Homemade Peanut Brittle
Ingredients
- • 400 g granulated sugar
- • 240 ml light corn syrup
- • 340 g raw peanuts
- • 30 g unsalted butter
- • 5 g baking soda
- • 5 ml vanilla extract
- • 1 sprinkle salt
Instructions
- 1
Prepare a large baking sheet by greasing it generously with butter or lining it with a silicone baking mat. Have all ingredients measured and ready before starting, as the process moves quickly.
- 2
In a heavy-bottomed 3-quart saucepan, combine the sugar and corn syrup. Cook over medium heat, stirring constantly until the sugar dissolves completely.
- 3
Once the mixture begins to boil, clip a candy thermometer to the side of the pan. Continue cooking without stirring until the temperature reaches 280°F (138°C), about 10-12 minutes.
- 4
Add the raw peanuts to the mixture and stir constantly with a wooden spoon. Continue cooking, stirring frequently, until the thermometer reads 300°F (149°C) and the mixture turns a light golden amber color, about 8-10 minutes.
- 5
Immediately remove from heat and quickly stir in the butter, vanilla extract, and a pinch of salt until the butter melts completely.
- 6
Add the baking soda and stir vigorously - the mixture will foam up significantly. This creates the brittle's characteristic texture.
- 7
Immediately pour the hot mixture onto the prepared baking sheet. Working quickly with a buttered spatula or wooden spoon, spread it as thin as possible without pressing too hard.
- 8
Allow the brittle to cool completely at room temperature, about 45-60 minutes. Do not refrigerate as this can cause the brittle to become sticky.
- 9
Once completely cooled and hardened, break the brittle into irregular pieces by hand or with a knife.
- 10
Store in an airtight container with parchment paper between layers for up to 2 weeks. Keep away from humidity to maintain crispness.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect peanut brittle is temperature precision - invest in a good candy thermometer and don't rush the cooking process. Work quickly once you add the baking soda, as the mixture sets fast. If your kitchen is humid, make brittle on a dry day for best results."
