Classic Peanut Brittle Crunch (Printable Version)

Crunchy snack made of roasted peanuts coated in thin sheets of buttery toffee.

# 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

# How to Make It:

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; stir gently until sugar dissolves.
03 - Bring mixture to a boil without stirring and attach a candy thermometer to the pan.
04 - Continue boiling until the temperature reaches 300°F (150°C), approximately 10 to 15 minutes.
05 - Remove from heat immediately and stir in butter and vanilla extract, then quickly add peanuts and mix well to coat evenly.
06 - Stir in baking soda briskly until the mixture foams and lightens in color.
07 - Immediately pour the mixture onto the prepared sheet and spread thinly and evenly to about 1/4 inch thickness using a greased spatula.
08 - Allow to cool completely for about 30 minutes, then break into approximately 20 pieces.

# Expert Tips:

01 -
  • It's impossibly easy to make but tastes like something that took hours—your friends won't believe you did this.
  • The contrast between the shatteringly crisp candy shell and those roasted peanuts nestled inside is genuinely addictive.
  • It keeps for two weeks, so you can make it ahead and feel prepared for once in your life.
02 -
  • A candy thermometer isn't optional—guessing temperatures is how batches turn from brittle into either chewy disappointment or burnt inedibility, and I learned this by creating both versions.
  • Humidity is your enemy; make this on a dry day or store it in an airtight container, because peanut brittle will absorb moisture from the air and go disappointingly soft if you're not careful.
03 -
  • Keep a damp kitchen towel nearby to wipe your thermometer between temperature checks so you can read it accurately without guessing.
  • If your brittle doesn't foam properly when the baking soda goes in, your temperature probably wasn't quite at 300°F, so future batches need that thermometer to be absolutely trustworthy.
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