Easy Stovetop Peanut Brittle Without Thermometer
Classic homemade peanut brittle made without candy thermometer using visual and aromatic cues. Raw peanuts are cooked directly in sugar syrup until golden and fragrant, then finished with baking soda for signature airy crunch. Perfect for holidays, gift-giving, or satisfying sweet cravings. This foolproof method relies on browning peanuts as temperature indicator, making candy-making accessible to beginners.
Ingredients
Instructions
- 1
Prepare cookie sheet or foil by spraying with cooking spray
- 2
Measure baking soda and set aside
- 3
Combine corn syrup, sugar, and peanuts in medium pan
- 4
Cook on medium-high heat, stirring constantly
- 5
Continue stirring until peanuts turn light brown and smell cooked
- 6
Remove from heat and add salt and baking soda
- 7
Stir well as mixture puffs up
- 8
Pour onto prepared pan and spread out
Tips
Watch peanuts carefully as they brown - they go from perfect to burnt quickly once they start changing color.
Have baking soda measured and ready since timing is crucial once you remove pan from heat.
Work quickly when pouring as mixture hardens fast once off heat.
Good to Know
Store in airtight container at room temperature up to 2 weeks
Best made day of serving but keeps well for several days
Break into pieces and serve at room temperature
Common Mistakes
Stir constantly to prevent sugar from burning and ensure even cooking
Have all ingredients measured before starting as timing is critical
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I use salted peanuts instead of raw?
Yes, but reduce or omit the pinch of salt and watch cooking time as salted peanuts may brown faster than raw ones.
What if my brittle turns out chewy instead of crisp?
This usually means the sugar mixture didn't get hot enough. Cook longer until peanuts are well-browned and fragrant.
How long does peanut brittle keep?
Properly stored in airtight container, peanut brittle stays fresh and crispy for up to 2 weeks at room temperature.