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Classic Buttery Peanut Brittle

Ingredients · Serves 12 · Prep 10 min · Total 1 hr 15 min

  • 1 tbsp unsalted butter, for the pan and spatula
  • 1 tsp baking soda
  • 2 tbsp unsalted butter, cut into pieces
  • 1 tsp vanilla extract
  • 1 ½ cups roasted salted peanuts
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • ¼ cup water
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Classic Buttery Peanut Brittle

Steps

  1. Lay a silicone baking mat on a sheet pan, or butter the pan well. Butter an offset spatula too, and set both next to the stove.
  2. Measure the baking soda into a small cup. Put the butter pieces, vanilla and peanuts in a separate bowl. Everything has to go in quickly at the end.
  3. In a heavy saucepan, stir the sugar, corn syrup and water over medium heat until the sugar dissolves and the syrup boils.
  4. Clip a candy thermometer to the side of the pan with the tip in the syrup but not touching the bottom.
  5. Cook without stirring until the syrup reaches 300°F (hard-crack stage) and turns light amber. Watch closely after 280°F, since it climbs fast.
  6. Take the pan off the heat and stir in the butter, vanilla and peanuts with a wooden spoon. It will sputter, so keep your hands back.
  7. Stir in the baking soda. The candy will foam up and turn lighter in color.
  8. Immediately pour the brittle onto the prepared pan and spread it thin with the buttered spatula. Never touch the hot candy with your fingers.
  9. Let the brittle cool completely until hard.
  10. Break the brittle into pieces with your hands.