Peanut Brittle Recipe: Crunchy and Buttery

Introduction

Peanut brittle is the classic, golden, buttery candy that shatters perfectly and fills the house with the irresistible aroma of toasted nuts and caramel. This old-fashioned recipe uses the foolproof “hot syrup + baking soda” method for a light, airy texture without a candy thermometer. Presented on a white ceramic platter, optionally garnished with a light dusting of sea salt, this Peanut Brittle offers a glossy, appetizing aesthetic that elevates any holiday tin or gift bag.

Ingredients

For the Peanut Brittle (makes about 1½ lbs):

• 2 cups granulated sugar
• 1 cup light corn syrup
• ½ cup water
• ½ tsp kosher salt
• 2 cups dry-roasted or raw peanuts (unsalted preferred)
• 2 tbsp unsalted butter, softened
• 2 tsp pure vanilla extract
• 1½ tsp baking soda (sifted to remove lumps)

For Serving:

• Optional: flaky sea salt for sprinkling
• Suggested Accompaniments: coffee, hot cocoa
• Suggested Aesthetic: Serve on a white ceramic platter
• Suggested Equipment: heavy 3-quart saucepan, silicone spatula, parchment-lined baking sheet

Step-by-Step Process

1. Line a large baking sheet with parchment paper and butter lightly—this is your landing zone.
2. In a heavy 3-quart saucepan, combine sugar, corn syrup, water, and salt. Stir over medium heat until sugar dissolves completely and the mixture comes to a boil.
3. Stop stirring. Attach candy thermometer (optional) and cook until 280°F (soft-crack stage), about 8–10 minutes. Syrup will be bubbling vigorously.
4. Add peanuts and stir constantly now—the temperature will drop, then climb again. Cook until 300°F (hard-crack stage) or until syrup turns deep golden (about 5–7 more minutes).
5. Remove from heat immediately. Quickly stir in butter, vanilla, and baking soda—the mixture will foam dramatically.
6. Pour onto the prepared sheet in a thin, even layer. Spread gently with a spatula if needed. Sprinkle sea salt while hot if desired.
7. Cool completely (about 1 hour). Break into shards.

Tips for Better Peanut Brittle

• Use a heavy saucepan—prevents scorching and gives even heat.
• Don’t skip the baking soda—it creates the light, airy bubbles that make brittle “brittle”.
• Work fast once baking soda is added—the foam sets quickly.
• Raw peanuts toast beautifully in the syrup; dry-roasted peanuts work great too.
• Make on a low-humidity day—humidity makes the brittle sticky.
• Store with parchment between layers—prevents sticking in the tin.

Variations and Customization

• Classic Sea Salt Brittle: Sprinkle Maldon salt right after pouring.
• Spicy Mexican Brittle: Add ½ tsp cayenne + ¼ tsp cinnamon with peanuts.
• Healthier Version: Use coconut sugar + brown rice syrup (still reaches hard-crack).
• Vegetarian Nut-Free: Replace peanuts with toasted pumpkin seeds.
• Kid-Friendly Chocolate-Dipped: Dip cooled pieces in melted dark chocolate.
• Luxe Bourbon Brittle: Add 1 tbsp bourbon with the vanilla.

Storage and Serving Tips

• Day 1–7: perfect crunch; Week 2–4: still excellent if stored properly.
• Airtight container up to 1 month at room temp; do NOT refrigerate.
• Best reheating method: none—serve room temperature only.
• Refresh trick: if slightly chewy, spread on a sheet and warm 3 minutes at 250°F.
• Ideal serving temperature: room temperature for maximum snap.
• Pair with strong coffee, vanilla ice cream, or wrap in cellophane for gifting; serve on a white ceramic platter.

Nutritional Information

Based on 24 servings:

• Calories: 170 kcal
• Total Fat: 7g
• Saturated Fat: 1.5g
• Trans Fat: 0g
• Cholesterol: 5mg
• Sodium: 140mg
• Total Carbohydrates: 26g
• Dietary Fiber: 1g
• Sugars: 23g
• Protein: 4g
• Vitamin A: 0% Daily Value
• Vitamin C: 0% Daily Value
• Calcium: 2% Daily Value
• Iron: 4% Daily Value

Note: Naturally gluten-free and vegan (use vegan butter).

Conclusion

Few candies deliver the pure joy of perfectly made peanut brittle—that dramatic moment when the baking soda foams, the glossy sheet cools into amber glass, and the first crack echoes through the kitchen. It’s nostalgia in edible form, the treat your grandmother mailed in holiday tins, and the one that still disappears first at every party. Make this once and you’ll understand why people guard their peanut brittle recipe like family treasure.