Sandra This classic Peanut Brittle is a holiday favorite as well as being surprisingly fun to make! Boiling the sugar syrup to the hard crack stage makes the candy go glossy and crisp, which along with the foamy baking soda reaction adds an airy, shattering texture to this brittle that is so satisfying to break apart.
Joanna Gaines Peanut Brittle Recipe Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups salted roasted peanuts
- 2 tablespoons butter
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
How To Make Joanna Gaines Peanut Brittle Recipe
- Prep your station: Candy making moves fast! Measure out the peanuts, butter, baking soda, and vanilla into separate bowls before you even turn on the stove. Line a large rimmed baking sheet with parchment paper and set it aside.
- Dissolve the sugar: In a medium saucepan over medium heat, combine the sugar and water. Stir well to dissolve. Stir in the corn syrup. Bring the mixture to a gentle boil, stirring occasionally. Do not turn the heat up too high!
- Boil to 250°F: Attach a candy thermometer to the side of the pot (make sure the tip is submerged but not touching the bottom). Cook, stirring occasionally, until the temperature reaches 250°F (121°C).
- Add peanuts: Stir in the peanuts. Continue to cook, stirring constantly now to prevent the nuts from burning, until the thermometer reaches 300°F (149°C)—the “Hard Crack” stage.
- The fizz: Remove the pan from the heat immediately. Quickly stir in the butter, baking soda, and vanilla. The mixture will foam up violently and change texture—this is the magic that aerates the brittle!
- Pour and spread: Carefully pour the hot, foaming mixture onto the prepared parchment-lined pan. Working quickly (and carefully!), use a knife or spoon to spread the mixture into an even layer before it hardens.
- Cool and crack: Let the brittle cool completely at room temperature for at least 30 minutes. Once hard, break it apart into bite-sized pieces.
Recipe Tips!
- Mise en Place: “Everything in its place” is mandatory here. Once the sugar hits 300°F, you have seconds to add the soda and pour. If you are measuring baking soda while the pot boils, your sugar will burn.
- The Hard Crack: Use a thermometer! If you pull it off at 290°F, the brittle will be sticky and chewy (stuck in your teeth forever). You need 300°F for that satisfying glass-like snap.
- Baking Soda Science: The baking soda reacts with the acid in the sugar syrup to create carbon dioxide bubbles. These tiny air pockets are what make the brittle biteable rather than a solid, tooth-breaking block of hard candy.
- Humidity Warning: Avoid making candy on a rainy day! Sugar absorbs moisture from the air, which can make your brittle sticky and soft instead of crisp.
What To Serve With Joanna Gaines Peanut Brittle Recipe?
This Joanna Gaines Peanut Brittle Recipe is a sweet treat that is perfect for gifting! Pack it into cellophane bags with a ribbon for a homemade holiday present. For a dessert board, serve shards alongside dark chocolate squares and dried apricots. If you want to use it up, crush the brittle into fine dust and sprinkle it over Vanilla Ice Cream or a chocolate frosted cake for an incredible crunch!
How To Store Joanna Gaines Peanut Brittle Recipe
- Room Temp: Store the broken brittle in an airtight container at room temperature. It will keep fresh for 6-8 weeks!
- Avoid Moisture: Do not refrigerate! The humidity in the fridge will make the sugar weep and become sticky. Keep it in a cool, dry cupboard.
- Freeze: You can freeze brittle in an airtight bag for up to 3 months. Let it come to room temp inside the bag to avoid condensation making it sticky.
Joanna Gaines Peanut Brittle Recipe Nutrition Facts
- Calories: 88 kcal
- Fat: 3g
- Carbohydrates: 14g
- Protein: 2g
Nutrition information is estimated per piece (based on small servings).
FAQs
Yes, but they might not roast fully in the syrup time. Joanna recommends roasted peanuts for the best flavor and crunch right out of the gate.
It’s risky. Honey burns at a lower temperature than corn syrup. Stick to corn syrup for the stability needed to reach 300°F without scorching.
It looks like a disaster, but it’s easy! Fill the sticky pot with water, bring it to a boil on the stove, and the hard candy will dissolve right off.
Try More Recipes:
- Joanna Gaines Peanut Butter Brownies Recipe
- Joanna Gaines Peanut Butter Pie Recipe
- Joanna Gaines Peanut Butter Cookies Recipe
Joanna Gaines Peanut Brittle Recipe
Description
A classic, glass-like candy packed with roasted peanuts. The addition of baking soda creates a light, airy texture that shatters perfectly when bitten.
Ingredients
Instructions
- Boil sugar, syrup, and water to 250°F.
- Add peanuts; cook to 300°F (Hard Crack).
- Remove from heat; stir in butter, soda, vanilla.
- Pour immediately onto parchment.
- Spread thin.
- Cool fully, then break into shards.
Notes
- Have all ingredients measured before starting.
- Baking soda creates the essential airy texture.
- Use a thermometer for precision.
