Ingredients
Method
Step-by-Step
- Butter a rimmed baking sheet or line it with parchment paper. Measure the butter, vanilla, and baking soda before beginning so they can be added immediately when the syrup reaches the correct temperature.
- Combine the sugar, light corn syrup, water, and optional salt in a heavy-bottomed saucepan. Cook over medium heat, stirring only until the sugar dissolves.
- Once the mixture boils, stop stirring and cook until it reaches about 250°F (121°C). Use a reliable candy thermometer and keep the thermometer bulb in the syrup without touching the bottom of the pan.
- Stir in the raw blanched peanuts at 250°F. Continue cooking until the syrup reaches 300°F (149°C), the hard-crack stage, and appears golden.
- Remove the saucepan from the heat. Quickly stir in the butter, vanilla, and baking soda; the mixture will foam, so use a heatproof spatula and work carefully.
- Immediately pour the foaming candy onto the prepared baking sheet. Spread it gently to the desired thickness without overworking it, since the brittle begins setting quickly.
- Let the brittle cool completely for about 30 to 45 minutes. Do not touch or taste it while hot because the candy can cause serious burns.
- Once fully firm, lift the brittle from the sheet and break it into pieces. Store the pieces in an airtight container to protect their crisp texture.
Notes
Humidity can make peanut brittle sticky, so prepare it on a dry day when possible. Use a reliable candy thermometer, never taste hot syrup, and avoid stirring after the syrup begins boiling. For a denser candy, some cooks use more peanuts, but this recipe uses the tested ratio of 1 cup raw blanched peanuts.