Homemade Peanut Brittle
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.
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."
