because they're already toasted and flavorful; raw ones would taste flat against the toffee.
• Baking soda (1 tsp): This is the magic ingredient that makes the brittle light and airy instead of dense; it reacts with the hot mixture and creates all those tiny air pockets.

Instructions

Set up your stage:

Line your baking sheet with parchment paper or a silicone mat and give it a light coating of grease—this is your landing pad for hot candy, and you want it ready so there's no hesitation when the moment comes.

Combine and dissolve:

Pour the sugar, corn syrup, water, and salt into a heavy-bottomed saucepan and set it over medium heat. Stir gently until the sugar melts completely and you can't see any granules anymore, which usually takes two or three minutes.

Let it rise without stirring:

Once the mixture looks smooth, stop stirring and let it come to a boil. Attach your candy thermometer to the side of the pan, making sure the bulb doesn't touch the bottom, and watch it climb.

Cook to hard crack:

This is where patience matters—you're waiting for 300°F, and it takes about ten to fifteen minutes. The mixture will shift from pale golden to a deeper amber, and the smell becomes almost caramel-like. Don't walk away; stay close and watch it like you're waiting for something important, because you are.

Add butter, vanilla, and peanuts:

The moment your thermometer hits 300°F, pull the pan off heat immediately. Stir in the butter and vanilla until they disappear into the hot mixture, then quickly add all the peanuts and stir like you mean it—you're coating each nut in toffee, and you want every piece covered.

The baking soda moment:

Add the baking soda all at once and stir fast. The mixture will foam and lighten and suddenly look less dense—this is exactly what you want, and it happens in seconds, so don't second-guess yourself.

Pour and spread:

Working quickly because the candy is still hot and wants to set, pour the entire mixture onto your prepared baking sheet. Grab a greased spatula and spread it into a thin, even layer about a quarter inch thick. Don't worry about perfection; the irregular edges are part of the charm.

The long cool:

Set the sheet somewhere safe where it won't be disturbed, and let it sit for at least thirty minutes. This is when the brittle hardens into that satisfying crunch—you can walk away now, the hard work is done.

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I brought a batch of this brittle to my mom's birthday dinner, and my dad sat at the kitchen table cracking pieces into smaller and smaller shards, completely mesmerized by the sound. He kept saying he couldn't believe something so simple could taste so sophisticated, and I realized that's what makes brittle special—it's just candy, but it feels like an occasion every time you bite into it.

The Science of Crunch

The magic of brittle lives in those tiny air bubbles created by the baking soda reacting with the hot sugar mixture. Without it, you'd get hard candy; with it, you get something with texture and personality. The baking soda doesn't add flavor—it's just doing chemistry, turning a thick syrup into something that shatters instead of bends. That foam you see when you stir it in is your signal that everything's working.

Variations Worth Trying

Once you nail the basic peanut version, the brittle formula becomes a playground. I've made cashew brittle for fancier occasions, almond brittle for friends with different taste preferences, and even a mixed nut version using whatever I had on hand. The technique stays exactly the same—only the nuts change. I've also experimented with a light sprinkle of flaky sea salt over the top before it sets, which adds this sophisticated edge that people always ask about.

Storage and Sharing

Brittle keeps for two weeks in an airtight container, which makes it perfect for planning ahead or giving as gifts. I've found that keeping a silica gel packet inside helps ward off moisture, especially if you live somewhere humid. The pieces stay snappy and don't turn chewy, and there's something satisfying about knowing you have homemade candy waiting for an afternoon craving or a moment when you need to offer guests something special.

• Break it into uneven pieces once it's completely cool—those irregular shards are more interesting to eat than uniform chunks.
• If you want to get fancy, wrap pieces individually in wax paper for gifting or storing.
• Keep it away from the fridge, which can introduce moisture; a cool, dry cupboard is the perfect home.

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Peanut brittle is one of those recipes that feels like it belongs to someone else until you make it yourself and realize it's actually yours now. Every batch teaches you something, whether it's about timing or patience or just how satisfying it is to make something this good from so few ingredients.

Recipe FAQs

→ What temperature should the sugar mixture reach?

The sugar mixture needs to reach 300°F (150°C), known as the hard crack stage, to ensure the brittle sets correctly.

→ Can I use other nuts instead of peanuts?

Yes, you can swap peanuts with cashews, almonds, or pecans for a different flavor and texture experience.

→ Why is baking soda added to the mixture?

Baking soda causes the mixture to foam and lighten, creating a more brittle and airy texture once cooled.

→ How should the brittle be cooled and stored?

After spreading thinly, allow it to cool completely at room temperature, then store in an airtight container to keep it crisp.

→ Is it possible to add a salty finish to the brittle?

Yes, sprinkling flaky sea salt over the brittle before it sets adds a pleasant salty contrast to the sweetness.