The Best Peanut Brittle
This Amazing Peanut Brittle is my new go-to recipe for the best peanut brittle I've tried! It has an addictively crunchy and crisp "soft bite" that isn't super tooth cracking-hard and a delicious vanilla and peanut-forward flavor. Plus, it's super easy to make!
Ingredients
- 1 cup granulated white sugar
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 1/4 cup water
- 1¼ cups dry-roasted peanuts
- 2 Tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- First things first, read through the recipe thoroughly before beginning and have your items prepped ahead of time in small bowls near the stove. Candy making works quickly and you don't have time to spare to step away when your candy reaches temperature.
- Preheat your oven to a warming temperature or 200° degrees F. Grease an 11x17 jelly roll pan with rimmed sides with cooking spray or butter. You can also line with foil or parchment, but I found it was easier to grease the pan without a liner. Place the greased pan in the warm oven and keep in there until your candy is ready to pour. A warm pan makes it easier for you to manipulate the molten candy.
- Next, in a heavy-bottomed saucepan over medium heat, bring the sugar, corn syrup, salt, and water to a boil, stirring with a wooden spoon until sugar dissolves. Set a candy thermometer into the pot and continue boiling, stirring lightly constantly (lightly as in, don't stir it vigorously - just a light stir, but do stir the entire time it is boiling) until the candy thermometer reaches 250°F. Stir in the peanuts, then continue to boil, stirring constantly until mixture reaches 300° F or hard crack stage.
- Remove from the heat and immediately stir in the softened butter (make sure it is truly softened and not hard), the vanilla extract, and the baking soda and stir until foamy and combined, careful not to overmix. Working quickly, remove the jelly roll greased pan from the oven and place on a flat work surface. Pour the molten peanut brittle in a zig zag or circular pattern over the greased pan (as opposed to dumping it in one pile in the middle of the pan) and working as fast as you can, lightly smooth it out as best you can in an even layer. Try not to overwork it too much as this can pop or break some of those air bubbles creating that crispiness.
- Allow brittle to set at room temperature for about 2 hours or until hardened and set. Use a mallet or your hands to break it into pieces. Store in an airtight container at room temperature.