Make delicious flat candies at home that are crunchy treats packed with peanuts

This easy homemade peanut brittle is the ultimate old-fashioned treat. It is sweet, crunchy, and loaded with roasted peanuts. Made on the stovetop with six simple ingredients, it’s a candy that doesn’t require fancy tools or complex steps.

During the holidays, it’s a must-have on the snacks shelf. But honestly, it’s just as delightful any time of year. Peanut brittle is a smooth, flat candy, similar to toffee, but with a more delicate snap. Once it cools, break it into perfectly snackable pieces that last for weeks at room temperature. Every bite is that blend of sweet and salty, with a buttery crunch that’s seriously addictive.

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Ingredients:

• 200 gm white sugar
• 120 gm light corn syrup
• 60 ml water
• ¼ tsp salt
• 150 gm peanuts
• 30 gm unsalted butter, softened
• 1 tsp baking soda

Process:

1. Start by measuring out all ingredients ahead of time.
2. Grease a large, rimmed baking sheet and set it aside.
3. In a heavy two-quart saucepan over medium heat, combine the sugar, corn syrup, water, and salt. Stir until the sugar dissolves and the mixture begins to boil—this should take around five minutes.
4. Once it’s boiling, add in the peanuts. Set up your candy thermometer in the pan. Continue cooking, stirring occasionally, until the mixture reaches 150°C-155°C.
5. If you don’t have a thermometer, use the cold-water test: drop a little syrup into cold water, and if it forms hard, brittle threads, it’s ready.
6. Remove the saucepan from the heat, then quickly stir in the butter and baking soda. Pour the mixture immediately onto the prepared baking sheet.
7. Use two forks to lift and pull the brittle into a 12x14-inch rectangle. This step has to be quick—brittle cools fast!
8. Allow it to cool completely, for at least 30 minutes, until it’s firm.
9. Once set, use a mallet or the back of a heavy knife to break the brittle into bite-sized pieces.

Notes:

• Candy thermometer or old-school test: No candy thermometer? No problem. In step 5, drop a small bit of the hot syrup into a bowl of cold water. If it forms hard, brittle threads, it’s good to go!
• Prep matters: Measure everything beforehand. This recipe moves quickly, and you’ll need to be ready.
• Spread with style: When pouring the brittle onto the baking sheet, use two forks to pull it into a thin layer. It cools fast, so work quickly to get that nice, even layer.
• Storage game: This candy is happiest at room temperature in an airtight container. Stack with parchment paper if you’re saving it for later.

In the end, it’s all connected—badaam chikki is essentially peanut brittle, and this classic sweet is a testament to how recipes can transcend borders. The magic of combining sugar with nuts or seeds to create a crunchy, caramelized treat isn’t unique to one culture or another; it’s a universal indulgence. Across the world, different regions put their own twist on this recipe—whether it’s with almonds in India, peanuts in America, or even sesame seeds in the Middle East. In India, we often skip the caramelization of sugar and opt for the rich, earthy sweetness of jaggery instead. This switch not only adds depth but also infuses a distinct flavor that amps up the traditional badaam chikki. And if you're feeling adventurous, a pinch of fennel seeds—whether crushed or powdered—can give your sweet a refreshingly desi twist. This addition not only enhances the flavor but also adds a touch of aromatic freshness, making this treat truly unique and culturally vibrant. It’s these little variations that showcase how recipes can be both universal and beautifully localized.