Ingredients
Units
Scale
- 1 cup white granulated sugar
- 1/2 cup white corn syrup
- 1 cup roasted peanuts
- 1 tsp butter
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- Prepare a sheet pan with parchment paper, set aside.
- In a saucepan, stir the sugar and corn syrup together until mixed well.
- Cook the sugar and corn syrup over medium heat until the sugar is dissolved and the mixture is bubbling.
- Stir in the peanuts and cook until the mixture is light brown in color.
- Add the butter and vanilla extract.
- Cook until your candy thermometer reaches 295-309ºF. Or until the candy on your mixing spoon hardens. (This is the trick to making this recipe without a candy thermometer!)
- Add the baking soda and gently stir until foamy.
- On the sheet pan lined with parchment paper, spread out the candy peanut mixture in a thin layer.
- Let the peanut brittle harden and cool completely.
- Break the brittle into pieces.
- Store in a metal tin or airtight container.
Notes
- Do not use wax paper; the peanut brittle will stick.
- If you use raw peanuts, you will need to adjust the cooking time accordingly.
- Please be careful with the hot candy mixture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 177
- Sugar: 28.1 g
- Sodium: 115.1 mg
- Fat: 6.3 g
- Carbohydrates: 29.6 g
- Protein: 3.1 g
- Cholesterol: 0.8 mg