Classic crunchy peanut brittle (Printable)

Buttery toffee sheets combined with roasted peanuts create a crunchy, sweet treat bursting with flavor.

# What You'll Need:

→ Sugar Mixture

01 - 1 cup granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/4 cup water
04 - 1/4 teaspoon salt

→ Fats & Flavorings

05 - 2 tablespoons unsalted butter, cut into pieces
06 - 1 teaspoon vanilla extract

→ Nuts

07 - 1 1/2 cups roasted unsalted peanuts

→ Finishing

08 - 1 teaspoon baking soda

# Directions:

01 - Line a large baking sheet with parchment paper or a silicone baking mat and lightly grease the surface.
02 - In a heavy-bottomed saucepan over medium heat, combine sugar, corn syrup, water, and salt, stirring gently until the sugar dissolves.
03 - Bring the mixture to a boil without stirring and attach a candy thermometer to the pan. Boil until temperature reaches 300°F (150°C), about 10 to 15 minutes.
04 - Remove from heat and quickly stir in butter and vanilla extract, then add peanuts, mixing thoroughly to coat.
05 - Stir in baking soda briskly; the mixture will foam and lighten in color.
06 - Immediately pour the mixture onto the prepared baking sheet and spread it thinly and evenly to about 1/4 inch thickness using a greased spatula.
07 - Allow to cool completely, approximately 30 minutes, then break into individual pieces.

# Expert Tips:

01 -
  • It tastes like expensive candy but costs about a dollar to make, which feels like a small personal victory every time.
  • The whole process takes barely 30 minutes, yet people act like you've performed kitchen magic when you hand them a box.
  • It's nearly impossible to mess up once you understand the temperature—no finicky timing or precise measurements beyond the thermometer.
02 -
  • A candy thermometer is not optional—eyeballing the temperature is how batches become chewy disasters or burnt failures, and the difference between 300°F and 310°F is the difference between magic and regret.
  • Humidity is your enemy; if your kitchen is damp or it's a rainy day, your brittle may never fully crisp, which taught me to plan this recipe for clear, dry afternoons only.
  • Never stir the mixture after it starts boiling unless the recipe explicitly says to—this single mistake causes crystallization that turns your beautiful candy grainy and disappointing.
03 -
  • For a saltier finish, sprinkle flaky sea salt over the brittle the moment it hits the baking sheet, before it sets—the contrast between sweet and salty is dangerously addictive.
  • Use a heavy-bottomed saucepan without exception; thin pans heat unevenly and cause hot spots that burn one part of your candy while the rest stays undone, which I learned during an early, frustrating batch.
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