Classic Peanut Brittle Recipe – Easy And Homemade

So, you’ve decided you want to make something that sounds fancy and difficult but is secretly a total cinch? Welcome, my friend. You’ve come to the right place. We’re about to make peanut brittle that will shatter with a glorious crack and have you feeling like a certified candy-making genius. No fancy degree required, just a sweet tooth and a willingness to stand near a bubbling pot of sugar. What could go wrong?

Why This Recipe is Awesome?

Let’s cut to the chase. This recipe is idiot-proof. I’ve made it during a minor kitchen crisis while simultaneously explaining to my cat why he can’t have any, and it still turned out perfectly. It’s the kind of old-school, homemade candy that makes people think you slaved away for hours. You and I will know the truth: it’s surprisingly simple, incredibly fast, and deeply satisfying. The best part? That moment when you break it into pieces. It’s therapeutic. Trust me.

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Ingredients

Gather your squad. This is a classic cast of characters, so no weird, hard-to-find items here.

• 2 cups white granulated sugar: The sweet, crystalline foundation of our operation.
• 1 cup light corn syrup: This is the MVP that keeps the sugar from turning into a grainy mess. Don’t skip it.
• 1/2 cup water: Just regular tap water. It helps the sugar dissolve evenly.
• 1/2 cup (1 stick) unsalted butter, cubed: Because butter makes everything better. Using unsalted lets you control the saltiness.
• 2 ½ cups raw peanuts: The star of the show! You can use salted if you want an extra salty-sweet vibe.
• 2 teaspoons baking soda: This is the magic ingredient. It’s what makes the brittle porous, light, and crackly instead of a tooth-breaking rock.
• 1 teaspoon vanilla extract: For a little flavor depth.
• 1 teaspoon salt: To make all those sweet flavors pop.

Step-by-Step Instructions

1. Prep Like a Pro. Line a large baking sheet with parchment paper or a silicone baking mat and have it ready by the stove. Seriously, do this first. Once the candy is cooked, you have zero time to fumble around. Also, measure out your baking soda and vanilla and have them standing by.
2. The Big Boil. In a heavy-bottomed, large saucepan (bigger is better here to prevent boil-overs), combine the sugar, corn syrup, and water. Stir it over medium heat just until the sugar dissolves.
3. Stop Stirring! Once the sugar is dissolved, stop stirring! This is crucial. Just let it come to a boil and insert your candy thermometer. Let it cook until it reaches the “soft crack” stage, or 285°F (140°C). This takes about 12-15 minutes. Swirl the pan gently occasionally if you see hot spots, but no stirring!
4. Butter and Nuts Time. When you hit 285°F, stir in the butter and peanuts. The mixture will foam up a bit—that’s normal! Keep cooking and stirring constantly until the thermometer hits 300°F (150°C), the “hard crack” stage. The color will turn a lovely golden brown.
5. The Magic Moment. Remove the pan from the heat immediately. Working quickly, stir in the vanilla, salt, and then the baking soda. The mixture will puff up and foam dramatically. This is the baking soda doing its fantastic, aerating thing. Stir until everything is just combined.
6. Pour and Spread. Immediately pour the hot candy onto your prepared baking sheet. Using two forks (or a heat-resistant spatula if you’re fancy), quickly pull and stretch the mixture out as thin as you can. You’ve got to be fast; it starts setting up quick!
7. The Hardest Part: Waiting. Let the brittle cool completely at room temperature. Don’t touch it. Don’t poke it. Just walk away for at least 30-45 minutes. I know, it’s torture.
8. SMASH! Once it’s completely cool and hard, break it into glorious, irregular pieces with your hands or the end of a knife. Store it in an airtight container at room temperature (if it lasts that long).

Common Mistakes to Avoid

• Using a Tiny Pot: Sugar syrup boils up WAY higher than you think. Use a big pot to avoid a sugary lava flow all over your stovetop. I’ve learned this the hard way so you don’t have to.
• Stirring After It Boils: Stirring after the sugar dissolves can cause crystallization, which is a fancy word for “grainy, sad brittle.” Just don’t do it.
• Skipping the Thermometer: IMO, this is the one time you shouldn’t wing it. A candy thermometer is your best friend here and takes all the guesswork out. No thermometer? Have a glass of cold water nearby. Drop a tiny bit of the syrup in it. If it forms hard, brittle threads that snap, you’re at hard crack.
• Pouring it on a Cold Pan: Your prepared pan should be at room temp. Pouring molten sugar onto a cold pan can cause it to seize up and be impossible to spread.

Alternatives & Substitutions

• Nut-Free? Try pumpkin seeds or sunflower seeds! They give a great crunch and a similar vibe.
• Different Nuts: Almonds, cashews, or pecans would be absolutely delicious. Just make sure they’re raw.
• Spice it Up: Add a teaspoon of cinnamon or a pinch of cayenne pepper with the baking soda for a fun, warm kick.
• Butter: If you only have salted butter, that’s fine! Just reduce the added salt you stir in at the end to about 1/2 a teaspoon.

FAQs

Can I use margarine instead of butter?

Well, technically yes. But why hurt your soul like that? The flavor of real butter is a key part of the magic. I strongly recommend the real deal.

My brittle is chewy, not crunchy. What happened?

You likely didn’t cook it to a high enough temperature. Next time, make sure you wait for that 300°F reading. It’s the difference between chewy disappointment and snappy success.

How long does this stuff last?

Stored in an airtight container at room temperature, it will stay perfectly crunchy for 2-3 weeks. But let’s be real, it’ll be gone in 2-3 days.

Can I double this recipe?

I wouldn’t. Candy making is about precision, and doubling it can throw off the cooking times and temperatures. Make two separate batches for the best results.

Is a silicone mat really necessary?

Nope! Parchment paper works just as well. The key is just to have a non-stick surface. Do not pour it directly onto a bare baking sheet unless you want to chisel it off later.

Help! My brittle stuck to the pan!

Ah, a rite of passage. If this happens, simply put the baking sheet back in a warm oven for a minute or two to soften the candy, and it should peel right off.

Final Thoughts

And there you have it! You’re now armed with the knowledge to create a truly epic homemade candy. This peanut brittle is the perfect edible gift, party trick, or just a reason to treat yourself on a Tuesday afternoon. Now go forth, make a glorious mess, and enjoy the sweet, crunchy, buttery rewards. You’ve totally got this.

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