Peanut Brittle

This recipe for homemade peanut brittle is a buttery, crispy confection loaded with roasted peanuts. Break the brittle into bite sized pieces and serve for a simple yet satisfying dessert, or package up your peanut candy for gift giving.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 254kcal

Author Sara Welch

Ingredients

2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
1/2 cup water
1 cup butter cut into slices
2 1/4 cups dry roasted peanuts unsalted
1 teaspoon baking soda

Instructions

Line a sheet pan with parchment paper or a nonstick baking mat.
Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.
Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F.
Remove the pot from the heat and stir in the baking soda.
Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
Cool, then break into pieces and serve.

Notes

The trick to making peanut brittle is to use a candy thermometer. This is a necessary tool for successful candy. Luckily, candy thermometers are inexpensive and widely available.
Be sure to monitor the temperature of your sugar mixture carefully so that you don't overcook or undercook the brittle. If you overcook your brittle, it could become bitter or burn, and if you don't cook it for long enough, it can get sticky.
Use a bigger pot than you think you need for this recipe, as the sugar mixture expands quite a bit, especially after you add the baking soda.
Make sure your sheet pan has raised edges so that the peanut brittle does not spill.

Nutrition