Peanut Brittle Candy Classic (Printable)

Crunchy clusters of roasted peanuts in thin, buttery toffee sheets ready to enjoy.

# What You'll Need:

→ Sugar Mixture

01 - 1 cup granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/4 cup water
04 - 1/4 teaspoon salt

→ Fats & Flavorings

05 - 2 tablespoons unsalted butter, cut into pieces
06 - 1 teaspoon vanilla extract

→ Nuts

07 - 1 1/2 cups roasted, unsalted peanuts

→ Finishing

08 - 1 teaspoon baking soda

# How-To:

01 - Line a large baking sheet with parchment paper or a silicone mat and lightly grease the surface.
02 - In a heavy-bottomed saucepan over medium heat, stir together sugar, corn syrup, water, and salt until sugar dissolves.
03 - Bring mixture to a boil without stirring and attach a candy thermometer to monitor temperature.
04 - Continue boiling until the mixture reaches 300°F, the hard crack stage, about 10 to 15 minutes.
05 - Remove from heat; stir in butter and vanilla, then quickly add peanuts, mixing well to coat evenly.
06 - Add baking soda and stir briskly until mixture foams and lightens in color.
07 - Immediately pour mixture onto prepared baking sheet and spread thinly using a greased spatula to about 1/4 inch thickness.
08 - Let cool completely for approximately 30 minutes, then break into pieces for serving.

# Expert Advice:

01 -
  • That impossible crunch is pure theater—it shatters loud and melts smooth, satisfying every texture craving at once.
  • You'll feel like a candy maker the moment the baking soda foams in, transforming the mixture into something that looks like edible clouds.
  • It's the kind of homemade gift that makes people think you spent hours in the kitchen, but you really only spent thirty minutes.
02 -
  • A candy thermometer is non-negotiable—eyeballing the color isn't reliable enough, and even five degrees off can mean the difference between perfect brittle and sticky candy.
  • Work quickly once you pull the pan from heat because the mixture sets faster than you'd expect, and you can't reheat it without ruining the texture.
  • Humidity is the enemy; on damp days, your brittle can turn sticky no matter what you do, so store it in an airtight container with a silica packet if you're in a humid climate.
03 -
  • Use a greased spatula for spreading because the candy won't stick to the grease, and you'll get a thinner, more even layer.
  • If you don't have a candy thermometer, you can test the temperature with a small drop of the mixture in cold water—it should crack instantly and snap between your teeth—but a thermometer removes all the guesswork.
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