Mom's Easy Peanut Brittle
Crunchy, golden, and irresistibly sweet, Mom's Easy Peanut Brittle is the ultimate nostalgic treat made with just a handful of pantry staples. This classic recipe combines roasted peanuts with a rich, buttery toffee base for that perfect balance of sweetness and nuttiness. Using simple ingredients like granulated sugar, light corn syrup, and vanilla extract, this homemade candy comes together in about 30 minutes, making it ideal for holiday gifts, festive gatherings, or a delightful snack anytime. The key to its signature texture lies in cooking the mixture to the perfect temperature with a candy thermometer, guaranteeing that satisfying snap with every bite. Topped with a hint of optional salt for a gourmet twist, this peanut brittle is as easy to make as it is to enjoy. Serve it at parties, share as a thoughtful gift, or savor it straight from the jar—because nothing beats homemade!
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Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 2 tablespoons unsalted butter
- 1.5 cups raw peanuts (shelled, unsalted)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt (optional)
Directions
Step 1
Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Step 2
In a medium, heavy-bottomed saucepan, combine granulated sugar, light corn syrup, and water. Place the saucepan over medium heat and stir until the sugar dissolves completely.
Step 3
Attach a candy thermometer to the side of the saucepan, making sure the probe is submerged in the liquid but not touching the bottom of the pan.
Step 4
Bring the mixture to a boil and allow it to cook without stirring until it reaches 280°F (soft crack stage). This will take about 10-12 minutes; keep a close eye on the thermometer.
Step 5
Once the mixture reaches 280°F, add the unsalted butter and raw peanuts. Stir continuously with a heatproof spatula or wooden spoon to combine. The peanuts will toast in the syrup and the mixture will thicken as it continues to cook.
Step 6
Cook the mixture until the thermometer reads 300°F (hard crack stage). Immediately remove the saucepan from heat, working quickly to prevent the brittle from burning.
Step 7
Stir in the baking soda, vanilla extract, and optional salt (if desired). The mixture will foam and expand—this is normal! Quickly mix until fully incorporated.
Step 8
Carefully pour the hot brittle mixture onto the prepared baking sheet, spreading it out into an even layer using a spatula. Work quickly before it sets.
Step 9
Allow the peanut brittle to cool completely at room temperature, about 30-45 minutes.
Step 10
Once cooled and hardened, break the brittle into smaller pieces using your hands or a mallet.
Step 11
Store the peanut brittle in an airtight container at room temperature for up to 2 weeks. Enjoy!
Nutrition Facts
| Serving size | (1023.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3696.3 |
| Total Fat 134.3g | 0% |
| Saturated Fat 28.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 62mg | 0% |
| Sodium 2441.9mg | 0% |
| Total Carbohydrate 614.3g | 0% |
| Dietary Fiber 19.0g | 0% |
| Total Sugars 588.7g | |
| Protein 58.0g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 219.9mg | 0% |
| Iron 10.3mg | 0% |
| Potassium 1594.2mg | 0% |
Source of Calories