Extra Buttery Peanut Brittle
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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!
Table of contents
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!
📌 Get the Printable Recipe for Buttery Peanut Brittle
Save this Buttery Peanut Brittle recipe to your favorite Christmas Candy board or your Peanut Lovers board.
Buttery Peanut Brittle Recipe
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 1 cup butter, cut into chunks
- 2 cups raw Spanish peanuts
- 1 tsp baking soda
Directions
- 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.
Notes
- Test your candy thermometer before you start making this recipe. Bring a pot of water to a boil. After it's been boiling for 1 minute, insert your candy thermometer into the water and wait until it reaches temperature. It should read 212 degrees F.
- Once your peanut brittle mixture reaches 305 degrees F, it's important to work quickly to stir in the baking soda.
- Don't over-stir the mixture or all the bubbles will burst and you won't get that light and airy texture.
- Grease the pan with butter for extra flavor. It'll keep the candy from sticking to the pan, too.
- Make sure you pour the hot candy into a rimmed baking sheet so that it won't spill off the edges.
- Try to pour the hot candy in a wide circle in the pan to distribute it evenly. You don't want to pour the candy all in one place or it might be too thick and hard to bite into.
Nutrition Facts
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👩🍳 Did you make any changes or substitutions?
I’d love to hear how it turned out in your kitchen.
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I make this exact recipe every year for Christmas. (Lots of it!!!) Have made it for over 40 years. Everyone loves it.
I’ve never made peanut brittle before . Im so happy with how well it turned out! This is an amazing recipe and the extra tips? Make it even easier!
I just decided I wanted to see if I could make this. Best recipe ever!! So easy to understand and loved the extra tips. I do better if I understand why’s and what’s. Absolutely ecstatic with the recipe and myself thank you so much 🤣🤣
I’m so glad you enjoyed making this peanut brittle recipe! Once you understand the process, it’s so easy and fun.
I would like to rate more than 5 stars because it was so amazing! We’re BUTTER LOVERS In this house and everyone enjoyed it! I gifted my neighbors and friends some as well!! Everyone loved it! It didn’t get stuck in our teeth as bad as other times I’ve had it before.
I also ran out of white sugar so I was wondering if you have ever tried cane sugar before?
The ladies comment with 3 stars also didn’t make sense to me so I wanted to give you a higher rating! The only thing I don’t like about this is that i couldn’t stop eating it! Haha!
This extra buttery peanut brittle was a huge hit!! It was my first time making it ever and everyone was happy with the results! I am going to try it again with vanilla and hopefully it will be tasty as well! To the lady below who said that hers didn’t turn out as well: try buying a fresh batch of baking soda… I have read that it must be opened and extra fresh from the store for best results! I did stir it out of habit to incorporate the soda in but not much!
Tasted OK. I followed the recipe to a tee. I did not stir the mixture anymore than needed to incorporate the baking soda as directed. The candy did not have ANY rising air bubbles like the 1992 recipe that I make every year. I am known for my great peanut brittle and I will be sticking to my Dixie Peanut Brittle Recipe. Not worth adding 2 sticks of butter to not have the same texture than I have in my 1992 recipe.
I remember making peanut brittle in my early 20’s without a thermometer. I don’t remember how it came out but I’m assuming not very good cause I never tried it again. Then I found this recipe and thought to myself, now that I’m older I’d like to try it again. I bought a candy thermometer and let me say this recipe is absolutely amazing. I just made my 4th batch ( gave 2 away to my doctors, nurses and receptionists ). I can guarantee I’ll be making more for my kid’s familys. Again absolutely amazing. Thank you so much for sharing this
Oh my gosh this is the best peanut brittle recipe I have tried in years. I have made it three times already in the last month would not change a thing about this recipe. It is perfect.
I’m so glad you love the peanut brittle! We’re getting ready to make a batch right now! So good.
I’ve made this and this is wonderful one of the best recipes I have made in years definitely going to be one of my go to
I’m so glad you like this Peanut Brittle! It’s a family favorite for sure.