Description
This peanut brittle recipe tastes like the center of a Butterfinger. It features thin, flaky layers of peanut-buttery toffee, mixed with salty roasted peanuts.
Ingredients
Scale
- 2 teaspoons butter (softened, for greasing the pan)
- 1/2 cup water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 teaspoon kosher salt
- 2 cups creamy peanut butter (18 ounces)
- 1 and 1/2 teaspoons vanilla
- 2 cups dry roasted salted peanuts
- 1 tablespoon baking soda
Instructions
- Prepare the pan: Grease a half sheet baking pan with softened butter.
- Prep the peanut butter: Heat 2 cups of creamy peanut butter in the microwave for 1-2 minutes until liquid. Set aside.
- In a pot, add 1/2 cup water.
- Add 2 cups granulated sugar to the center of the pot.
- Add 1 cup light corn syrup.
- Add 1/2 teaspoon kosher salt.
- Set the pot on medium low heat and stir gently.
- Heat for about 5 minutes until the sugar is dissolved.
- Bring to a boil: Turn heat to medium until it reaches a full boil.
- Cook until it reaches 300 degrees F on a candy thermometer.
- Add the warmed peanut butter and stir.
- Add 1 and 1/2 teaspoons vanilla and stir.
- Add 2 cups dry roasted peanuts and stir.
- Add 1 tablespoon baking soda and stir quickly.
- Pour the mixture onto the buttered pan and spread it out.
- Let cool for 3 hours or overnight.
- Break into pieces.
- Store covered on the counter.
- For freezing, place in a ziplock bag with parchment paper between layers.
Notes
- Perfect for gifting at Christmas.
- Store at room temperature for best texture.
- Can be frozen for 3-4 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Candy
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 164
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: Peanut Brittle, Candy, Dessert