Peanut Brittle
Salty‑sweet peanut brittle with perfect crunch; candy thermometer method.
"Sweet, salty, and perfectly crunchy — this classic peanut brittle is pure nostalgia and holiday magic in every bite!" - Alexia
Ingredients
- 2 cups granulated sugar (Domino brand recommended)
- 1 cup Karo light corn syrup
- 1/3 cup water (room temperature)
- 2 tablespoons salted butter (Cabot recommended)
- 2 teaspoons baking soda (Arm & Hammer)
- 1 (16 oz) jar Planters salted peanuts (about 2 cups)
Instructions
Prepare Your Setup
Line a large cookie sheet with parchment paper and set aside. Have a candy thermometer and a non-stick spatula or large spoon ready. Use a large Dutch oven or heavy-bottomed pot for best results.
Cook the Sugar Mixture
Add the sugar, corn syrup, and water to your pot. Cook over medium-high heat, stirring continuously for about 10 minutes until the mixture begins to boil. Attach the candy thermometer, ensuring it stays upright for an accurate reading.
Add Peanuts
When the mixture reaches 250°F, add in the peanuts and continue stirring constantly. Return the thermometer to the pot and cook until the temperature reaches 295°F, about 10 more minutes.
Finish and Pour
When the mixture reaches 295°F, immediately remove from heat and quickly stir in the butter and baking soda. Mix thoroughly and pour the hot brittle onto the parchment-lined cookie sheet. Spread evenly using the spatula.
Cool and Serve
Allow the brittle to cool for at least 30 minutes. Once hardened, break into pieces and store in an airtight container at room temperature. Do not refrigerate — it will stay fresh for up to a month.