Honey-Roasted Peanut Brittle

Honey-Roasted Peanut Brittle | Jessie Sheehan Bakes
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Honey Roasted Peanut Brittle

Recipe Author Jessie Sheehan
Course Candy, Dessert
Cuisine Candy


  • 2 cups granulated sugar 400 grams
  • 2/3 cups light corn syrup 210 grams
  • 2 1/2 cups unsalted honey-roasted peanuts 350 grams
  • 2 tsp flaky sea salt plus more for sprinkling
  • 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 darkrens 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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