Peanut Brittle Crunchy Candy (Printable)

Crunchy candy featuring roasted peanuts coated in thin, buttery toffee sheets for a delightful snack.

# What You 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

# Directions:

01 - Line a large baking sheet with parchment paper or a silicone baking mat and lightly grease it.
02 - In a heavy-bottomed saucepan over medium heat, combine sugar, corn syrup, water, and salt. Stir gently until sugar dissolves.
03 - Bring the mixture to a boil without stirring. Attach a candy thermometer and continue boiling until it reaches 300°F (150°C), approximately 10 to 15 minutes.
04 - Remove from heat immediately, then stir in butter and vanilla extract. Quickly add peanuts and mix to coat evenly.
05 - Stir in baking soda briskly; the mixture will foam and lighten in color.
06 - Immediately pour onto the prepared baking sheet and use a greased spatula to spread thinly and evenly to about 1/4 inch thickness.
07 - Allow to cool completely, about 30 minutes, then break into approximately 20 pieces.

# Expert Advice:

01 -
  • It's deceptively simple but tastes like you spent hours in the kitchen, which is the best kind of deception.
  • Once you nail it, you'll have the most impressive gift to press into someone's hands or keep hidden in a tin for yourself.
02 -
  • A candy thermometer is non-negotiable here—guessing the temperature is how you end up with either burnt brittle or chewy, soft candy instead of that crisp crack.
  • The moment the mixture reaches 300°F, pull it off the heat, because one extra minute can take it from perfect to bitter and dark.
03 -
  • Don't let anyone rush you through the cooling phase—brittle that's still slightly warm is impossibly sticky, and you need those full 30 minutes for it to set properly.
  • A wet pastry brush is your secret weapon for knocking down any sugar crystals that form on the sides of the pan while it's cooking, which prevents grainy brittle.
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