Skip the store-bought tin. This is the peanut brittle that snaps like glass, shatters dreams (in a good way), and never turns into that dreaded tacky mess. You’ll impress your in-laws, outshine your cousins, and still have time to wrap gifts because this method is fast, repeatable, and bulletproof.
No mystery crystallization, no gooey humidity drama, just pure caramel crunch. Ready to win the holidays without a sugar-induced meltdown?
What Makes This Recipe So Good
- Zero-stick texture: The combo of baking soda and butter plus the right final temperature keeps the brittle crisp, not chewy.
- Reliable candy thermometer strategy: We cook the syrup to a precise 300°F (hard crack) to lock in that snap.
- Humidity-proof technique: A little corn syrup (or glucose) prevents crystallization and helps the brittle resist getting sticky on damp days.
- Even peanut distribution: Warmed nuts go in at the right moment, so they stay crunchy and don’t steam the syrup.
- Golden flavor, not burnt: Controlled heat gives deep caramel notes without bitterness. Your teeth will thank you.
Ingredients Breakdown
- Granulated sugar (2 cups): The backbone of the brittle for structure and sweetness.
- Light corn syrup (1 cup): Prevents crystallization and helps the candy stay crisp instead of sticky.
- Water (1/2 cup): Helps dissolve sugar evenly so it cooks uniformly.
- Unsalted butter (2 tablespoons): Adds richness and reduces stickiness on the teeth and fingers.
- Roasted salted peanuts (2 cups): Classic crunch and salt balance.
Salted nuts = flavor pop.
- Vanilla extract (1 teaspoon): Warms up the caramel flavor.
- Baking soda (1 teaspoon): Aerates the candy for that delicate, shattery texture.
- Fine sea salt (1/2 teaspoon, optional): Boosts flavor; skip if nuts are very salty.
- Neutral oil or nonstick spray: For preparing the sheet pan and spatula.
Instructions
- Prep your station: Line a large sheet pan with parchment or a silicone mat. Lightly oil the surface and a heatproof spatula. Measure all ingredients in separate bowls—once the syrup hits temp, things move fast.
- Warm the peanuts: Place peanuts on a second sheet pan in a 250°F oven for 5–7 minutes.
Warm nuts prevent temperature shock and moisture, which can cause stickiness.
- Start the syrup: In a heavy 3-quart saucepan, add sugar, corn syrup, and water. Stir gently just until the sugar looks evenly hydrated—no dry pockets. From here, do not stir.
- Cook to 250°F: Set over medium heat and attach a reliable candy thermometer.
Let the mixture come to a brisk boil. At 250°F, add the butter. Swirl the pan to melt; avoid stirring.
- Add peanuts at 295°F: Continue cooking until 295°F.
Remove the peanuts from the oven and quickly stir them into the syrup with a heatproof spatula. Return the pan to heat.
- Hit hard crack at 300°F: Cook a few more moments until 300°F. The mixture will look deep golden and smell nutty, not burnt.
Immediately remove from heat.
- Finish with soda and vanilla: Off the heat, add vanilla and baking soda. Stir briskly for 5–8 seconds. It will foam and lighten—this is the signature shatter.
- Spread fast: Pour onto the prepared sheet pan.
Tilt the pan to spread or use the oiled spatula to gently push the candy out. Aim for an even, thin layer without overworking.
- Cool completely: Let the brittle set at room temperature for 30–45 minutes until fully hard. Break into pieces by hand.
If you must cut, use an oiled chef’s knife and press straight down.
- Optional finishing salt: Sprinkle a pinch of flaky salt while it’s still slightly warm for a gourmet vibe. Not required, but your taste buds will send a thank-you note.
How to Store
- Airtight is non-negotiable: Store in a fully sealed container or tin, layers separated with parchment.
- Cool and dry: Keep at room temperature in a low-humidity spot. Avoid the fridge; it introduces moisture and invites stickiness.
- Add a desiccant: For humid climates, tuck in a fresh food-safe silica gel packet.
Overkill? Maybe. Effective?
Absolutely.
- Shelf life: Stays crisp for 3–4 weeks when properly stored. If it softens, a quick 5-minute refresh in a 250°F oven can help, but watch closely.
What’s Great About This
- Predictable results: Temperature milestones make the process repeatable even for first-timers.
- Crackly texture, zero jawbreaker vibes: The soda foam keeps it light—not the dental appointment kind of brittle.
- Holiday-proof flavor: Salted peanuts, caramel notes, and vanilla win every cookie exchange, IMO.
- Scales well: Double the batch in a wider pan, or halve it for a small gift tin with no drama.
Avoid These Mistakes
- Stirring while boiling: Agitation encourages sugar crystals, leading to grainy or sticky candy. Resist the urge.
- Skipping the thermometer: Guessing “golden” is how you get chewy or burnt.
A thermometer is your best friend here.
- Cold or damp peanuts: They drop the temperature and add moisture—hello stickiness. Warm them slightly.
- Overmixing after baking soda: Stir just enough to foam and combine. Too much deflates the bubbles and toughens texture.
- Spreading too thick: Thick brittle bends and gets tacky faster.
Aim for a thin, even sheet.
- Humidity exposure: Leaving it uncovered on the counter is an invitation for sticky surfaces. Seal it up once cool.
Alternatives
- Nuts: Swap peanuts for cashews, almonds, pistachios, or pecans. Use roasted nuts and adjust salt to taste.
- Sugars: You can use part light brown sugar (up to 25%) for a deeper molasses note, but keep a majority granulated for best snap.
- Syrup: Glucose syrup or golden syrup can replace corn syrup 1:1.
Avoid honey here—it can absorb moisture and soften the brittle.
- Flavor twists: Add 1/2 teaspoon cinnamon or 1/4 teaspoon cayenne with the vanilla for a holiday kick. Orange zest? Amazing.
Just keep liquids minimal.
- Dairy-free: Omit butter and increase peanuts by 1/4 cup; texture remains snappy, slightly less rich.
FAQ
Why does baking soda go into peanut brittle?
It reacts with the hot syrup, releasing carbon dioxide that creates tiny bubbles. Those bubbles make the brittle lighter, easier to bite, and less likely to feel sticky or dense.
What if I don’t have a candy thermometer?
You can do a hard-crack test by dropping a bit of syrup into ice water; it should form brittle strands that snap. Still, a thermometer is the easiest way to nail consistent results, FYI.
My brittle turned sticky overnight.
Can I fix it?
Spread pieces on a parchment-lined sheet and warm at 250°F for 5–8 minutes, then cool completely and store airtight with a desiccant packet. It won’t be perfect, but it’ll regain most of its snap.
Can I make this without corn syrup?
Yes—use glucose syrup or golden syrup 1:1. These invert sugars also curb crystallization.
Avoid maple or honey for this recipe; they can draw in moisture and cause stickiness.
Is stirring ever allowed?
Stir only to combine ingredients at the specified steps (adding butter at 250°F, peanuts at 295°F, soda and vanilla off heat). Otherwise, swirling the pan is safer than stirring to prevent crystals.
Can I double the recipe?
Absolutely. Use a wider, heavy pot and cook slightly longer to reach temperatures.
Prepare two lined sheet pans so you can spread quickly before it sets.
How thin should I spread it?
About 1/8 to 1/4 inch is ideal. Thin equals crisp. If it’s thicker in places, that’s fine—think rustic candy bark, not laser-cut glass.
The Bottom Line
Crisp, glassy, never-sticky peanut brittle isn’t luck—it’s method.
Hit the right temps, warm the nuts, use a touch of invert sugar, and finish with baking soda for that signature snap. Stash it airtight and you’ll have holiday candy that actually survives the party. Go ahead and make a double batch—you’ll “sample” half anyway.
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