Classic Peanut Brittle Crunch

The first time I made peanut brittle was completely by accident—my neighbor had mentioned offhand that she made hers every Christmas, and something about the way she described that first crack when you bite into it stuck with me. I decided to try one afternoon with nothing but a vague memory of watching someone pour hot sugar onto a baking sheet, and somehow it worked. Now I can't imagine a season without it, and honestly, the smell of caramelizing sugar and roasting peanuts has become as much a part of my kitchen as the candy itself.

I remember bringing a batch to my friend's office, and watching three different people grab pieces off the plate without asking—that's when I knew I'd actually nailed it. There's something about homemade brittle that makes people slow down and actually taste it, instead of just mindlessly snacking. It's become my go-to gift now, wrapped in little bags with ribbon, and I swear people keep those empty bags as decoration.

Ingredients

• Granulated sugar (1 cup): The foundation of your brittle—it's what creates that glassy, hard-crack texture that defines the whole experience.
• Light corn syrup (1/2 cup): This prevents crystallization and keeps your brittle smooth instead of grainy, which makes all the difference in texture.
• Water (1/4 cup): Just enough to dissolve the sugar and get everything melting evenly before the real cooking begins.
• Salt (1/4 tsp): A small pinch that somehow makes everything taste more like itself—the sweetness feels deeper because of it.
• Unsalted butter (2 tbsp): The richness that transforms hard candy into something luxurious; add it right before the end so it doesn't brown.
• Vanilla extract (1 tsp): A subtle background note that elevates the whole thing without making it taste like vanilla.
• Roasted unsalted peanuts (1 1/2 cups): Use the ones already roasted so they stay crunchy; blanched peanuts feel too soft against the brittle.
• Baking soda (1 tsp): This creates that magical moment when the mixture froths up and lightens—it also makes the brittle shatter more perfectly when you bite it.

Instructions

Set up your station:

Line your baking sheet with parchment paper and give it a light grease with butter or oil—you want the brittle to slide off easily once it cools. Have all your ingredients measured and within arm's reach because once this mixture starts moving, you won't have time to scramble.

Combine and dissolve:

Pour sugar, corn syrup, water, and salt into a heavy saucepan over medium heat, stirring gently until the sugar dissolves completely and the mixture looks clear. You'll feel the temperature rising under your hand when you hold it near the pan, even before you see the thermometer reading.

Boil without stirring:

Once it comes to a boil, clip your candy thermometer to the side and just let it go—no stirring from this point on, which feels counterintuitive but is exactly what creates that gorgeous amber color. You'll watch it transform from pale yellow to deeper gold to almost bronze, and this part takes about 10 to 15 minutes depending on your stove.

Hit hard crack stage:

Keep watching that thermometer until it reaches 300°F, which is the hard-crack stage—this is the magic number where sugar becomes brittle instead of chewy. The mixture will smell almost burnt but in a good way, complex and deep.

Work quickly:

Pull the pan off the heat immediately and stir in the butter and vanilla, watching it melt into the hot sugar. The mixture will smell incredible right now, and you'll be tempted to taste it—resist, because it's still hot enough to burn your mouth.

Add the lift:

Quickly stir in the peanuts and then the baking soda, and here's where the magic happens—the mixture will suddenly foam up and lighten in color, getting all bubbly and almost mousse-like. This takes maybe 30 seconds of vigorous stirring, and it's one of my favorite moments in any cooking process because it's so visibly alive.

Spread and set:

Pour everything onto your prepared baking sheet and use a greased spatula to push it into a thin, even layer about 1/4 inch thick—work fast but carefully because it cools quickly. If it starts to harden before you're done spreading, just let it sit for 10 seconds and try again.

Let it rest:

Step away and let it cool completely, which usually takes about 30 minutes—the sound it makes as it cools, sort of clicking and settling, tells you it's hardening properly. Once it's completely cool and solid, break it into pieces by hand or with a light tap of a hammer wrapped in a kitchen towel.

Save

My mom called me one winter to ask why hers kept turning out grainy, and I realized I'd never told her about the corn syrup trick—the moment I explained it, I heard her almost laugh with relief. That's when I understood that peanut brittle isn't really about the candy at all; it's about sharing the small discoveries that make cooking feel less mysterious and more like magic you can actually control.

Why Humidity Matters

I learned this the hard way on a summer afternoon when I made a batch thinking it would be a great day for candy—by evening, it had turned into a sticky mess that was more like taffy than brittle. Now I wait for fall or winter when the air is dry, or I make sure to store it in the most airtight container I can find, with maybe even a packet of dried rice nearby to absorb any stray moisture.

Flavor Variations Worth Trying

Once you nail the basic technique, you start seeing endless possibilities—I've made versions with cashews when peanuts felt boring, and I've added a pinch of cayenne pepper to one batch that my spice-loving friend still talks about. The baking soda base stays the same, but you can play with different nuts, a tiny bit of sea salt sprinkled on top before it sets, or even a small splash of bourbon instead of vanilla if you're feeling adventurous.

Storing and Gifting Like a Pro

Once your brittle has cooled completely, break it into bite-sized pieces and layer it in a container between parchment paper to keep pieces from sticking together. For gifting, bag it in clear cellophane with a ribbon, or wrap it in kraft paper with a handwritten label—people always keep those bags because they feel special and intentional.

• Store in an airtight container at room temperature for up to two weeks, away from sunlight and heat.
• If pieces stick together during storage, you went a little too high on temperature—it still tastes good, just handle gently.
• This makes an incredible gift because it feels homemade in the best way, and most people can't stop eating it.

Save

Making peanut brittle is one of those small kitchen skills that feels fancy but isn't, and once you've made it once, you'll find yourself making it all the time. There's something deeply satisfying about transforming sugar, butter, and peanuts into something that cracks and shatters in exactly the right way.

Questions & Answers

→ What temperature should the sugar reach?

Cook the sugar mixture to 300°F (150°C), known as the hard crack stage, to ensure the brittle sets properly.

→ Can different nuts be used?

Yes, cashews, almonds, or pecans can replace peanuts for varied flavors and textures.

→ How do I prevent the brittle from sticking to the pan?

Line your baking sheet with parchment paper or a silicone mat and lightly grease the surface before pouring the mixture.

→ What does baking soda do in the mixture?

It causes the mixture to foam and lighten, creating a more delicate and airy texture in the final candy.

→ How should the brittle be stored?

Keep in an airtight container away from humidity to maintain crispness for up to two weeks.