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Peanut Brittle · Classic

Classic Buttery Peanut Brittle

Sugar syrup cooked to the hard-crack stage, then stirred with butter, peanuts and a little baking soda for a light, snappy brittle. A candy thermometer keeps it simple.

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Prep
10 min
Cook
20 min
Total
1 hr 15 min
Serves
12 · about 1 lb
Level
Medium

Ingredients

  • 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

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.

Tip: Hot sugar causes serious burns. Keep kids away from the stove and a bowl of cold water nearby in case of a splash.

Tip: Make brittle on a dry day. Humidity makes it sticky.

Tip: Soak the saucepan in hot water to dissolve the hardened sugar for easy cleanup.

Storage: Airtight at room temperature up to 2 weeks.

Estimated nutrition per serving: 240 calories · protein 5 g · carbohydrates 30 g · fiber 2 g · sugars 28 g · fat 12 g (saturated 3.5 g) · sodium 170 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 8 of 8 ingredients.