Classic Peanut Brittle (30-Minute)
Peanut brittle is a stovetop candy made by cooking sugar and corn syrup to the hard-crack stage, then stirring in butter, roasted peanuts, baking soda, and a pinch of flaky salt before spreading it thin to cool. The baking soda aerates the caramel, giving the finished shards a lighter, crisper snap. The whole batch is ready in about 30 minutes and keeps well for gifting or snacking.
Equipment
- Heavy-bottomed 3-quart saucepan
- Candy thermometer or instant-read thermometer (up to 400°F)
- Heatproof silicone spatula or wooden spoon
- Rimmed baking sheet
- Parchment Paper or Silicone Baking Mat
- Pastry Brush (optional, for dissolving sugar crystals)
- Measuring cups and spoons
- Small heatproof bowl
- Oven mitts
Ingredients
- 1 teaspoon neutral oil or unsalted butter for greasing parchment or mat
- 1 cup granulated sugar use fresh, free-flowing sugar for even melting
- ½ cup light corn syrup Karo or similar; ensures a smooth, glassy brittle
- ¼ cup water just enough to help the sugar dissolve evenly
- 2 tablespoons unsalted butter softened; adds flavor and reduces stickiness
- 1 cup unsalted roasted peanuts or raw Spanish peanuts; unsalted keeps sweetness balanced
- 1 teaspoon pure vanilla extract adds roundness to the caramel
- ¾ teaspoon baking soda aerates the brittle for a lighter, crisp snap
- ½ teaspoon fine sea salt balances sweetness; can reduce to 1/4 tsp if using salted peanuts
- 1 pinch flaky sea salt optional, for finishing
Instructions
- Prepare the Pan: Line a rimmed baking sheet with parchment or a silicone baking mat and lightly grease with 1 teaspoon neutral oil or butter. Keep the pan close to the stove for quick pouring.
- Stage Your Finishers: In a small bowl, combine the baking soda and fine sea salt so they’re ready to add together. Measure vanilla and set butter and peanuts within arm’s reach. This mise en place keeps the endgame smooth.
- Start the Syrup: In a heavy 3-quart saucepan, add sugar, corn syrup, and water. Stir just until the sugar is evenly moistened—no dry pockets. Attach a candy thermometer. Set over medium heat and cook without stirring. If crystals form on the sides, brush with a little water using a pastry brush.
- Cook to Light Amber: Let the syrup bubble steadily, occasionally swirling the pan for even heating. After about 8–10 minutes, the thermometer should read around 280°F (138°C) and the color will be pale gold with a gentle caramel aroma.
- Add Butter and Peanuts: Stir in the 2 tablespoons butter and 1 cup peanuts. Continue cooking, stirring occasionally to prevent hotspots, until the syrup reaches 300°F (149°C)—the hard-crack stage—about 3–5 minutes more. The mixture will be deep amber and the peanuts smell toasty.
- Aerate and Flavor: Remove from heat. Immediately stir in the vanilla, then the baking soda–salt mixture. The candy will foam and lighten—this creates tiny bubbles for an ultra-crisp, easy-to-bite texture. Stir just 5–10 seconds until evenly combined.
- Pour and Spread: Quickly pour the foamy candy onto the prepared pan. Tilt the pan and use a lightly oiled spatula to coax it into a thin sheet (about 1/8 inch). Work fast—30–45 seconds—then stop to preserve bubbles and avoid overworking.
- Finish and Cool: Sprinkle with a pinch of flaky sea salt (optional). Let cool until glassy and firm, about 5–8 minutes. Snap into shards—listen for that crisp, clean crack.
- Store Smartly: Keep brittle in an airtight container at cool room temperature with parchment between layers. It stays snappy for up to 2 weeks.
Notes
Lisa’s Tips:
- No Thermometer? Use the cold-water test: drizzle a little syrup into cold water—if it forms brittle, thread-thin strands that snap, it’s at hard-crack (approximately 300°F/149°C).
- Crystallization Insurance: Avoid stirring early; swirl instead. A tablespoon of corn syrup already helps, but brushing down the pan with water dissolves stray crystals.
- Nut Swaps: Try cashews, almonds, or pistachios (unsalted). For mixed nut brittle, keep total nuts to 1 cup.
- Dairy-Free: Replace butter with 2 tablespoons neutral oil or coconut oil for a dairy-free version.
- Flavor Twists: Add 1/4 teaspoon ground cinnamon or cardamom with the baking soda; or zest of 1/2 orange stirred in with vanilla for a bright aroma.
- Humidity Warning: Candy hates humidity. On damp days, work quickly and store airtight as soon as cool.
Nutrition
Calories: 295kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 9mgSodium: 268mgPotassium: 118mgFiber: 2gSugar: 42gVitamin A: 103IUCalcium: 15mgIron: 0.3mg
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