Peanut Brittle
A classic candy recipe for golden, crispy peanut brittle made with simple ingredients that will snap perfectly every time.
Ingredients
Main Ingredients
- 2 cups sugar Granulated sugar
- ½ cup light corn syrup Light corn syrup preferred for flavor
- ½ cup water Cold water for testing sugar stage
- 2 cups unsalted roasted peanuts Use roasted for better crunch and flavor
- 2 tablespoons butter For greasing the baking sheet
- 1 teaspoon baking soda To aerate the mixture
- 1 teaspoon vanilla extract Adds flavor
Instructions
Preparation
- Prepare your baking sheet by greasing it with butter.
- Gather all your ingredients, including a candy thermometer if you have one.
Cooking
- In a saucepan, combine sugar, corn syrup, and water over medium heat.
- Stir until the sugar dissolves and the mixture begins to boil. Avoid stirring too much once bubbling starts.
- Use a candy thermometer to monitor the temperature. Cook until it reaches between 300°F to 310°F (hard crack stage).
- Remove the saucepan from heat and quickly stir in baking soda and vanilla extract.
- Immediately pour the hot mixture onto the prepared baking sheet. Spread it out evenly using a spatula.
- Allow the brittle to cool completely before breaking it into pieces.
Notes
Store peanut brittle in an airtight container at room temperature for up to two weeks. Avoid freezing it as it may become sticky.