Peanut Brittle
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
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 1/2 cups raw Spanish peanuts
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp unsalted butter
- 1 1/2 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
MAKE AHEAD + LEFTOVER STORAGE INSTRUCTIONS
If stored in an airtight container at room temperature, homemade peanut brittle will stay fresh for 6-8 weeks. Do not refrigerate or the cool moisture will cause the brittle to soften.
If stored in an airtight container at room temperature, homemade peanut brittle will stay fresh for 6-8 weeks. Do not refrigerate or the cool moisture will cause the brittle 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