Ingredients
Scale
- 1 ½ cups sugar
- ½ cup light corn syrup
- ½ cup water
- 2 cups raw peanuts
- 1 tsp baking soda
- 1 tbsp butter
- ½ tsp salt
Instructions
- Prepare Your Workstation: Grease a baking sheet or line it with a silicone mat. Keep all ingredients pre-measured and ready.
- Cook the Sugar Mixture: In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Heat on medium-high, stirring continuously, until the sugar dissolves and the mixture starts to boil.
- Monitor Temperature: Attach a candy thermometer and continue to heat the mixture without stirring until it reaches 300°F (hard crack stage).
- Add Peanuts: Once the mixture hits 300°F, remove it from the heat and quickly stir in peanuts, butter, and salt until fully incorporated.
- Incorporate Baking Soda: Stir in the baking soda; the mixture will foam slightly, creating an airy texture.
- Spread the Brittle: Pour the hot mixture onto the prepared baking sheet and spread it evenly with a silicone spatula. Work quickly before it hardens.
- Cool and Break: Allow the brittle to cool completely (about 30-45 minutes). Once hardened, break it into pieces and store in an airtight container.
Notes
- Temperature is Key: Make sure to reach the hard crack stage (300°F) for the perfect texture.
- Avoid Humidity: Make peanut brittle on a dry day to prevent it from becoming sticky.
- Customizations: Add a pinch of cinnamon or cayenne for a flavor twist, or substitute peanuts with almonds or cashews.