Peanut Brittle is a sweet, crunchy, toffee-like candy filled with roasted peanuts. This is the perfect treat to gift or just have out during the holidays. No one will be able to stop snacking on this hard sweet candy!
While everyone is all excited for cookies for Christmas, I’m over hear making and eating all the delicious homemade candy like this Peanut Brittle. Homemade candy is such a yummy treat and I love that it stays good for longer than cookies… though it does seem to dissapear quickly in my house. For more candy, try my Homemade Caramels, Salted Chocolate Covered Caramels, and Easy Chocolate Fudge.
Peanut Brittle
Peanut Brittle is one candy my grandma always had out in a candy dish whenever we’d come to visit. It was so hard to resist snacking on and everyone always tried to find the biggest pieces that had the most peanuts.
Ingredients for Peanut Brittle:
Sugar– Granulated sugar is used to create that sweet caramel taste.
Water– Helps the sugar to dissolve when cooking.
Light Corn Syrup– Corn syrup is used in candy making to create a smooth creamy texture. This form of sweetener prevents the sugar from crystallizing and making your treat grainy. Corn syrup sold at the store is not the same thing as high-fructose corn syrup that some are concerned about.
Salted Butter– Gives a rich flavor and smooth texture. The salt is just the right balance to the sweetness.
Dry Roasted UNsalted Peanuts– This gives the candy a nice nutty taste and crunchy texture.
Baking Soda– Adds little air bubbles into the sugar which makes the candy more brittle and easy to bite. Without it, biting into the brittle would be like biting a sucker.
Vanilla– The delicious flavor that we all know, love, and need in candy!
How to make peanut brittle:
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Line a 10×15 inch baking pan with parchment paper and set aside.
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Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let the mixture boil, stirring occasionally.
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When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 5-7 more minutes until mixture reaches 300 degrees. Remove from heat.
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Add the vanilla and baking soda and stir until evenly combined. (It will be foamy.) Pour onto parchment lined baking sheet and quickly spread evenly.
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Let cool completely.
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Hold the brittle up at and angle and then give it a good wack with a mallet or back of a spoon. Break it up into various size pieces.
Adjust for high altitude!
At a higher altitude, water boils at a lower temperature and so will your candy.
For every 1,000 feet above sea level, subtract two degrees Fahrenheit from what is listed in your directions.
How long does Peanut Brittle last?
If stored properly in an airtight container, peanut brittle can last a whole month. The key is to minimize its exposure to humidity. The humidity is a little lower in the winter making it last a little longer.
LOOKING FOR MORE CANDY RECIPES? CHECK OUT THESE:
- 4-Ingredient Chocolate Truffles are so easy and just melt in your mouth.
- For an inexpensive treat that even a 6 year old could make, try these Peppermint Chocolate Oreo Truffles.
- If you love white chocolate and caramel you need these Polar Bear Paws {See’s Candies Copycat} in your life.
- My very favorite chocolate candy I make during the Christmas season: Spiced Pecan Triple Chocolate Bark. This stuff will blow your minds!
- Homemade Almond Roca is buttery, sweet, crunchy and oh so delicious!
- You only need 5 ingredients for this Graham Cracker Toffee!
TOOLS USED TO MAKE THIS CANDY:
- Candy Thermometerโ For accuracy in making caramel or other candy, a thermometer is great to have in your pot. You could also use an instant read thermometer. I have this one.
- Parchment Paperโ You need this so your brittle doesn’t get stuck in the pan.
- Half-Sheet Pan– I LOVE these pans. I’ve had the same 4 pans since I got married (8 years ago) and they are in great condition. I use them all the time for sheet cakes, cookies, roasting vegetables, baking chicken…
Peanut Brittle
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/2 cup butter, cubed
- 1 1/2 cups unsalted roasted peanuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Line a 10x15 inch baking pan (or larger) with parchment paper and set aside.
- Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let the mixture boil, stirring occasionally.ย
- When mixture reaches 250 degrees* (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 5-7 more minutes until mixture reaches 300 degrees*. Remove from heat.
- Add the vanilla and baking soda and stir until evenly combined. Pour onto parchment lined baking sheet and quickly spread evenly.
- Let cool and set.
- Hold the brittle up at and angle and then give it a good wack with a mallet or back of a spoon. Break it up into various size pieces.
- Store in an airtight container for up to a month.
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