Crunchy Peanut Butter Candy

Crunchy Peanut Butter Candy

Makes approximately 1 9-inch square pan


  • 1 cup granulated sugar
  • ¾ cup light corn syrup
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1 ½ cups smooth or crunchy peanut butter
  • 1-1 ¼ cups roasted peanuts, chopped
  • ¾ teaspoon Kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract


  • Spray a 9-inch square baking pan with nonstick cooking spray, line with aluminum foil, and spray again.
  • Place sugar, corn syrup, water, and butter in a medium saucepan. Place over medium-high heat and stir until sugar is dissolved. Stop stirring at this point and remove the spoon.
  • Wash down any sugar crystals that develop on the sides of the pan with a pastry brush dipped in water.
  • Heat the mixture until a candy thermometer registers 285 degrees Fahrenheit. This will take approximately 10 minutes.
  • While the sugar mixture is boiling, in a medium heatproof bowl, combined peanut butter, peanuts, and salt. Microwave the mixture for approximately 30 seconds. Stir the mixture and microwave for another 20-30 seconds until the peanut butter is liquified and hot.
  • In a small bowl, whisk baking soda and vanilla extract.
  • Add baking soda mixture to the mixture in the saucepan, whisking to combine. Mixture will foam up.
  • Remove from heat and immediately add hot peanut butter, stirring with a metal or wooden spoon to combine quickly.
  • Immediately pour mixture into the foil-lined pan and smooth the top. Allow to cool completely for several hours at room temperature.
  • Remove the square of candy from the pan, peel off the foil, and place candy onto a cutting board. Cut into small squares as desired and store in an air-tight container in a single layer, separated by wax paper. Candy can be stored at room temperature for at least 2 weeks.