Peanut Brittle Recipe

Multiple pieces of peanut brittle on a counter.

This homemade Peanut Brittle is the ultimate holiday dessert, with caramelized sugar candy, roasted peanut pieces, and a satisfying crunch. Perfect for gifting or serving at parties!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 25

Cool Time 45

Total Time 1 20

Servings pieces

Calories 229kcal

Author John Kanell

Equipment

Candy thermometer
Medium saucepan with high sides

Ingredients

2 cups granulated sugar (400g)
1 cup light corn syrup (240mL)
½ cup water (120ml)
½ teaspoon salt
¾ cup butter cubed and softened to room temperature (170g)
2 cups dry roasted peanuts (260g)
1 teaspoon vanilla extract
1 teaspoon baking soda

Instructions

Lightly grease a large baking sheet (13x18”) with butter. Line it with parchment paper and lightly butter the paper. Make sure all of your ingredients are measured out and ready to go before you start.
In a medium, heavy-bottomed saucepan with tall sides (at least 4-quarts), stir gently to combine the sugar, corn syrup, water, and salt. Scrape the sides of the pot with a rubber spatula to clean any sugar off the sides. Clip a candy thermometer on the side of the pot (making sure that it doesn’t touch the bottom). Place the pan over medium heat.
Bring the mixture to a boil, gently stirring occasionally until the sugar is fully dissolved, for 6 to 10 minutes, until it reaches 250°F.
Immediately add the butter and stir constantly until it melts. Let the mixture return to a boil.
Cook for another 12 to 15 minutes, or until the mixture reaches 280°F, then stir in the peanuts. Cook, stirring slowly but consistently, until the temperature reaches 305°F.
Remove the pan from heat and immediately add the vanilla and baking soda. Stir well to combine. (The mixture will bubble up quite a bit, so don’t be alarmed.) Immediately pour the mixture onto the prepared baking sheet and quickly spread it out using a spatula. The brittle should completely cover the sheet pan and be thinner than the peanuts embedded in it.
Allow the brittle to cool completely, about 45 minutes, before breaking into pieces.

Video

Notes

Control the saltiness to taste. If you prefer salted to unsalted peanuts, simply omit the salt in the recipe. For an extra salty flavor, sprinkle the brittle with flaky sea salt before it hardens.
Work quickly. Once you combine the baking soda and vanilla extract, the mixture thickens and sets rapidly, so pour it onto the prepared baking sheet and spread it out right away.
Use a wooden spoon. Stir the hot sugar mixture with a wooden spoon and use a silicone spatula to spread it out, as these utensils can withstand high temperatures. Never use metal utensils or ones with metal handles.
Wear oven mitts. Protect your hands when transferring the hot mixture onto the baking sheet. This will keep you safe from any splatters.

Nutrition