Extra-Nutty Peanut Brittle with Cocktail Peanuts
A classic homemade candy featuring an abundance of cocktail peanuts suspended in golden, crispy caramel. This brittle achieves the perfect balance of sweet and salty with a satisfying crunch. The recipe uses the traditional hard-crack method, cooking the sugar mixture to 300°F for that signature snap. What sets this version apart is the generous 3 cups of peanuts, ensuring every bite is loaded with nuts. Perfect for holiday gifting, party desserts, or whenever you crave that nostalgic candy shop flavor. The addition of baking soda creates tiny air bubbles that make the brittle lighter and easier to bite through.
Ingredients
- butter, for greasing
- ½ cup light corn syrup
- 1 cup sugar
- ½ cup cold water
- 1 container (1 lb) cocktail peanuts (3 cups)raw peanuts1:1
toast first for 10 minutes at 350°F
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 tablespoon butter, do not use margarine
Instructions
- 1
Generously grease large cookie sheet and wooden spoon with butter
- 2
Heat corn syrup, sugar and water to boiling in nonstick saucepan, stirring frequently
- 3
Boil until mixture reaches 230°F to 234°F and forms a long thread when spoon is lifted
- 4
Stir in peanuts and cook until peanuts turn golden brown and mixture reaches 300°F
- 5
Meanwhile, stir vanilla and baking soda in small bowl until soda is dissolved
- 6
Remove saucepan from heat and stir in vanilla mixture and butter
- 7
Quickly spread on cookie sheet, smoothing with back of buttered spoon to make single layer
- 8
Cool about 20 minutes then break into 1-inch pieces
Tips
Use a candy thermometer for accuracy - temperature is critical for proper texture and the brittle will be chewy if undercooked.
Work quickly when adding the vanilla mixture and spreading, as the candy hardens fast once removed from heat.
Store pieces between parchment paper layers to prevent sticking together in humid conditions.
Good to Know
Store in airtight container up to 3 weeks at room temperature
Can be made up to 3 weeks in advance when stored properly
Break into pieces and serve at room temperature
Common Mistakes
Don't skip the candy thermometer or guess temperatures - this will result in chewy instead of crispy brittle
Work quickly when spreading the mixture or it will harden before you can flatten it properly
Substitutions
Dairy-Free Swaps
General Alternatives
toast first for 10 minutes at 350°F
FAQ
Can I make this without a candy thermometer?
A thermometer is strongly recommended for best results, but you can test by dropping a small amount in cold water - it should form hard, brittle threads that crack when bent.
What if my brittle turns out chewy?
The mixture likely didn't reach 300°F. You can re-melt the brittle and cook it longer to the proper hard crack stage temperature.
How long will this keep fresh?
Stored in an airtight container at room temperature, peanut brittle stays fresh and crispy for up to 3 weeks.