Peanut Brittle is a sugar based hard candy, with peanuts embedded in it.
- 1 cup granulated white sugar
- 1/2 cup light corn syrup
- 1/4 teaspoon salt (omit if using salted peanuts)
- 1/4 cup water
- 1 cup shelled peanuts - raw (roasted may be used, see Notes, below).
- 2 tablespoons butter, softened
- 1 teaspoon baking soda (optional, see Notes, below).
- Grease a 9" x 12" cookie sheet. Set aside until needed.
- Over medium heat, in a heavy 2-qt saucepan, bring the sugar, corn syrup, salt, and water to a boil.
- Stir until sugar is dissolved.
- Stir in peanuts. Roasted peanuts can be added at a later stage of cooking to prevent burning.
- Attach a candy thermometer to pan with tip in sugar mixture.
- Keep stirring and cooking until temperature reaches 300 degrees F (150 degrees C).
- Remove from heat.
- Stir in butter and baking soda.
- Pour mixture onto cookie sheet.
- Using a fork or wooden spoon, spread the mixture evenly across the entire surface of the 9" x 12" cookie sheet.
- Allow to cool to room temperature.
- Break peanut brittle into bite size pieces.
Notes, tips, and variations
- Baking soda adds an "easier bite" to the peanut brittle, causing it to break when less force is applied. It also causes the sugar base around the peanuts to be opaque. It does this by "foaming up" and introducing small bubbles in the sugar syrup. If you desire a clearer almost transparent sugar base around the peanuts and a "harder bite", reduce or omit the baking soda.
- If you use roasted peanuts instead of raw, be careful not heat the mixture above 300-degrees F. or the peanuts may taste burned. Roasted peanuts can also be added at the end of cooking to prevent burning.
- If you use salted peanuts, omit the salt in the recipe.
- See also Microwave Peanut Brittle
- Be very careful while working with boiling sugar mixtures, as they can cause severe burns.