Crispy, golden, and utterly addictive, this homemade peanut brittle is a treat that brings joy to every bite. In just 25 minutes of cooking, you’ll create a sweet, nutty masterpiece with a perfect balance of crunchy texture and rich caramel flavor. The roasted peanuts add a satisfying depth, while the glossy, buttery sugar coating shatters delightfully with each mouthful.
With only 5 minutes of prep, this recipe is a breeze to whip up, leaving you ample time to enjoy the heavenly aroma filling your kitchen. Once cooled for an hour, the brittle transforms into a glossy, irresistible delight that’s perfect for gifting or savoring. Each piece is a harmonious blend of sweetness, saltiness, and crunch, making it a timeless favorite for any occasion.
Ingredients for Peanut Brittle
- 1 cup (200 g) granulated sugar
- ½ cup (120 ml) light corn syrup (substitute with golden syrup if needed)
- ¼ cup water
- ¼ teaspoon salt
- 1 cup (155 g) lightly salted dry roasted peanuts (unsalted peanuts can be used if preferred)
- 2 Tablespoons unsalted butter, cubed (softened preferred, plus extra for greasing the pan)
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon baking soda
Step-by-Step Instructions
- Prepare the pan: Lightly and evenly grease a jelly roll pan with butter. Set it aside but keep it nearby.
- Measure and set aside: Measure out the butter, peanuts, baking soda, and vanilla extract. Keep these nearby as you’ll need to add them quickly later.
- Combine sugar mixture: In a medium-sized, heavy-bottomed saucepan, combine the sugar, water, corn syrup, and salt. Stir occasionally over medium heat, using a damp pastry brush to wipe any sugar crystals from the sides of the pot. Cook until the sugar dissolves and the mixture comes to a boil (about 10 minutes). Do not rush this step by increasing the heat.
- Attach candy thermometer: Once boiling, attach a candy thermometer to the pot, ensuring the bottom doesn’t touch the pan. Stir occasionally until the temperature reaches 250°F (121°C).
- Add peanuts: Stir in the peanuts and continue cooking, stirring continuously, until the temperature reaches 305°F (151°C).
- Remove from heat: Immediately remove the pot from the heat and add the butter, baking soda, and vanilla extract. Stir well until the butter is melted and the mixture is fully combined.
- Pour and spread: Quickly pour the mixture into the prepared jelly roll pan. Use two forks to pull the brittle apart and spread it evenly. Be careful—the pan will get very hot!
- Cool and break: Allow the brittle to cool for at least 1 hour before breaking it into pieces and enjoying.
Perfect Pairings: Serving Suggestions
Peanut brittle is a delightful treat on its own, but it also pairs wonderfully with other desserts. Crumble it over vanilla ice cream for a sweet and crunchy topping, or serve it alongside a warm cup of coffee or tea for a cozy snack. For a festive touch, include it in a holiday candy platter with chocolates and caramels.
Keep It Fresh: Storage Tips
Store your peanut brittle in an airtight container at room temperature to maintain its crisp texture. It will stay fresh for up to two weeks. If you live in a humid climate, consider adding a silica gel packet to the container to prevent moisture from softening the brittle.
Mix It Up: Recipe Variations
Feel free to get creative with your brittle! Swap out the peanuts for almonds, cashews, or even a mix of nuts for a different flavor profile. You can also add a sprinkle of sea salt or a drizzle of melted chocolate over the cooled brittle for an extra layer of indulgence.
Quick Tips: Time-Saving Hacks
To save time, measure and prepare all your ingredients before you start cooking. This ensures you can move quickly once the sugar mixture reaches the right temperature. Additionally, using a pre-greased silicone baking mat instead of a jelly roll pan can make cleanup a breeze.
Essential Tools: Equipment Guidance
A candy thermometer is crucial for this recipe to ensure the sugar mixture reaches the correct temperatures. If you don’t have one, consider investing in a reliable digital thermometer. A heavy-bottomed saucepan is also key to prevent burning and ensure even heat distribution.
Peanut Brittle Recipe
Ingredients
- 1 cup granulated sugar (200 g)
- ½ cup light corn syrup (120 ml)
- ¼ cup water
- ¼ teaspoon salt
- 1 cup lightly salted dry roasted peanuts (155 g)
- 2 Tablespoons unsalted butter cubed (softened preferred) plus additional for greasing pan
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon baking soda
Instructions
- Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).
- Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.
- Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don’t rush the process by turning up your heat or you will ruin your brittle.
- Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).
- Add peanuts and stir continuously until mixture reaches 305°F (151°C).
- Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.
- Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).
- Allow to cool for at least an hour before breaking into pieces and enjoying.