Peanut brittle relies on a measured sugar temperature rather than a fixed boiling time. Baking soda creates tiny bubbles that make the hard candy easier to bite, and roasted peanuts add flavor without needing to cook in the syrup. Prepare the pan and every ingredient before turning on the heat.
Why this method works
At hard-crack temperature, enough water has evaporated for the syrup to set crisp. Guessing by color can lead to sticky candy or burnt sugar; use a properly positioned candy thermometer without touching the pan base.
Ingredients: what to choose and why
- Corn syrup: Light corn syrup helps resist crystallization. Golden syrup or honey changes flavor and behavior and is not a direct promise of the same result.
- Peanuts: Use roasted unsalted peanuts for this method. Raw peanuts need a different cooking sequence.
- Safety: Sugar syrup causes severe burns. Use a stable work surface, dry equipment and a long-handled utensil. Never test hot candy with your fingers.
Plan the timing and portions
Yield: 24 portions. One nutrition portion is 1 of 24 approximate pieces. Active preparation: about 15 minutes; cooking allowance: 20 minutes; resting: 45 minutes. Total planning time: approximately 80 minutes.
Allow about 80 minutes including preparation and complete cooling. The 20-minute cooking allowance is an estimate; the thermometer reading determines when to finish.
Peanut Brittle with a Thin, Crisp Candy Snap
Ingredients
Equipment
Method
- Line a rimmed baking sheet with a silicone baking mat or well-buttered foil. Measure all ingredients before heating. Keep children and pets away from the work area. Use a candy thermometer and a heavy saucepan with plenty of headroom.
- Combine sugar, corn syrup and water in the saucepan. Heat over medium, stirring until the sugar dissolves. Once boiling, stop stirring and cook until the thermometer reads 300°F (149°C), hard-crack stage. Watch closely near the end; timing varies.
- Remove from heat. Using a long-handled heatproof utensil, carefully stir in peanuts, butter and salt, then vanilla and baking soda. The mixture foams and remains dangerously hot. Do not touch or taste it.
- Immediately pour onto the prepared sheet. Spread thinly with a lightly oiled heatproof spatula, without touching the candy. Leave undisturbed until completely cool and hard, about 45 minutes. Break into 24 approximate pieces.
Notes
Questions and troubleshooting
Why is it sticky?
The syrup may not have reached the target temperature, or humid storage may have softened the surface.
Should I refrigerate it?
Refrigeration can introduce moisture. Store fully cooled candy airtight in a cool dry place instead.
Storage and reheating
Store completely cooled pieces airtight at cool room temperature for up to 2 weeks for quality. Separate layers with parchment and protect from humidity.
A candy thermometer is important for this method. The ThermoWorks candy temperature chart places hard-crack candy at 300–310°F. This recipe uses the lower end of that range.
Estimated nutrition per serving
These are rough ingredient-based estimates for 1 of 24 approximate pieces, not laboratory measurements. Brands, portion size and substitutions affect the values; optional sides and toppings are excluded unless stated.
| Nutrient | Amount |
|---|---|
| Calories | 100 kcal |
| Carbohydrates | 16 g |
| Protein | 2 g |
| Total fat | 4 g |
| Saturated fat | 1 g |
| Fiber | 1 g |
| Total sugars | 11 g |
| Sodium | 55 mg |
More ideas for your table
To round out a dessert tray, pair the crisp candy with Fudgy Chocolate Brownies or Soft Peanut Butter Cookies; Lemon Bars add a tart option.
