I still remember the smell: sticky, sweet caramel and roasted peanuts drifting down the hallway while I pressed my face against the kitchen doorway as a kid. Grandma never minded my hovering — she handed me a wooden spoon for stirring and told me to stand back once the sugar started to pop. This recipe comes straight from her yellowed index card, with a few modern nudges (looking at you, candy thermometer). Making peanut brittle feels like a tiny holiday every time: the crack of the cooled candy, the glossy amber color, that first crunch. If you love simple, nostalgic sweets that travel well and make people grin, you’ll love this one. Let’s make some brittle and maybe hum an old tune while we wait for it to set.
Quick Facts
- Yield: Serves 8
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Why This Recipe is Awesome
This peanut brittle delivers that perfect, glassy snap and deep caramel flavor without fancy ingredients. It’s crunchy, buttery, and slightly salty — like a guilty-pleasure hug in candy form. It’s so straightforward even a sugar-phobic friend can follow it. Bonus: the aroma while it cooks will have neighbors knocking (or at least texting). Who doesn’t love that satisfying, echoing crack when you break a piece?
Ingredients
For the Main Dish:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 2 cups roasted, unsalted peanuts (or lightly salted if you like salty-sweet)
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp fine sea salt (or to taste)
- Flakey sea salt for finishing (optional)
For the Sauce / Garnish (if applicable):
- Optional: 2 oz dark chocolate, melted for drizzling
How I Make It
Step 1:
I line a rimmed baking sheet with a silicone mat or lightly butter a heavy cookie sheet so the brittle won’t stick. Then I measure everything out because this candy moves fast. In a medium saucepan, I combine 1 cup sugar, 1/2 cup light corn syrup, and 1/4 cup water. I put it over medium heat and stir just until the sugar dissolves — the mixture should look clear and glossy.
Step 2:
I stop stirring and clip a candy thermometer to the pan. From here I let the syrup come to a boil and gently swirl the pan now and then. Once it reaches about 275°F, I stir in the 2 cups roasted peanuts. The kitchen fills with that warm nutty, caramel smell — the one that makes you check the oven even when nothing else is baking.
Step 3:
I watch the thermometer climb to 300°F (hard crack). It usually takes another 3–7 minutes depending on your stove. When the syrup hits 300°F, I remove the pan from heat immediately. The mixture will be bubbling and a beautiful deep amber color — not burnt, but rich. If you get any brown bits on the edges, gently skim them off.
Step 4:
I quickly stir in 2 tbsp butter, 1 tsp baking soda, 1 tsp vanilla, and 1/2 tsp sea salt. The baking soda makes the candy foam and lighten so the brittle ends up airy and crisp instead of thick and hard. I work fast — the foam rises and I pour it onto my prepared sheet in one motion.
Step 5:
I use a lightly oiled offset spatula or the back of a greased spoon to spread it thin before it sets. I sprinkle flakey sea salt and, if I’m feeling fancy, a drizzle of melted dark chocolate. The brittle cools in about 20–30 minutes and snaps into shiny pieces. Store in an airtight container so it stays crisp.
Pro Tips
- Use a reliable candy thermometer and keep it clipped to the side of the pan — accuracy matters at the 300°F mark.
- If sugar crystals form around the pan, brush the sides with a wet pastry brush to dissolve them — that stops crystallization from ruining the batch.
- Work quickly when you add the baking soda and butter; the mixture foams and sets fast. Have your sheet ready before you boil the syrup.
- For a dairy-free version, swap the butter for 1 tbsp coconut oil; it changes flavor slightly but still gives a nice sheen.
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
- Swap peanuts for 2 cups almonds or cashews — flavor shifts but the method stays the same.
- Replace light corn syrup with equal maple syrup for a different note; expect a slightly softer texture and deeper flavor.
- Dairy-free option: use 1 tbsp coconut oil instead of butter — you’ll lose a hint of buttery richness but keep the crunch.
- Want gluten-free? This recipe already contains no gluten if you use naturally gluten-free peanuts and corn syrup.
Variations & Tips
- Spicy-sweet: add 1/4 tsp ground cayenne to the sugar mixture for a kick.
- Chocolate-covered: drizzle melted dark or milk chocolate over cooled brittle and let set.
- Seed brittle: use pumpkin and sunflower seeds for a nut-free, allergy-friendly version.
- Sesame crunch: add 1/4 cup toasted sesame seeds with the peanuts for a nutty twist.
- Mini clusters: drop spoonfuls onto parchment instead of spreading for cookie-like brittle bites.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Store cooled brittle in an airtight container at room temperature for up to 2 weeks. Keep it away from humidity so it stays crisp.
- Can I double the recipe?
- Sure thing. Use a larger, heavy-bottomed pan and watch the candy thermometer closely — larger batches take longer to reach 300°F and can heat unevenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (so use about 1 1/2 tbsp coconut oil) and expect a slightly different flavor.
- How do I know it’s done?
- Look for a deep amber color and check the temperature at 300°F. When it cools, the brittle should snap cleanly with a glassy appearance.
- What if I don’t have ingredient X?
- If you lack corn syrup, try maple syrup and expect a softer piece. If you’re out of peanuts, any roasted nut or seed works in a pinch.
How I Like to Serve It
I love breaking the brittle into rustic shards and piling it on a festive platter for parties — it’s a great conversation starter. It pairs beautifully with strong coffee, a sweet dessert wine, or a glass of cold milk for kids. I also tuck pieces into holiday gift bags with a handwritten note: “Made with Grandma’s patience.” It brightens cookie exchanges and survives traveling well, so bring it to potlucks and watch it disappear.
Notes
- Store brittle in an airtight container at room temperature for up to 2 weeks. Don’t refrigerate — humidity will make it sticky.
- If pieces soften, you can briefly re-crisp them in a 300°F oven for 3–4 minutes, watching closely so they don’t melt.
Final Thoughts
Closing: Now go impress someone — or just yourself — with your homemade masterpiece! This one’s crackly, comforting, and fully worth the sugar buzz.