Peanut Brittle Candy
You no longer need to be intimidated by homemade candy recipes! This peanut brittle recipe is made in just 5 simple steps, complete with all my best pro candy-making tips. Plus, I'm even sharing my tried and true way to clean your pot!
Servings: 40 pieces
Ingredients
- 2 cups (396g) granulated sugar
- 1 cup (236ml) light corn syrup
- ½ cup (118ml) water
- 6 Tbsp (86g) unsalted butter
- 2 cups (284g) salted roasted peanuts
- ½ tsp baking soda
- 1 ½ tsp vanilla extract
Instructions
- Line a rimmed half sheet pan with parchment paper.
- Prepare and measure out all the ingredients. It’s important to stir frequently and move quickly once the brittle reaches temperature, so have everything ready.
- In a medium saucepan, fit with a candy thermometer, over medium heat, combine the granulated sugar, corn syrup and water. Stir occasionally until the mixture reaches 280ºF then add in the butter and peanuts. The mixture will get thicker and initially drop in temperature. Keep boiling until the temperature reaches 280-300ºF and is light golden, about 5 minutes.2 cups (396g) granulated sugar, 1 cup (236ml) light corn syrup, 1/2 cup (118ml) water, 6 Tbsp (86g) unsalted butter, 2 cups (284g) salted roasted peanuts
- Remove from the heat and immediately stir in the baking soda and vanilla extract. The mixture will bubble, foam, and be frothy.1/2 tsp baking soda, 1 1/2 tsp vanilla extract
- Carefully pour the mixture onto the baking sheet, and use a rubber spatula to spread it into a thin, even layer. Allow the brittle to cool at room temperature for a few hours. Once cooled, break the candy into pieces. Store in an airtight container.
Video
Nutrition
Calories: 120kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 51mg | Potassium: 58mg | Fiber: 1g | Sugar: 17g | Vitamin A: 52IU | Calcium: 9mg | Iron: 0.2mg