Classic Peanut Brittle: A Crunchy Sweet Treat

Ingredients :

  • 1 cup granulated sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup peanuts, raw or roasted
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Préparations :

  1. Prepare the Baking Sheet:
    • Grease a large baking sheet or line it with parchment paper. Set aside.
  2. Cook the Sugar Mixture:
    • In a medium saucepan, combine the sugar, corn syrup, salt, and water. Cook over medium heat, stirring constantly until the sugar dissolves.
  3. Add the Peanuts:
    • Stir in the peanuts and continue to cook, stirring frequently, until the mixture reaches 300°F (150°C) on a candy thermometer or until a small amount of syrup dropped into cold water forms hard, brittle threads (the hard crack stage).
  4. Add Butter and Baking Soda:
    • Remove the saucepan from the heat and immediately stir in the butter, baking soda, and vanilla extract. The mixture will foam up slightly.
  5. Pour the Mixture:
    • Quickly pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it out into an even layer. Be careful, as the mixture is very hot.
  6. Cool and Break:
    • Allow the brittle to cool completely, about 30 minutes. Once hardened, break it into pieces using your hands or a mallet.
  7. Store:
    • Store the peanut brittle in an airtight container at room temperature to keep it fresh and crunchy.


Classic peanut brittle is a delightful treat that brings together the sweetness of caramelized sugar with the crunch of peanuts. This homemade candy is easy to make and perfect for sharing with family and friends. Whether you’re enjoying it during the holidays or giving it as a gift, peanut brittle is sure to bring smiles and satisfaction. The combination of simple ingredients and straightforward preparation makes this recipe a go-to for anyone looking to create a delicious, nostalgic treat. Enjoy the timeless taste of peanut brittle and savor the crunch in every bite.


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