Peanut Brittle (without corn syrup)

4.98 from 77 votes

Peanut Brittle (without corn syrup)

This recipe for peanut brittle couldn’t be simpler - no corn syrup, just five ingredients and ready to enjoy in under 30 minutes, including setting time. Plus, we’ve nailed the perfect peanut-to-caramel ratio, so it’s not that teeth-destroying, rock-hard candy when there’s too much caramel.

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Cook Time:15

Resting time:15

Total Time:30

Course: Dessert, Snack

Cuisine: American

Keyword: peanut brittle without corn syrup, easy peanut brittle, simple peanut brittle, 5-ingredients peanut brittle recipe

Servings: pieces

Calories: 201kcal

Equipment

1 baking tin or baking dish of maximum 28cm x 18cm (11" x 7")
1 medium saucepan

Ingredients

300 grams (10.5oz) granulated sugar
120 millilitre (½ US cup)water
15 grams (1 tbsp) butter
1 teaspoon vanilla extract
300 grams (10.5oz) roasted salted peanuts

Instructions

Cover a baking dish/baking tin completely with foil.
Apply a thin layer of oil to the foil using cooking spray or by rubbing a small amount of oil over the surface and sides with a piece of kitchen paper.
Place the sugar and water in a large saucepan and stir over medium-low heat until the sugar dissolves completely. Don’t allow the mixture to boil too rapidly, keep it at a gentle simmer.
Tip: To check if the sugar has melted, dip the back of a spoon into the liquid. If you no longer see sugar grains, the sugar has fully dissolved.
300 grams (10.5oz) granulated sugar, 120 millilitre (½ US cup)water
Once the sugar has dissolved, add the butter and the vanilla extract.
15 grams (1 tbsp) butter, 1 teaspoon vanilla extract
Stir the mixture continuously over medium-low heat until it thickens and turns light caramel in colour, usually about 10-15 minutes, depending on your saucepan size.
You can also test the consistency: Run a spatula or wooden spoon through the mixture. If it leaves a clear, thick line that takes a brief moment to disappear, it’s ready.
For precision, you can use a candy thermometer to check the temperature, which should be between 150-160°C (300-310°F) for the hard-crack stage.
Once the caramel is ready, remove the pan from the heat and QUICKLY stir in the peanuts. Immediately transfer the mixture to the prepared foil-lined dish.
300 grams (10.5oz) roasted salted peanuts
Use the back of a metal spoon to smooth it out and press it down into the corners.
Important: Work quickly - stir, pour and smooth the mixture right away. The brittle will harden fast, so don't delay.
Leave the peanut brittle to cool for at least 15 minutes. Remove the slab of brittle from the dish and onto a chopping board. Slice or break into pieces.

Notes

Full disclosure: Depending on the exact consistency of the brittle, you may find it hard to cut neat slices, it might break. If this happens, abandon perfect slices and just go for the rustic look!

What size baking dish do you need?

Use a dish no larger than 28cm x 18cm (11" x 7").

This size will give a thickness of about 1cm. A smaller dish will produce thicker brittle which may become hard to bite into.

A larger dish may result in brittle that’s too thin.

Nutrition