This classic homemade peanut brittle is loaded with peanuts and has the perfect balance of salty and sweet!
- 1/2 cup (170g) Karo® Light Corn Syrup
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (55g) unsalted butter
- 1/4 cup (60ml) water
- 1 1/2 cups (165g) dry roasted lightly salted peanuts
- 1/2 tsp baking soda
- Sea salt for sprinkling (optional)
- Combine the corn syrup, sugar, butter, and water in a saucepan over medium heat. Stir to melt and combine.
- While that’s melting, cover a small baking sheet with foil and lightly grease a rubber spatula. Set aside.
- Also add the peanuts to a bowl and sprinkle the baking soda on top. Set this close by so you can quickly add it to the sugar mixture when needed.
- Tend to the sugar mixture by stirring occasionally at the start, then stir more frequently as it begins to bubble. When it starts to darken, place a candy thermometer and keep stirring until it reaches 310F (about 20 minutes).
- Remove the mixture from the heat and quickly mix in the peanuts and baking soda. Quickly stir for 15 seconds, then pour it onto the baking pan lined with foil. Use the greased spatula to spread it as even as possible, then sprinkle with sea salt.
- Chill the brittle for 1 hour, or until set firm. But do not store the brittle in the refrigerator for any longer than 2 hours otherwise it will soften. The brittle will also set at room temperature, it will just take a bit longer.
- Once firm, remove the foil and break the brittle into tiny pieces. Enjoy!
If using unsalted peanuts, add about 1/4 tsp of salt to the recipe. Mix in with step 1 of this recipe.
- Prep Time: 30 minutes
Keywords: homemade peanut brittle, peanut brittle, peanut brittle recipe