When I was a kid, my grandma kept a tin of crunchy treats on the top shelf of her kitchen — the lid always had a faint smear of syrup around the rim and the candy inside gleamed like little golden coins. I would climb onto a chair, inhale that sweet, toasty smell, and beg for “just one,” which inevitably turned into three. Making peanut brittle brings me right back to that tiny kitchen, the sound of pots bubbling, and the thrill of watching a sticky amber sheet puff up into crackly, glass-like candy. This recipe shares her straightforward technique, a few modern shortcuts, and the small, comforting chaos of candying peanuts at home.
Quick Facts
- Yield: Serves 8 (about 12–16 pieces)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Why This Recipe is Awesome
This peanut brittle gives you that satisfying, glassy snap and deep, toasted peanut flavor without fuss. It’s crunchy, sweet, and a little salty — the perfect balance. It smells like caramel and warm nuts while it cooks, and the tiny volcanic foaming when you add the baking soda never fails to make me laugh. It’s so straightforward even your candy thermometer can keep up.
Ingredients
For the Main Dish:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups dry-roasted peanuts (unsalted or lightly salted), whole
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp flaky sea salt or kosher salt (adjust to taste)
For the Sauce / Garnish (if applicable):
- Optional: a light sprinkle of extra flaky sea salt after spreading for a salty-sweet finish
How I Make It
Step 1:
Line a 12×16 inch rimmed baking sheet with parchment or foil and grease it lightly with butter. In a heavy-bottomed saucepan, combine 2 cups sugar, 1 cup light corn syrup, and 1/2 cup water. Place the pan over medium heat and stir gently just to dissolve the sugar — you want the mixture smooth before it heats. Watch the sugar dissolve and listen to the tiny bubbles start; the kitchen will smell faintly sweet and warm.
Step 2:
Clamp on a candy thermometer and heat the syrup without vigorous stirring. Once the syrup hits about 250°F, add the 2 cups peanuts. Stir so the peanuts coat in syrup and begin to toast. Keep cooking until the thermometer reaches the hard-crack stage: 300–310°F. The color will shift to a deep amber and the aroma will turn nutty and caramelized — that’s your cue.
Step 3:
Remove the pan from heat immediately. Stir in the 2 tbsp butter and 1 tsp vanilla, then quickly sprinkle in the 1 tsp baking soda while stirring. The mixture will foam and lighten in color; it looks wild but that airy bubble gives brittle its delicate crunch. Work briskly so the foam doesn’t settle before you pour.
Step 4:
Pour the foaming mixture onto the prepared sheet and tilt the pan to spread it thin, or use an offset spatula dipped in hot water to gently nudge it out. Sprinkle with 1/2 tsp flaky sea salt if you like. The surface will hiss and steam a little — that sharp sizzle smells amazing. Let the brittle cool completely at room temperature until it hardens and you hear that satisfying glassy snap when you press it with a fingertip (about 20–30 minutes).
Step 5:
Once cool, lift the brittle from the sheet and break it into pieces. Store in an airtight container between sheets of parchment to keep pieces from sticking together. If any bits feel tacky, let them sit a bit longer — patience makes the best brittle.
Pro Tips
- Use a reliable candy thermometer and watch the temps: 300–310°F means hard crack. A few degrees make a big texture difference.
- Work quickly after adding baking soda — the foam settles fast. Have your pan and baking sheet ready before you start the final step.
- If your peanuts are raw, toast them briefly in a 350°F oven for 8–10 minutes first for that extra toasty flavor.
- Grease the parchment or foil lightly — it helps the brittle release cleanly and avoids broken bits clinging to the paper.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Use chopped almonds or cashews instead of peanuts for a different nuttiness — texture stays similar but flavor shifts.
- Replace light corn syrup with an equal amount of dark corn syrup for a deeper, molasses-like taste, or use ¾ cup honey + ¼ cup water in a pinch (slightly softer brittle).
- For dairy-free: swap butter with 1 tbsp coconut oil and expect a faint coconut note.
- Gluten-free? This recipe already contains no gluten, so it’s safe as written.
Variations & Tips
- Spicy kick: add 1/2 tsp cayenne or smoked paprika to the sugar mixture for chili chocolate brittle vibes.
- Chocolate-dipped: once pieces break, dip half of each piece in melted dark chocolate and cool on parchment.
- Sea salt & citrus: add a teaspoon of orange zest for a bright citrus note and finish with flaky sea salt.
- Nut-free version: use toasted pumpkin seeds for a safe alternative at gatherings.
- Chunky twist: fold in roughly chopped roasted peanuts and a sprinkle of crushed pretzel for salty crunch.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store in an airtight container at room temperature for up to 2 weeks. Keep pieces layered between parchment so they don’t stick.
- Can I double the recipe?
- Sure thing. Use a larger heavy-bottomed pot and two sheet pans to pour the brittle. Watch the temperature carefully — larger batches can take longer to hit 300°F.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different mouthfeel.
- How do I know it’s done?
- Look for a deep amber color, smell a toasty caramel note, and hit 300–310°F on your thermometer. The mixture should pour and foam, then harden glassy and snap cleanly when cooled.
- What if I don’t have ingredient X?
- If you lack corn syrup, use a honey substitute (see Alternatives). No peanuts? Use sunflower seeds or almonds — the technique stays the same.
How I Like to Serve It
I toss broken pieces into little jars for hostess gifts, scatter shards on a dessert platter, or crumble some over vanilla ice cream for instant nostalgia. It pairs wonderfully with strong coffee, late-night tea, or a cup of mulled cider in winter. I bring a batch to parties and watch it disappear — brittle sparks that same kid-level delight in everyone.
Notes
- Store airtight at room temperature; avoid humid spots to keep the candy crisp.
- If pieces soften, give them a few minutes in a 250°F oven to crisp up again (watch closely).
Final Thoughts
Closing: Go ahead — make a batch, crack a piece, and grin at that perfect snap. Now go impress someone — or just yourself — with your homemade masterpiece!