Ingredients
Method
- Line a baking sheet with parchment paper or a silicone baking mat and set it close to the stove. Measure everything out ahead of time.
- Add the sugar, corn syrup, and water to a 3-4 quart heavy-bottomed pot. Stir just until everything is moistened, then attach a thermometer to the side of the pot. Bring the mixture to a boil over medium heat.
- Once the syrup starts boiling, stop stirring. This helps prevent the sugar from crystallizing. Let it cook undisturbed until it reaches 250°F.
- When the thermometer hits 250°F, carefully stir in the peanuts and butter. From here on out, stir the nuts gently but regularly so they don't settle on the bottom and scorch as the temperature rises.
- Continue cooking until the mixture reaches 305°F. You're looking for a rich golden amber color (like an old penny), slower bubbling, and a toasted, nutty aroma. If it smells burnt, you've gone too far. Remove the pot from the heat immediately.
- Immediately add the baking soda and salt. The mixture will foam up and lighten in color. That's exactly what you want. Stir just until everything is evenly combined.
- Pour the brittle onto the prepared baking sheet. Warning: The mixture is extremely hot (around 300°F) and can cause severe burns. Do not touch it with your hands. If needed, gently tilt the pan to help it spread to about ¼ inch thickness. Or spray a silicone spatula with nonstick oil and use it to evenly spread the brittle. Let it cool completely at room temperature, about 30 minutes.
- Once the brittle has cooled down and is fully set, break it into pieces. Store them in an airtight container or freezer bag at room temperature for up to two weeks.
Notes
Ingredients and Substitutions
Sugar: Granulated white sugar is what we like to use and recommend because it caramelizes into that firm, glassy base that gives peanut brittle its snap.
Corn Syrup: Light corn syrup gives you a smooth, glossy candy instead of grainy crystals. Golden syrup or light molasses will work in a pinch, but expect to get a deeper color and slightly softer bite.
Water: Water helps the sugar dissolve evenly and controls how fast the syrup cooks.
Butter: Butter rounds out the flavor and gives the brittle a richer mouthfeel. Unsalted is what we like using because we'd rather control the amount of salt. Use room temperature butter for smoother incorporation. Dairy-free butter works too, but the flavor will shift slightly.
Peanuts: If you can, choose freshly roasted unsalted peanuts. They tend to have a toasty flavor and the right type of crunch. Almonds, cashews, or pecans can be used instead of peanuts.
Baking Soda: This is a key ingredient if you want to keep all your teeth. Baking soda creates tiny air bubbles that lighten the candy and prevent it from turning into a rock-hard sheet.
Salt: Salt balances sweetness and enhances the peanut flavor. If you use salted nuts, go lighter on the salt.