Classic Peanut Brittle Crunch (Printer-friendly)

Crunchy sweet treat with roasted peanuts and buttery toffee for a classic snack.

# What You'll Need:

→ Sugar Mixture

01 - 1 cup granulated sugar
02 - 1/2 cup light corn syrup
03 - 1/4 cup water
04 - 1/4 teaspoon salt

→ Fats & Flavorings

05 - 2 tablespoons unsalted butter, cut into pieces
06 - 1 teaspoon vanilla extract

→ Nuts

07 - 1 1/2 cups roasted, unsalted peanuts

→ Finishing

08 - 1 teaspoon baking soda

# How-To Steps:

01 - Line a large baking sheet with parchment paper or a silicone mat and lightly grease the surface.
02 - In a heavy-bottomed saucepan over medium heat, combine granulated sugar, light corn syrup, water, and salt. Stir gently until sugar dissolves.
03 - Bring mixture to a boil without stirring. Attach a candy thermometer to the pan.
04 - Continue boiling until the mixture reaches 300°F, indicating the hard crack stage, approximately 10 to 15 minutes.
05 - Remove from heat. Stir in the butter and vanilla extract, then quickly add the roasted peanuts and mix to coat evenly.
06 - Add baking soda and stir briskly. The mixture will foam and lighten in color.
07 - Immediately pour onto the prepared baking sheet and use a greased spatula to spread thinly and evenly to about 1/4 inch thickness.
08 - Allow to cool completely, about 30 minutes, then break into approximately 20 pieces.

# Expert Tips:

01 -
  • It's the kind of candy that shatters between your teeth with a satisfying crunch that somehow stays crunchy for weeks.
  • Homemade brittle tastes nothing like the store-bought version—richer, more buttery, and infinitely more impressive when you hand it to someone as a gift.
  • The whole process takes less than an hour from start to finish, but feels like you've accomplished something real.
02 -
  • Temperature is everything—buy a reliable candy thermometer and trust it completely, because 295°F tastes soft and chewy, but 305°F tastes bitter. I learned this the hard way.
  • Humidity is your enemy; on damp days, your brittle can turn sticky and lose its crunch, so store it in an airtight container with a silica packet if you can.
  • The baking soda step is non-negotiable and transforms the texture from dense toffee into light, shattery candy that melts on your tongue.
03 -
  • If the candy seized or crystallized during cooking, you can salvage the batch by returning it to the saucepan with a splash of water, reheating gently, and starting over—this happens to everyone eventually.
  • The moment the baking soda hits the mixture and it foams is the moment you know you've done something right; that airy texture is what separates brittle from regular toffee candy.
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