Honey-Roasted Peanut Brittle Recipe

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Nut brittle is easy to make, the perfect snack, and satisfies the salty and sweet cravings at the same time.
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“The Vintage Baker” by Jessie Sheehan brings together Sheehan’s passion for revamping recipes from vintage recipe pamphlets by adding her own twist and her love of baking and researching.
3-1/2 cups SERVINGS


  • 2 cups [400 g] granulated sugar
  • 2/3 cup [210 g] light corn syrup
  • 2-1/2 cups [350 g] unsalted honey-roasted peanuts
  • 2 tsp flaky sea salt, plus more for sprinkling
  • 2 tsp baking soda
  • 2 Tbsp unsalted butter
  • 2 tsp pure vanilla extract


  • Lightly grease a baking sheet with nonstick cooking spray or softened butter. Line with parchment paper.
  • Combine the sugar, corn syrup, and 1 cup [240 ml] water in a medium saucepan and bring to a boil over high heat.
  • Cook the sugar without stirring, but lift the pan off the heat and swirl its contents periodically to ensure that the sugar cooks evenly.
  • Continue to cook until the mixture darkens to a deep amber color, about 15 minutes (12 minutes for a golden amber, if you prefer a lighter, more sweet-tasting brittle).
  • Remove the pan from the heat and immediately add the nuts. Stir, and add the salt, baking soda, butter, and vanilla. Stir again until incorporated.
  • Pour the mixture onto the prepared baking sheet and, using a small offset spatula or a butter knife greased with nonstick cooking spray or softened butter, smooth out the mixture until it is 1/4 to 1/2 in [6 to 12 mm] thick. Sprinkle with flaky sea salt. Place the baking sheet in the freezer for 20 minutes, or on the counter for 1 hour, until the brittle has hardened.
  • Crack it into pieces and serve immediately or store in an airtight container on the counter for up to 3 weeks.
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