Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper and set aside. Measure out peanuts, butter, baking soda, and vanilla in separate bowls so they're ready to use quickly.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir well to combine all ingredients.
- Cook mixture over medium heat, stirring occasionally, until it comes to a gentle boil. Do not increase heat as this can burn the sugar.
- Attach candy thermometer to the edge of the pot, ensuring it's submerged in liquid but not touching the bottom. Continue cooking, stirring occasionally, until temperature reaches 250°F (121°C).
- Add peanuts to the mixture and stir constantly until the candy thermometer reaches exactly 300°F (149°C). This is the hard crack stage.
- Remove from heat immediately and quickly stir in butter, baking soda, and vanilla extract. The mixture will foam and change texture - this is normal.
- Working quickly, pour the hot mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread into an even layer, working carefully as the mixture is extremely hot.
- Allow brittle to cool completely for at least 30 minutes before breaking into pieces. Store in an airtight container at room temperature.
Notes
Temperature Tips: A candy thermometer is essential for perfect results. Calibrate it in boiling water before use.
Storage: Store in an airtight container at room temperature for 6-8 weeks. Do not refrigerate as moisture will make the brittle sticky.
Safety: Wear oven mitts when handling hot candy mixture. Work quickly but carefully during the final steps.
Substitutions: Corn syrup can be replaced with honey, light molasses, or agave nectar, though texture and flavor may vary slightly.