📝 About This Recipe
This classic American confection is a masterclass in texture, balancing a glass-like crunch with a rich, buttery melt-in-your-mouth finish. Deeply caramelized sugar meets roasted, salty peanuts and a touch of sea salt for a sophisticated sweet-and-savory profile. It is the ultimate nostalgic treat, perfected with a hint of vanilla and a light, airy structure thanks to a precise touch of baking soda.
🥗 Ingredients
The Candy Base
- 2 cups Granulated Sugar (white)
- 1 cup Light Corn Syrup
- 1/2 cup Water (room temperature)
- 4 tablespoons Unsalted Butter (cubed, at room temperature)
The Flavor & Crunch
- 2 cups Roasted Salted Peanuts (skinless)
- 1 teaspoon Pure Vanilla Extract (high quality)
- 1 1/2 teaspoons Baking Soda (sifted to remove lumps)
- 1/2 teaspoon Flaky Sea Salt (for topping)
- 1/4 teaspoon Fine Sea Salt (added to the mixture)
👨🍳 Instructions
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1
Prepare your workspace by lining a large rimmed baking sheet (12x17 inch) with a silicone baking mat or high-quality parchment paper. Lightly grease the parchment with butter if not using a silicone mat.
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2
In a heavy-bottomed 3-quart saucepan, combine the granulated sugar, light corn syrup, and water. Stir over medium heat until the sugar is fully dissolved.
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3
Attach a candy thermometer to the side of the pan, ensuring the bulb is submerged in the liquid but not touching the bottom of the pot.
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4
Bring the mixture to a boil. Allow it to cook without stirring until the thermometer reaches 250°F (121°C), which is the 'hard ball' stage.
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5
Stir in the cubed butter and the roasted peanuts. The temperature will drop slightly; continue to cook, stirring frequently now to prevent the peanuts from scorching.
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6
Continue cooking until the mixture reaches 300°F (149°C), known as the 'hard crack' stage. The syrup will turn a beautiful golden amber color and smell toasted.
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7
Immediately remove the pan from the heat. This part moves quickly, so have your remaining ingredients measured and ready.
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8
Quickly stir in the vanilla extract and the fine sea salt. Be careful, as the mixture may bubble and steam.
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9
Add the baking soda and stir vigorously for about 5-10 seconds. The brittle will foam up and become light, aerated, and opaque—this is the secret to a tender crunch.
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10
Immediately pour the foaming mixture onto your prepared baking sheet. Do not scrape the bottom of the pan too hard, as those bits may be overcooked.
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11
Using a heat-resistant spatula, lightly spread the brittle toward the edges of the pan. Aim for a thickness of about 1/4 inch. Work fast before it sets!
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12
While still warm and tacky, sprinkle the flaky sea salt over the top for a professional finish.
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13
Let the brittle cool completely at room temperature for at least 45-60 minutes until it is hard and cool to the touch.
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14
Once set, lift the brittle and crack it into irregular, bite-sized shards using your hands or the back of a heavy spoon.
💡 Chef's Tips
Always use a candy thermometer; guessing the temperature often leads to sticky or burnt candy. Ensure your baking soda is fresh, as it provides the carbon dioxide bubbles that make the brittle easy to bite. Humidity is the enemy of candy making—try to make this on a dry day to prevent the brittle from becoming sticky. Have all ingredients measured (mise en place) before you start, as the final stages happen in seconds. Store in an airtight container at room temperature immediately after breaking to maintain the perfect snap.
🍽️ Serving Suggestions
Serve alongside a glass of dark, peaty Scotch or a cold glass of whole milk. Crush small pieces over premium vanilla bean ice cream for an instant sundae upgrade. Package in cellophane bags with a gold ribbon for a sophisticated homemade holiday gift. Add to a dessert charcuterie board with dark chocolate squares and dried apricots. Pair with a hot cup of black coffee to balance the intense sweetness of the caramel.