The Best Homemade Peanut Brittle You Will Ever Make
Crunchy, buttery, and nutty, this homemade peanut brittle is made easily in pressure-cooker style for crisp results that wow every time.
Equipment
- 1 Heavy saucepan for boiling sugar mixture
- 1 Baking sheet lined with parchment or greased
- 1 Candy thermometer to measure sugar temperature
Ingredients
Main ingredients
- 3 cups Sugar
- 1 ½ cups Light corn syrup
- ¾ cups Water
- 3 tablespoons Butter
- 1 ½ tablespoon Baking soda
- 2 teaspoons Vanilla
- 3 cups Spanish peanuts
Instructions
Instructions
- Line a large baking sheet with parchment paper or grease it lightly and set aside.
- In a heavy saucepan, combine sugar, corn syrup, and water. Heat over medium and stir constantly until sugar dissolves.
- Stop stirring and bring the mixture to a boil. Watch for steam and use a candy thermometer until it hits 280°F.
- Add Spanish peanuts and stir frequently until temperature reaches 300°F (hard crack stage).
- Remove from heat and quickly stir in butter, baking soda, and vanilla. Mixture will foam up.
- Immediately pour mixture onto prepared sheet and spread evenly with spatula.
- Let the brittle cool completely at room temperature (about 20–30 minutes).
- Once hardened, break into chunks and store in sealed container.
Notes
Feel free to swap in other nuts like almonds or cashews. Store in cool dry place for max crunch. Avoid humidity.