Buttery Peanut Brittle
Indulge in the sweet, salty, and buttery crunch of homemade Peanut Brittle with this simple yet irresistible recipe! Featuring raw peanuts that toast beautifully in a caramelized blend of granulated sugar, light corn syrup, and butter, this classic candy is elevated with a touch of vanilla and a light, airy texture from baking soda. Perfectly golden and studded with peanuts, this treat delivers a delightful balance of flavors and textures that’s perfect for gift-giving, holiday gatherings, or satisfying your sweet tooth any time of year. With just 10 minutes of prep time and step-by-step instructions, you’ll master this timeless favorite in no time. Whether you’re a seasoned home cook or a candy-making novice, this Buttery Peanut Brittle will become your go-to recipe for impressively easy homemade confections.
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 4 tablespoons unsalted butter
- 1.5 cups raw peanuts (shelled and skin-on)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with butter or nonstick spray. Set aside.
In a large, heavy saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring occasionally, until the sugar is dissolved and the mixture begins to boil.
Attach a candy thermometer to the side of the saucepan, ensuring it doesn't touch the bottom, and continue cooking the mixture without stirring until it reaches 280°F (soft crack stage).
Stir in the butter and raw peanuts. Continue cooking, stirring constantly with a wooden spoon or heat-resistant spatula, until the mixture reaches 300°F (hard crack stage). Be careful, as the mixture will be very hot.
Remove the saucepan from the heat and quickly stir in the baking soda, vanilla extract, and salt. The mixture will foam up slightly—this is normal.
Immediately and carefully pour the hot mixture onto the prepared baking sheet. Use a heat-resistant spatula to spread it out into an even layer as thin as you prefer.
Allow the peanut brittle to cool completely at room temperature, about 30-40 minutes.
Once cooled and hardened, break the brittle into pieces of your desired size. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.2 g | 203% | |
| Saturated Fat | 42.1 g | 210% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 614.2 g | 223% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 588.7 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 226 mg | 17% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1600 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
