Sweet Peanut Brittle
Indulge in the irresistible crunch of homemade Sweet Peanut Brittle, a classic treat that combines buttery caramelized sugar with the nutty richness of roasted peanuts. This easy-to-make candy recipe elevates simple pantry staples like granulated sugar, light corn syrup, and a touch of vanilla into a golden, crackly confection with just the right balance of salty and sweet. A hint of baking soda adds a light, airy texture, while precision with a candy thermometer ensures perfect results every time. Ideal for gifting, snacking, or sharing at festive gatherings, this timeless sweet makes about 12 servings and stores beautifully in an airtight container. Whether you’re a seasoned candy maker or a first-time confectioner, this Sweet Peanut Brittle recipe is a must-try addition to your repertoire.
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Recipe Information
Ingredients
- 2 cups Granulated sugar
- 1 cup Light corn syrup
- 0.5 cup Water
- 3 tablespoons Unsalted butter
- 2 cups Roasted peanuts
- 1 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
Instructions
Prepare a large baking sheet by lining it with parchment paper or a silicone baking mat. Lightly grease the surface to prevent sticking.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Cook over medium heat, stirring constantly, until the sugar dissolves.
Clip a candy thermometer to the side of the saucepan. Stop stirring and let the mixture come to a boil. Continue cooking without stirring until the mixture reaches 280°F (soft crack stage). Watch carefully to avoid burning.
Add the unsalted butter and roasted peanuts to the saucepan. Stir gently to combine. Continue cooking while stirring occasionally, until the candy thermometer reads 300°F (hard crack stage). The mixture should have a deep golden color.
Remove the saucepan from the heat immediately. Stir in the vanilla extract, baking soda, and salt. The mixture will foam slightly—this is normal.
Quickly pour the hot brittle mixture onto the prepared baking sheet. Use a greased spatula to spread it out evenly into a thin layer.
Let the peanut brittle cool completely at room temperature, about 1 hour.
Once cooled, break the brittle into pieces by hand or using a knife. Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 46.4 g | 232% | |
| Polyunsaturated Fat | 44.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1910 mg | 83% | |
| Total Carbohydrate | 622.8 g | 226% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 590.3 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 195 mg | 15% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2138 mg | 45% | |
*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.
