Homemade Peanut Brittle Recipe

Prepare a large baking sheet by lining it with parchment paper to create a smooth, non-stick surface for cooling the brittle.

Combine sugar and corn syrup in a heavy-bottomed saucepan, heating over medium flame and stirring consistently to prevent burning.

Allow the mixture to transform into a golden, bubbling liquid with constant gentle stirring.

Incorporate butter into the syrup, mixing until completely melted and integrated.

Fold in peanuts, ensuring each nut gets thoroughly coated with the caramelizing sugar mixture.

Continue cooking and stirring until the mixture reaches a deep amber color and temperature of 300°F, indicating the perfect caramelization point.

Swiftly remove the pan from heat and immediately sprinkle baking soda and salt, which will cause the mixture to foam and expand rapidly.

Quickly pour the hot, aerated mixture onto the prepared baking sheet, using a heat-resistant spatula to spread it into a thin, even layer before it hardens.

Allow the brittle to cool completely at room temperature for approximately 30-45 minutes until firm and crisp.

Once solidified, crack the brittle into irregular, bite-sized pieces using your hands or a clean kitchen tool.