This Recipe for Peanut Brittle is a Classic Any Time of the Year
Follow this Peanut Brittle Recipe for buttery, salty, sweet old-fashioned candy that is surprisingly easy to make and always delicious.
Peanut Brittle is one of my absolute all-time favorite candies. Honestly, I LOVE any combination of salty and sweet. Add butter, peanuts and caramelized sugar to that equation, and I’m a goner.
I’ve relied on this peanut brittle recipe for years, and every December I whip up a couple of batches. I load some of the buttery candy into candy jars so that my family can grab a piece whenever they like. The rest of the peanut brittle gets packaged up in little cellophane bags for gifts. But, I’ve realized that it’s pretty handy to have homemade Peanut Brittle and English Toffee on hand year-round, for a couple of reasons…
Both Peanut Brittle and Toffee make great gifts.
Stash away a couple of bags of Homemade Peanut Brittle and English Toffee in your cupboard or freezer for those times when you need a quick gift – you know, for your child’s teacher, for your dinner party host, to welcome a new neighbor to the neighborhood, for that friend who’s birthday you just remembered was today. Peanut Brittle and Toffee are always a welcome gift.
Crushed Peanut Brittle (and Toffee) make all sorts of treats even more delicious.
Crushed peanut brittle is fantastic sprinkled over ice cream, folded into brownies, used to decorate a cake, or added to cookies. It would be amazing atop a chocolate cream pie or sprinkled on the tops of frosted cupcakes. It adds a delicious crunchy texture to these Peanut Butter Nutella Cookies.
This Peanut Brittle Recipe is surprisingly quick and easy.
Using just a handful of ingredients, you can whip up a batch of Peanut Brittle in under an hour. And, since this recipe makes approximately 9 dozen pieces, you’ll have plenty to keep on hand and plenty to give away. Stored in an airtight container, this salty-sweet perfection will last for months.
One note about this homemade peanut brittle recipe:
It’s pretty handy to have a candy thermometer when making any kid of candy, including peanut brittle. You should be able to find one at most major grocery stores. They are also, of course, available on Amazon. If you don’t have a candy thermometer, here’s how to tell if the candy is done cooking: Keep a small cup of ice water close by the stove while cooking the peanut brittle. When the candy begins to reach a deep golden brown, drop a small amount of syrup into the cup to let it cool quickly. Lift it out of the water and crunch it between your teeth. It should be the consistency of a hard candy. Just don’t stop stirring while you do this or the peanut brittle might burn.
{Note} This Peanut Brittle Recipe is a Building Block Recipe. Building Blocks are tried-and-true recipes that I find myself coming back to time and time again, sometimes to make them exactly as is, and sometimes as a starting point for something new. -> More Building Block Recipes.
Peanut Brittle Recipe
- Yield: 108
Description
Follow this Peanut Brittle Recipe for buttery, salty, sweet old-fashioned candy that is surprisingly easy to make and always delicious.
Ingredients
- 2 1/4 tsp baking soda
- 1 1/2 tsp water
- 2 tsp pure vanilla extract
- 2 1/4 cups granulated sugar
- 1 1/2 cups water
- 1 1/2 cups light corn syrup
- 4 1/2 tbsp salted butter
- 1 1/2 lbs roasted, salted peanuts (approximately 4 1/2 cps)
Instructions
- Butter 2 cookie sheets and set out on a work surface that’s close to your stove. Mix the baking soda, 1 1/2 teaspoons water and vanilla in a small bowl and set right next to the stove.
- In a large heavy bottom saucepan, stir the sugar, 1 1/2 cups water and the corn syrup to mix. Cook over medium heat, stirring occasionally, until the candy reaches 250ºF on candy thermometer or until a small amount of syrup dropped into ice water forms a hard ball that holds its shape, but is still pliable.
- Stir in butter and peanuts. Cook, stirring constantly, until the candy registers 300ºF on a candy thermometer, or until small amount of mixture dropped into ice water separates into hard, brittle threads. (Make sure to stir constantly so mixture does not burn.) Immediately remove from heat. Working quickly, stir in the baking soda mixture and then pour half the candy mixture onto each cookie sheet, spreading it out until it’s about 1/4 inch thick. Cool completely, at least 1 hour. Break into pieces. Store in an airtight container for up to 6 months.
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