Homemade Peanut Brittle Recipe
Homemade Peanut Brittle makes the best edible gift! Crunchy, sweet, and filled with roasted peanuts, it’s the perfect homemade holiday treat to wrap up for the holidays.
Servings: 1 cookie sheet
Calories: 5258kcal
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1/2 tsp coarse kosher sea salt
- 1/2 cup (1 stick) butter softened and cut into tablespoons
- 2 1/4 cup lightly salted roasted peanuts
- 1 tbsp vanilla extract or vanilla bean paste
- 1 tsp baking soda
Instructions
- Line a standard-size baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a large, heavy-bottomed saucepan, add the sugar, corn syrup, water, and salt. Turn the heat to medium and bring the mixture to a simmer, whisking frequently.
- Continue whisking until the temperature reads 280 degrees Fahrenheit (138 degrees Celsius) on a candy thermometer (this can take upwards of 10 minutes). Add the butter and peanuts. The candy will bubble and then stiffen up—this is normal.
- Continue whisking until the candy reaches 300 degrees Fahrenheit (149 degrees Celsius) on a candy thermometer (this can take anywhere from 8-12 minutes). Remove from the heat and whisk in the vanilla and baking soda. Note: The candy will not look dark like it will once it sets.
- Quickly pour the mixture onto the prepared baking sheet. Using an offset spatula (or by tilting the pan, use gloves because it will be extremely hot), spread the brittle into a smooth, even layer from corner to corner.
- Allow the brittle to set until hard—this takes about an hour or so depending on room temperature and humidity. Once set, use your hands or the back of a metal utensil to break the brittle into chunks.
Notes
STORE peanut brittle in an airtight container in a cool, dark, dry location for up to 5 days. Avoid humidity, refrigeration, or direct sunlight, as moisture and heat can cause the brittle to soften or become sticky. Do not store it near the stove or other heat sources.
Freezing is not recommended due to potential condensation, which can affect texture. If the brittle starts to lose its crunch, place it in a warm oven at 250 degrees Fahrenheit (121 degrees Celsius) for 5-7 minutes, then let it cool completely before storing again.
Nutrition
Calories: 5258kcal | Carbohydrates: 719g | Protein: 93g | Fat: 255g | Saturated Fat: 83g | Polyunsaturated Fat: 59g | Monounsaturated Fat: 96g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 4632mg | Potassium: 2607mg | Fiber: 29g | Sugar: 663g | Vitamin A: 2836IU | Calcium: 410mg | Iron: 8mg
