Peanut Brittle Recipe
Crunchy, buttery, sweet, and savory, this homemade Peanut brittle recipe is all you need to please friends and family this holiday season!
Servings: 2 lbs
Calories: 2356kcal
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
Calories: 2356kcal | Carbohydrates: 360g | Protein: 48g | Fat: 97g | Saturated Fat: 18g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1283mg | Potassium: 1370mg | Fiber: 17g | Sugar: 331g | Vitamin A: 175IU | Calcium: 224mg | Iron: 7mg