Peanut Brittle

5 from 5 votes

This old-fashioned peanut brittle is an irresistible snack, perfect for gifts and for keeping all to yourself.

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: American

Keyword: Peanut Brittle, Peanut Brittle Recipe

Servings:

Calories: 724kcal

½ cup water
2 cups granulated sugar
½ cup light corn syrup (I used Karo brand)
6 tablespoons unsalted butter cubed
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups roasted and salted peanuts, Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.

Line a large rimmed baking sheet with a silicone mat or parchment paper. Set aside.
In a large stockpot, fitted with a candy thermometer, bring to a boil the water, granulated sugar, light corn syrup, and unsalted butter. This should take anywhere from 12 to 16 minutes. DO NOT DISTURB OR STIR THE COOKING SUGARS UNTIL YOU START TO SEE IT GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (hard crack stage) on your candy thermometer. Turn off the heat immediately. If you have an electric stove, carefully move the pot to a cool burner so that your sugar mixture does not keep cooking.
Working very quickly, stir in the baking soda, vanilla extract and roasted peanuts. Be very careful as the baking soda will cause the hot brittle mixture to bubble up rapidly.
Immediately pour your hot mixture onto your prepared pan and quickly spread out the peanut brittle mixture into as much of an even layer as possible. You should get an approximate 9 by 12-inch rectangle. You can use a rubber spatula to push, and spread, out the thick mixture. It will start to harden very quickly so you have to work fast.
Allow your peanut brittle to cool on the counter completely before breaking it into smaller pieces.

Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.
Please note that you are working with very hot sugar that can cause severe burns if not handled properly. Always keep the little ones away from the stove while making this recipe and remember to never walk away from the hot pot.
Because your hot sugar mixture can go from perfect to burnt very quickly you want to make sure you keep an eye on your candy thermometer temperature while making this peanut brittle. I like to turn off my burner when the temperature reaches 295°F because the sugar will get up to 300°F very quickly. Make sure you have your peanuts, baking soda, and vanilla extract handy because you will need to work very quickly with this recipe once the brittle reaches 300°F.
The reason you do not want to stir or disturb the cooking sugar in the beginning is to prevent sugar crystals from forming. Once your sugar starts to turn a light golden brown color you can very carefully use your plastic spatula to gently move the mixture around the bottom of the pot so you do not get a burn spot. DO NOT stir vigorously at this time.