Peanut brittle is hard candy made with sugar, peanuts, butter, and vanilla. Corn syrup prevents sugar from crystallising during cooking, and baking soda softens candy to prevent tooth chipping.

– 2 cups granulated sugar (400 grams) – 1 cup light corn syrup (320 grams) – ½ cup water (120 ml) – 2 cups dry roasted and lightly salted peanuts (280 grams)


– ¼ cup unsalted butter softened and cubed into small pieces (60 grams) – 1 teaspoon baking soda – 2 teaspoons pure vanilla extract


Measure the ingredients: Work quickly when the brittle cooks. Measure ingredients ahead of time to simplify your life. Line a cookie sheet with parchment.

Tilted Green Blob


Tilted Green Blob


Add the sugar, corn syrup, and water to a large saucepan. Heat the sugar and corn syrup. Warm the mix up until it reaches 250ºF.

Put the peanuts in: Put the peanuts in the pot. Keep cooking the brittle until it reaches 300ºF, which is the hard-crack stage.

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Put the vanilla, baking soda, and butter in the bowl: Make sure the saucepan is off the heat before adding the rest of the ingredients.

Tilted Green Blob


Cool: The brittle must be allowed to cool and harden for a minimum of forty-five minutes before it can be broken up into pieces and enjoyed accordingly.

Tilted Green Blob


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