Peanut Brittle Clusters

Peanut brittle has long been a beloved American candy-shop classic, cooked to the hard-crack stage then aerated with baking soda. These clusters fold roasted salted peanuts into that golden caramel for crunchy, buttery bites made for snacking.

Serves 6 · 10 min prep · 18 min cook

Estimate for one serving

• 280 cal
• 6g protein
• 36g carbs
• 14g fat
• 3g fiber

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Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 1/2 cups roasted salted peanuts
• 2 tablespoons unsalted butter
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt

Instructions

1. 1Line two baking sheets with parchment or silicone mats and have all remaining ingredients measured and ready beside the stove.
2. 2In a heavy 3-quart saucepan stir together the granulated sugar, light corn syrup, and water. Cook over medium heat until the sugar dissolves, then stop stirring.
3. 3Attach a candy thermometer and boil until the mixture reaches 280°F, about 8 to 10 minutes; it will be pale golden.
4. 4Add the roasted salted peanuts and unsalted butter. Continue cooking, stirring constantly now, until the thermometer reads 300°F and the peanuts smell toasty, another 3 to 5 minutes.
5. 5Remove from heat. Immediately stir in the baking soda, vanilla extract, and fine sea salt; the mixture will foam and turn lighter and opaque.
6. 6Working fast, drop heaping tablespoonfuls of the foamy brittle onto the prepared sheets to form free-form clusters rather than a single sheet.
7. 7Let the clusters cool completely until hard and snappy, about 45 minutes at room temperature.
8. 8Break apart any that fused together, then store in an airtight container with parchment layers so humidity does not soften the candy.