Description
This easy homemade peanut brittle is made with honey instead of corn syrup, and we add in mini pretzels for extra salty crunch. It comes together with just 7 ingredients on the stovetop and takes less than 30 minutes from start to finish. Package it up in a tin and give it as a holiday gift!
Ingredients
- 2 cups granulated sugar
- 1/2 cup honey
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 cups lightly salted, roasted peanuts
- 2 cups mini pretzels
- Flaky salt for topping
Instructions
- Grease a baking sheet with butter or cooking spray and set aside. Lightly grease an offset spatula and set aside. You can line the pan with parchment paper, but if you do, make sure to grease the top of the parchment paper so the brittle doesn't stick.
- Combine sugar, honey and water in a large pot fitted with a candy thermometer over medium heat, stirring to dissolve the sugar. Heat the mixture gradually until the temperature reaches 275˚F/135˚C. Don't rush this process – if it heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best!
- Stir in peanuts and pretzels until well coated, then continue heating over medium until the mixture reaches 300˚F/150˚C.
- Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine. Be careful – the mixture will bubble up and change consistency.
- Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the greased offset spatula (or a silicone spatula). Sprinkle with flaky salt (optional).
- Once it's fully cooled, break the brittle into bite-sized pieces and enjoy! If you're having trouble getting the brittle out of the pan, gently bend the pan to pop it out.
Notes
Storage: Keep the brittle stored in an airtight container for 1-2 months.
Don't rush the cooking process. If the brittle mixture heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best! A pot with a smaller diameter (versus a very wide pot) also keeps the brittle from cooking too quickly.
Work very quickly once you add in the butter, baking soda and vanilla. At this point, the mixture will bubble up and change consistency, and then it will start to set very quickly. Make sure to prepare your pan ahead of time so you can pour and spread the brittle immediately once it comes off the stove.
If you're having trouble getting the brittle out of the sheet pan, place the pan atop a sturdy bowl and press the pan down on the sides to help the edges of the brittle pop up a bit. Then slide a spatula, knife, or other thin implement under an edge and pop it out. If it breaks, oh well - it is called brittle after all!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 72
- Sugar: 9.3 g
- Sodium: 72.7 mg
- Fat: 2.8 g
- Carbohydrates: 11.2 g
- Fiber: 0.5 g
- Protein: 1.3 g