Peanut Brittle Crunchy Candy

My aunt kept a tin of peanut brittle in her pantry that seemed to last forever—not because it was stale, but because she rationed it like it was spun gold. One afternoon, I finally asked her to make a batch with me, and watching that sugar transform from a clear syrup into crackling amber right before my eyes felt like witnessing kitchen magic. The smell alone made me understand why she guarded it so carefully. Now whenever I make brittle, I'm right back in her kitchen, spatula in hand, racing against time as the candy hardens.

I made this brittle for a holiday exchange years ago and watched someone's face light up as they bit into a piece—they closed their eyes like they'd tasted something from their childhood. That's when I realized this candy isn't just a treat; it's a flavor memory someone carries with them. Now I make batches whenever I want to send a piece of that simple joy to someone I care about.

Ingredients

• Granulated sugar (1 cup): This is your foundation, and using fresh sugar matters because old sugar can have moisture that throws everything off.
• Light corn syrup (1/2 cup): Don't skip this—it prevents crystallization and keeps your brittle glossy and crackly, not grainy.
• Water (1/4 cup): Just enough to help everything dissolve evenly at the start.
• Salt (1/4 tsp): A whisper of salt that makes the sweetness pop and feels like a secret ingredient.
• Unsalted butter (2 tbsp): Cut into pieces so it melts quickly and evenly into the hot candy.
• Vanilla extract (1 tsp): A small amount that rounds out the flavor without being obvious.
• Roasted, unsalted peanuts (1 1/2 cups): Room temperature peanuts coat better than cold ones, and roasted ensures they're already flavorful.
• Baking soda (1 tsp): This is the magic ingredient that makes brittle light and airy instead of dense, and it's why the mixture froths.

Instructions

Set yourself up for success:

Line your baking sheet with parchment paper and lightly grease it, because once that brittle comes off the heat, you have maybe ninety seconds before it's too thick to spread. Have everything within arm's reach—this candy doesn't wait for anyone.

Build your sugar base:

In a heavy saucepan, combine sugar, corn syrup, water, and salt over medium heat. Stir gently until the sugar dissolves—you want everything to look clear and smooth, with no gritty bits hiding at the bottom.

Let it boil without interference:

Once you bring it to a boil, stop stirring and clip your candy thermometer to the side of the pan. Watching it bubble and deepen in color is mesmerizing, but resist the urge to stir.

Hit the hard crack stage:

Keep your eyes on that thermometer as the mixture climbs toward 300°F—this takes about 10 to 15 minutes. When it reaches exactly 300°F, the color will be a deep amber, and you'll smell something sweet and almost nutty.

Add butter, vanilla, and nuts in quick succession:

Remove the pan from heat and immediately stir in the butter pieces and vanilla until the butter melts. Then quickly add the peanuts and stir like you mean it—you want every nut coated in that hot, glossy toffee.

Incorporate the baking soda with purpose:

Add the baking soda and stir briskly—the mixture will suddenly foam and lighten, becoming almost cloud-like. This is the exact moment your brittle gets its signature crunch.

Spread it thin while it's still hot:

Pour the entire mixture onto your prepared baking sheet and use a greased spatula to spread it into an even layer about 1/4 inch thick. Work quickly but don't panic if it's not perfectly uniform—rustic edges are part of the charm.

Let patience do the final work:

Walk away and let it cool completely, which takes about 30 minutes. Once it's set and cooled, break it into pieces with your hands or a rolling pin—each piece should crack with a satisfying snap.

Save

There's a magical moment when the baking soda hits that hot toffee and transforms it into something lighter, airier, almost alive—it's the moment you realize you're not just following a recipe, you're creating a texture. The first time I tasted brittle from a batch I'd actually paid attention to, I understood why some candies become heirlooms.

The Science Behind the Snap

Peanut brittle is really a study in temperature control and chemistry. That hard crack stage at 300°F creates glass-like sugar that shatters between your teeth, while the baking soda aeration is what keeps it from being a dense brick. Once you understand that this candy is all about timing and precise heat, every batch teaches you something about how sugar behaves—and respect for small details becomes everything.

Flavor Variations That Actually Work

Peanuts are classic for a reason, but they're also just the beginning. I've watched people abandon this recipe out of loyalty to one version when honestly, swapping in cashews, almonds, or pecans opens up entirely different flavor possibilities—each nut brings its own richness and sweetness to the party. The beauty of brittle is that the candy base stays exactly the same, so you're really just discovering which nut makes you happiest.

Storage, Gifting, and Last-Minute Wisdom

Once your brittle is completely cool and broken into pieces, store it in an airtight container where it'll stay fresh and crackly for up to two weeks—the real enemy is humidity, which softens it. If you're gifting it, tie it up in cellophane and add a handwritten note about how to store it. I've learned that homemade candy means something different to people because they know exactly how much care went into those few minutes of precise heat and timing.

• For an extra touch, sprinkle flaky sea salt over the brittle just before it fully sets—it adds a sophisticated edge that makes people pause and ask what makes yours different.
• Keep your candy thermometer clean and dry between uses; even a tiny bit of moisture can affect its accuracy next time.
• If you accidentally overcook it and it turns too dark, don't throw it away—it'll still taste like caramel peanuts, just slightly more bitter, which some people actually prefer.

Save

Peanut brittle is proof that the simplest recipes sometimes hold the most pleasure—a handful of pantry ingredients transformed by patience and a candy thermometer into something that tastes like someone loves you. Make it, break it, share it, and watch what happens.

Recipe FAQs

→ What is the key temperature for making peanut brittle?

The sugar mixture should be heated to 300°F (150°C), known as the hard crack stage, to achieve the perfect crunchy texture.

→ How does baking soda affect the brittle?

Adding baking soda causes the mixture to foam and lighten, creating a more aerated, crisp texture in the finished brittle.

→ Can I use different nuts in this candy?

Yes, alternatives like cashews, almonds, or pecans can be substituted to give a unique twist to the nutty flavor.

→ How should peanut brittle be stored?

Keep it in an airtight container away from moisture to preserve the crispness for up to two weeks.

→ What steps ensure the brittle spreads evenly?

Use a greased spatula to quickly and thinly spread the hot mixture on a prepared baking sheet before it cools.

→ Why is vanilla extract added?

Vanilla adds a subtle depth and warmth to the brittle's sweet, buttery flavor profile.