Peanut Brittle is a holiday classic but it’s made even better when you add extra butter to the recipe. Making Peanut Brittle can be a daunting task but follow these keys to success and you’ll pull it off every single time!
Disclosure – I may get a small commission for purchases made through links in this post.
Peanut Brittle may seem like a difficult recipe to get right but it’s really easy if you have a good candy thermometer and this great recipe.
Key to Success #1 – More Butter = Better
I don’t call this Buttery Peanut Brittle for nothing.
This Peanut Brittle recipe calls for a full cup of butter.
That’s much more than most Peanut Brittle recipes that you’ll find out there, but the extra butter is so worth it.
In addition, you’ll also butter the baking sheet just to make sure you’ve got every square inch covered.
I’m kidding. That’s not the reason, but it definitely could be!
Key to Success #2 – The Magic Temperature
When cooking Peanut Brittle, you want it to get to the hard crack stage.
For the perfect Peanut Brittle texture, I suggest cooking to exactly 305 degrees F. Exactly. That’s the magic number.
As you’re getting close to the temperature, watch your thermometer very carefully because the temperature can change very quickly at the end.
And keep stirring, even around your candy thermometer.
Use a heat-proof pad to move the thermometer out of the way for a moment so that you can stir then move it right back into place.
As you get close to the magic temperature, the mixture will begin to darken.
This is okay. Just keep stirring vigorously so that your syrup will not burn.
Key to Success #3 – Stir … but not too well
This is perhaps the best tip I have for Peanut Brittle.
Once you take your Peanut Brittle mixture off the stove and add in the baking soda, mix it well but not too well.
Just give it a quick stir to make sure the baking soda is mixed in well.
Then just pour it out into our prepared pans.
When you do this, the Peanut Brittle mixture will continue to expand just a bit and it’ll form all these tiny little air pockets that will make your Peanut Brittle so tender and almost flaky.
Just pour the mixture onto the pans as evenly as possible.
Don’t go trying to stir or spread it all around.
This will kill all the bubbles that you’re trying to get and you might end up with tough brittle.
Don’t be intimidated by this Peanut Brittle recipe.
If you follow these easy keys to success, you’ll make a perfect batch every time.
I think I’m going to have to go make another batch now. Someone ate all mine!
Don’t forget to like and share!
Save this Buttery Peanut Brittle recipe to your favorite Christmas Candy board or your Peanut Lovers board.
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 1 cup butter, cut into chunks
- 2 cups raw Spanish peanuts
- 1 tsp baking soda
- Generously butter two large rimmed baking sheets. Set aside.
- Combine sugar, corn syrup, and water in 3-qt saucepan. Heat over medium heat, stirring occasionally, until mixture comes to a full boil.
- Add butter. Continue cooking 15-25 minutes until candy thermometer registers 280 degrees F. Continue stirring occasionally.
- Add peanuts. Stir continuously for 10-12 minutes until candy thermometer registers 305 degrees F. Remove from heat and stir in baking soda.
- Pour evenly into prepared pans. Do not spread.
- Cool completely then break into pieces.
Nutrition Information:Yield: 20 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g