Homemade Peanut Brittle (Easy, Foolproof Recipe)

Learn how to make the best peanut brittle in a few, no fail, easy steps! This homemade peanut brittle recipe has been made countless times and always turns out perfectly time and again with a light, crisp texture. Discover many expert tips right here, such as how to store, fixing sticky, chewy nut brittle, and more!

Prep Time 5

Cook Time 10

Total Time 15

Servings

Author Melissa Erdelac

Ingredients

1 cup (200 g) granulated sugar
½ cup (170.5 g) light corn syrup
¼ teaspoon (0.25 tsp.) salt
¼ cup (62.5 g) water
2 cups (146 g) salted peanuts cocktail peanuts, Spanish peanuts, or mixed nuts
2 tablespoons (2 tbsp.) softened butter plus extra for greasing
1 teaspoon (1 tsp.) baking soda
1 teaspoon vanilla extract

Instructions

Grease a large baking sheet with some butter, or line with parchment paper, or silicone baking mat. Reserve the 2 tablespoons softened butter for recipe.
In a medium saucepan combine the sugar, water, salt, and corn syrup. Cook over medium heat until sugar dissolves and mixture starts to boil. Stir in peanuts.
1 cup granulated sugar, ½ cup light corn syrup, ¼ teaspoon salt, ¼ cup water, 2 cups salted peanuts
Set a candy thermometer in place and continue to cook, stirring intermittently until temperature reaches exactly 300ºF / 149ºC. This will take about 10 minutes and mixture will get very thick.
Immediately remove from heat and stir in butter, baking soda, and vanilla vigorously. (Be careful it will boil up and expand) Pour onto the prepared baking sheet. Spread with a silicone spoon. Let it cool slightly then pull more with a fork, until it almost fills up the baking sheet.
2 tablespoons softened butter , 1 teaspoon baking soda, 1 teaspoon vanilla extract
Cool completely and break into pieces. It takes a few hours for the brittle to fully set and eliminate any "chewiness." Store in tin or another airtight container.

Notes

How To Store

Peanut Brittle has a long shelf life and, if properly stored, can last a month or longer. Simply place brittle in a completely dry, air tight container (food storage container, ziplock bag, lidded jar, or tin), away from extreme temperatures.

Do not freeze or refrigerate peanut brittle because of the humidity and moisture. The peanut brittle will become sticky and lose its crunch.

Adapted from Allrecipes

Nutrition