Peanut Brittle Recipe
This homemade Peanut Brittle Recipe is dangerously easy to make from scratch. Fresh peanuts are combined with a buttery syrup and cooled into a delightfully crisp, iconic candy that you won’t be able to pass up on.
Ingredients
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup plain unroasted peanuts feel free to try other nuts like pecans, almonds or macadamia
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
Instructions
- Line a rimmed baking sheet with parchment, silicone baking mat or grease it really well. Set aside.
- In a large sauce pan, add sugar, corn syrup, water and salt. Stir until the sugar has dissolved completely, and the mixture comes to a boil.
- Once boiling, add the peanuts and stir to combine. Use a candy thermometer to check the temperature while occasionally stirring. Once the thermometer reaches 300-310°F, remove from heat.
- Quickly add the butter and baking soda and stir until combined. Immediately pour the candy onto the lined baking sheet. Do your best to form the brittle into a flat, rectangular shape.
- Allow the brittle to cool for at least 30 minutes. Once cooled, place a layer of parchment on top of the candy and use a mallet to break it into pieces. Serve and enjoy!
Notes
Storage - Store the leftover peanut brittle in an airtight container, and line the layers of peanut brittle with parchment or wax paper. It’s best to store it at room temperature since the moisture from the fridge could soften the candy and make it sticky. It should last about a week. Alternatively, you can freeze it for up to 6 months.
Nutrition
Calories: 143kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 114mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 44IU | Calcium: 12mg | Iron: 0.4mg
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