Excellent Homemade Peanut Brittle – This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you’ll have a delicious brittle to serve to party guests or as an edible gift around the holidays. Light, crisp, airy…mouth-watering good.
A few quick tips for making sure your peanut brittle making goes off without a hitch!
1. Grease EVERYTHING! Before you begin this recipe, make sure that if you’re not using a silicone baking mat (so perfect for candy!) that you spray your parchment paper with non-stick cooking spray, as well as the spatula you are going to use to spread the hot brittle. The hot caramel will be sticky, and having everything greased will allow you to work faster and get the brittle spread into a thin, even layer.
2. Prep the Ingredients – Have the peanuts, butter, and baking soda measured out and ready to go before you start the caramel. You’ll need to add it all at once as soon as the caramel is ready and you don’t want to have to pause to do any measuring.
3. Work QUICKLY! As soon as it’s ready, you’ll need to pour and spread the brittle onto the prepared pan very quickly. This is key to getting that thin “brittle” consistency; you don’t want to be left with thick brittle!
You can use unsalted peanuts, salted peanuts, roasted peanuts, dry roasted peanuts, or raw peanuts in this recipe. Since we are adding the peanuts at the very end off the heat, roasted peanuts will not burn.Print
This sweet and salty peanut brittle has the perfect crunch and sheen. With a little patience, you’ll have a delicious brittle to serve to party guests or as an edible gift around the holidays. Light, crisp, airy…mouth-watering good.
- Prep Time: :20
- Cook Time: :20
- Total Time: :40
- Yield: 8–10 1x
- Category: Dessert
- Method: Oven
- Nonstick cooking spray
- 2 cups sugar
- 1/2 cup light corn syrup
- 6 tablespoons unsalted butter, cubed
- 1/2 teaspoon baking soda
- 1 1/2 cups roasted salted peanuts
- Line a rimmed baking sheet with foil and grease with nonstick cooking spray.
- Stir together the sugar, corn syrup and 1/2 cup water in a medium saucepan fitted with a candy/deep-fry thermometer. Bring the mixture to a boil over medium heat, then continue to boil until it’s golden brown and/or it reaches 340 degrees F, about 15 minutes.
- Working quickly, remove the pan from the heat and stir in the butter and baking soda until smooth (it will foam and bubble up). Stir in the peanuts until evenly distributed among the sugar mixture.
- Pour onto the prepared baking sheet and quickly smooth with a rubber spatula into a thin and even layer. Let harden uncovered at room temperature until cooled completely. Break into pieces and store in an airtight container.
- How long will peanut brittle last?
- You can store peanut brittle in an airtight container at room temperature. If you store it properly you can keep it for about 2 months. This is great for make-ahead gifts!
- Can you refrigerate peanut brittle?
- There is no need to refrigerate peanut brittle. In order for it to stay crisp you’ll want to keep moisture away from it. It is best stored at room temperature.
- Serving Size: 10
Keywords: Peanut Brittle