Homemade Peanut Brittle Recipe
Homemade Peanut Brittle is a crunchy, buttery, sweet candy confection and is a holiday favorite treat or edible gift!
Servings: 1 cookie sheet
Calories: 5237kcal
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, set aside.
- In a large, heavy bottomed saucepan, add the sugar, corn syrup, water, and salt. Turn heat on to medium and bring the mixture to a simmer, whisking frequently.
- Continue whisking until the temperature reads 280 degrees F 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 F 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 a offset spatula (or by tilting the pan, just use gloves because it will be extremely hot), spread 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, us your hands or the back of a metal utensil to break the brittle into chunks.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 5237kcal | Carbohydrates: 715g | Protein: 87g | Fat: 256g | Saturated Fat: 83g | Cholesterol: 244mg | Sodium: 3363mg | Potassium: 2444mg | Fiber: 31g | Sugar: 663g | Vitamin A: 2836IU | Calcium: 420mg | Iron: 13mg