From the Cook
From the Cook
1/3
Instructions
1
Prepare a large (10"x15") rimmed cookie sheet by covering it in butter.
2
Stir together the sugar, corn syrup, and water in a large heavy saucepan.
3
Cook the mixture at medium heat until it reaches hard crack stage (300℉) according to a candy thermometer.
4
Reduce heat to low and add peanuts, cooking slowly for 10 minutes, stirring frequently.
5
Increase the heat to medium during the last 2 minutes of cooking to give the candy a golden color.
6
Right before removing from the heat, add the baking soda and combine well.
7
Pour the mixture carefully onto the prepared cookie sheet and spread evenly.
8
Let it cool completely (for at least one hour) and then break it into bite-sized pieces.
My Calorie Intake
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Tips & Tricks (5)
- Use a Candy Thermometer for Precision 🌡️Monitor the sugar mixture to exactly 300°F (hard-crack stage) before adding baking soda—this ensures perfect crunch and prevents overcooked, bitter brittle.
- Toast Peanuts First for Enhanced Flavor 🥜Lightly toast your peanuts at 325°F for 5-7 minutes before adding them to deepen their natural flavor and reduce any residual moisture that can soften the brittle.
- Butter Your Pan Strategically 🧈Generously butter your baking sheet and spread the hot mixture immediately after adding baking soda while it's still foaming—this prevents sticking and creates even thickness.
- Add Baking Soda at Peak Temperature ⏱️Remove the mixture from heat for just 10 seconds before stirring in baking soda to allow bubbles to fully incorporate, creating the signature light, airy texture.
- Break and Store Strategically 🎯Once cooled completely, break brittle into irregular pieces and store in an airtight container with parchment between layers—humidity is brittle's enemy, so avoid plastic bags.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Gluten Free
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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