Hard candy confection made with peanuts, sugar, some water, baking soda, and a bit of vanilla.
- Prep time: 2 Minutes
- Cook time: 25 Minutes
- Additional time: 1 Hour
- Total time: 1 Hour 27 Minutes
- Kitchens Non-Stick Parchment Paper
- 13×18 Half Sheet Pan
- Nonstick 1-Quart Saucepan with Lid
Key Ingredients Needed
- 3 cups sugar
- 2 cups water
- 3/4 cup light corn syrup
- 3/4 cup dark corn syrup
- 2 cups salted Spanish peanuts
- 2 Tablespoons butter
- 1 Tablespoon baking soda
- 1 teaspoon vanilla extract
Instructions/Step By Step Directions
Step 1: Line 3 large baking sheets with parchment paper.
Step 2: In a large heavy-duty pan, combine sugar, water, and corn syrups. Bring to a boil stirring occasionally to dissolve sugar. When mixture reaches a full boil, continue boiling without stirring over medium heat until the candy thermometer reaches 260 degrees or the “hardball stage.” Stir in the peanuts and the butter, stirring frequently until the mixture reaches the “hard crack stage” or 300 degrees.
Step 3: Remove from heat, stir in the baking soda and the vanilla, the mixture will become foamy. Pour onto lined baking sheets and spread out as thin as possible.
Step 4: Cool completely and break into pieces. Don’t worry about different-sized pieces, that is normal. You can use the handle of a knife or any other kitchen utensil if you don’t have a pestle handy to crack it.
Step 5: Store in an airtight container.
- Cook time is approximate only. Follow directions fully.
- This stuff is hot! Be super careful handling it. Make sure your baking sheets are on a stable surface and that they are lined with parchment paper. Pour to an even width across the sheet, and let it cool fully before you crack it.
- Using the dark and light corn syrup gets you to the desired result more quickly and consistently. Light corn syrup, like Karo syrup, possesses a light sort of sweetness. Whereas, dark corn syrup is made from refiners syrup which is like molasses. So the darker syrup adds a nice richness.
- When the candy mixture is not mixed to the right temperature, or you forget to add the baking soda, then you might end up with something more chewy than brittle. Or worse, you just burn everything and have to start all over.
- The candy thermometer is your friend. Trusting in it is one thing, but paying attention also helps. When the sugar starts to brown then you are super close.
- Yield: 4 cups
- Serving size: 1
Amount Per Serving
- Calories: 165kcal
- Total Fat: 1g
- Saturated Fat: 1g
- Trans Fat: 0g
- Unsaturated Fat: 0g
- Cholesterol: 3mg
- Sodium: 189mg
- Carbohydrates: 41g
- Fiber: 0g
- Sugar: 41g
- Protein: 0g
* All nutritional information provided is approximate/estimated and can vary depending on several factors such as the exact ingredients you use, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
* Nutritional values were obtained with automatic software using the amounts of products used. To get the most accurate representation of the nutritional values, you should calculate them with the actual ingredients used in your recipe. You are solely responsible for the nutritional information obtained to be accurate.