Peanut Brittle Crunchy Candy (Print Version)

Crunchy peanut brittle with roasted peanuts and buttery toffee, ideal for sweet snacking.

# What You'll Need:

→ Sugar Mixture

01 - 1 cup granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/4 cup water
04 - 1/4 tsp salt

→ Fats & Flavorings

05 - 2 tbsp unsalted butter, cut into pieces
06 - 1 tsp vanilla extract

→ Nuts

07 - 1 1/2 cups roasted, unsalted peanuts

→ Finishing

08 - 1 tsp baking soda

# Directions:

01 - Line a large baking sheet with parchment paper or a silicone baking mat and lightly grease the surface.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, corn syrup, water, and salt. Stir gently until sugar dissolves.
03 - Bring the mixture to a boil without stirring. Attach a candy thermometer to the pan.
04 - Continue boiling until the mixture reaches 300°F, the hard crack stage, approximately 10 to 15 minutes.
05 - Remove from heat immediately. Stir in unsalted butter and vanilla extract, then quickly add the peanuts, mixing thoroughly to coat.
06 - Stir in baking soda briskly; the mixture will foam and lighten in color.
07 - Immediately pour the mixture onto the prepared baking sheet. Use a greased spatula to spread evenly to about 1/4 inch thickness.
08 - Let cool completely for about 30 minutes, then break into approximately 20 pieces.

# Expert Suggestions:

01 -
  • It cracks with the perfect snap and fills your mouth with buttery, roasted peanut flavor before melting away.
  • Once you nail the technique, you can make it in your sleep—and it becomes the gift everyone asks for.
02 -
  • Don't stir once the mixture is boiling—stirring causes crystallization and turns your beautiful toffee grainy and dull.
  • The baking soda isn't optional or interchangeable—it's what makes brittle light and airy instead of dense and chewy, and it gives it that gorgeous pale color.
03 -
  • Use a heavy-bottomed saucepan—thin pans create hot spots that burn sugar unevenly and ruin the batch.
  • Grease both your spatula and baking sheet with oil or butter, not cooking spray, so the brittle doesn't stick and tear.
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