Y’all let me just go ahead and say it, this is the best peanut brittle recipe online. Facts! I easily whip up batches to give out during the holidays because they are always a hit. It’s deliciously buttery and smooth with the delish texture of peanuts sprinkled throughout. Cook a batch up nut brittle and get ready to have all your friends tripping over the addictive flavors.
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How to Make Peanut Brittle
Step 1: Add the sugar, corn syrup, and water to a large saucepan. Whisk everything together then cook over medium heat until the sugar dissolves then increase heat.
Step 2: Add the peanuts and salt and cook until your candy thermometer hits 300°F then turn off the heat and add remaining ingredients and mix up. Finally get ready to pour.
Step 3: Pour your hot mixture onto two well-greased baking sheets, spreading it out to your desired thickness.
Step 4: Cool the brittle completely for about 1-2 hours. Crack apart the brittle and serve it up!
Peanut Brittle Recipe
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Equipment
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 ½ cups raw Spanish peanuts
- ½ tsp salt
- 1 tsp baking soda
- 1 tbsp unsalted butter
- 1 ½ tsp vanilla extract
Instructions
- In a large saucepan, combine the sugar, corn syrup and water. Cook over medium heat until the sugar dissolves, stirring constantly.
- Once sugar dissolves, increase the heat to medium-high. Add peanuts and salt then cook until the temperature reaches 300 degrees or the hard crack stage, making sure to continuously stir.
- Finally add in baking soda, butter and vanilla and mix well. Next, pour the brittle mixture onto 2 thoroughly greased baking sheets and spread to the thickness you desire.
- Once completely cooled, crack into pieces and serve.
Notes
How to Store Peanut Brittle
Store fully cooled and hardened brittle in an airtight container at room temp. Don’t add to the fridge as the cool moisture will cause the brittle to soften.How long will peanut candy last?
It can stay fresh for up to 7 weeks.Can I freeze this recipe for peanut brittle?
No, you can’t freeze it boos. This will introduce moisture to your brittle which will cause it to soften.Nutrition
Recipe Tips
- Use a candy thermometer! If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won’t properly set and the end result will be sticky. A thermometer is the best way to make sure you get it just right.
- Make sure your baking soda is fresh and active. Baking soda creates tons of little air bubbles that improve the texture of your peanut brittle. It’s gotta be active to create the necessary reaction.
- Whisk continuously! Stay focused boos. Do not walk away from the burner for even a second. Sugar burns quickly and, if left unattended, the mixture will harden and will taste burnt boos.
- Use a bigger pot than you’d think you need. Once the baking soda is added, the mixture will begin to foam and rise. If you don’t have enough space in the saucepan, the mixture will boil over and make a hot mess, literally.
- Be super careful boos! The peanut candy mixture gets super hot and can easily spill onto your hands or wrists. Wearing protective oven mitts or gloves is the right choice. While pouring, direct the pot away from you and use a spatula to scrape the candy onto the pans.
Ingredient Notes
- Granulated Sugar: You can use light brown sugar as a substitute but I don’t recommend using dark brown sugar as it will make it harder for the candy to set up.
- Peanuts: Swap the peanuts for pecans, macadamia nuts, cashews, or almonds.
- Butter: I use unsalted but feel free to use salted and just leave out the salt in the recipe.
Recipe Help
The most likely culprit is you didn’t heat your sugar mixture up to the right temp boo. It must cook to 300°F in order for it to reach the state where it will form a hard candy. Using a candy thermometer while heating your candy mixture solve this problem for ya.
It will take 1-2 hours for it to fully cool down and harden.
Yep boos you can but the texture might change slightly. Try subbing in maple syrup next time and see how it works for you.
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I'll email this recipe to you, so you can come back to it later!
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oh great idea to use spanish peanuts! they’re so good in this.