Sea Salt Peanut Brittle Clusters

Peanut brittle has long sweetened American candy tins and holiday tables with its shattering crunch. These clusters take the classic hard-crack caramel and roasted peanuts further with a finish of flaky sea salt and dark chocolate.

Serves 6 · 15 min prep · 20 min cook

Estimate for one serving

• 310 cal
• 6g protein
• 42g carbs
• 15g fat
• 3g fiber

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Ingredients

• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 tbsp unsalted butter
• 1 1/2 cups roasted unsalted peanuts
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp flaky sea salt
• 1/2 cup dark chocolate chips

Instructions

1. 1Line a large baking sheet with parchment paper and lightly grease it so the finished clusters release cleanly. Have all remaining ingredients measured and ready beside the stove because the candy moves fast once it reaches temperature.
2. 2Combine the sugar, corn syrup, and water in a heavy 2-quart saucepan over medium heat. Stir gently just until the sugar dissolves, then stop stirring and clip on a candy thermometer.
3. 3Cook the syrup undisturbed until it reaches 300°F (hard-crack stage), watching for a clear amber color and listening for the quiet bubble sound that signals it is ready. This usually takes 8–12 minutes.
4. 4Immediately remove the pan from heat and quickly stir in the butter until melted and smooth. Add the peanuts and fold them in so every nut is coated.
5. 5Sprinkle the baking soda and vanilla over the hot mixture and stir vigorously; the candy will foam and lighten in color. Work quickly so it does not seize.
6. 6Drop heaping spoonfuls of the brittle onto the prepared sheet, forming loose clusters about 2 inches across. Sprinkle each cluster at once with flaky sea salt while still hot and sticky.
7. 7Let the clusters cool completely at room temperature until hard and snappy, about 30–40 minutes. Meanwhile melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring between each until smooth.
8. 8Drizzle the melted chocolate over the cooled clusters in thin zigzags. Allow the chocolate to set fully, about 15 minutes, before breaking any large pieces apart or transferring to an airtight tin.
9. 9Store the finished clusters at cool room temperature. Serve as a shareable candy snack or pack into small bags for gifting.