Spare Spoons Kitchen
Peanut Brittle
Classic hard candy with peanuts — light and airy from baking soda, deeply caramel-flavored, with a satisfying snap. Made on the stovetop in about 45 minutes. Needs a candy thermometer and your full attention once the sugar gets going, but the steps are simple and the result is better than anything you'll find in a tin.
Ingredients
Easier, if you like
- Planters Dry Roasted Peanuts (grocery nut aisle) are perfect here — already salted and roasted, no prep needed. The standard 16 oz can is just about right.
- A Polder Candy Thermometer or CDN ProAccurate Candy Thermometer (Target, Amazon, ~$12–15) clips to the pot and lets you walk away briefly. A digital instant-read also works but you have to check it manually.
Method
Cook's notes
Mise en place is not optional here. Everything measured and within arm's reach before you turn on the heat. Once the candy starts moving fast, there is no pausing to find the vanilla.
A thermometer is non-negotiable. Visual cues are unreliable for hard crack stage. The color can look right at 285°F and be completely wrong. Use a thermometer.
Don't spread it. Pour and let it flow. Spreading with a spoon compresses the baking soda bubbles and turns light, airy brittle into dense hard candy. Let it find its own shape.
Humidity is the enemy. Make this on a dry day. Brittle absorbs moisture and turns sticky in humid weather. If your kitchen is humid, work fast and get it into an airtight container immediately.
Keeps 2–3 weeks in an airtight container at room temperature with parchment between layers. Don't refrigerate — condensation makes it sticky.
Vegetarian as written; nut swaps easy
Cashews: same quantity, skip extra salt. Slightly more buttery flavor. This is the luxury version.
Pecans or almonds: same quantity. Raw (not pre-roasted) hold up slightly better through the long cook time — they roast in the candy.
Mixed nuts: use a 340 g mix of whatever you like. Chop larger nuts (cashews, almonds) roughly so they incorporate evenly.