Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It's perfect for packaging and giving away during the holidays.


The key ingredient in brittle that makes it so you don't crack your tooth is the baking soda that creates little air bubbles. It's so cool to see the caramel become all foamy when you stir it in.

Once the brittle cools and hardens, you break it into pieces by hitting it with a meat mallet or the back of a spoon. I like to hold the brittle up at and angle and then give it a good wack. You get pieces of all shapes and sizes. I prefer smaller pieces (with lots of peanuts) so I can pop it all in my mouth at once. Enjoy!

  • 1 cup sugar
  • ¼ cup water
  • ½ cup white Karo syrup
  • ½ cup butter, cubed
  • 1 teaspoon baking soda
  • 1½ cups unsalted roasted peanuts
  • 1 teaspoon vanilla
  1. Line a 10x15 inch baking pan with parchment paper and set aside.
  2. Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
  3. When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
  4. Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.

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