How to Make Peanut Brittle
Follow 7 easy steps for perfect peanut brittle
If you were thinking about making homemade candy any time this fall, there's only one recipe I know of that's easy enough to not require a candy thermometer or any pouring into tricky molds. There are many methods for making peanut brittle, but this one is by far the simplest. Make a huge batch, give it as a gift, use other nuts and/or eat it all yourself. This formula yields 1 baking sheet's worth of peanut brittle. You decide how many servings that is.
Here's what you'll need:
- 1/2 cup light corn syrup
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 cup peanuts
Photos by Sam Horine (Click to enlarge)
Lay out your ingredients in prep bowls for easy assembly. You'll also want a rubber spatula to scrape all the corn syrup out of its bowl.
In a medium saucepan, combine the white and brown sugar and corn syrup and slowly melt over medium-low heat.
While the sugar is melting, butter a sheet pan with a thick layer of unsalted butter (don't forget the sides). Cold butter adheres best, so keep it in the fridge until you're ready to use it.
When the sugars and corn syrup have melted and are golden-brown, add the vanilla, salt and baking soda and stir well to combine, then remove mixture from heat.
Pour the mixture onto the buttered baking sheet and spread evenly using the spatula. Make sure you get it into the corners.
If you're in a rush, stick the pan in the freezer for about an hour or until the brittle is hard to the touch and not sticky at all. Invert the pan over a cutting board and tap until candy is released, then break into pieces and store in an airtight container.
More desserts on Food Republic:
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