Old Fashioned Peanut Brittle Recipe
This classic Old Fashioned Peanut Brittle recipe delivers a crunchy, buttery candy packed with roasted peanuts and a rich caramel flavor. Made on the stovetop, it’s a sweet treat perfect for holiday gifts or anytime snacking, featuring a perfect balance of sweetness, saltiness, and a delightful brittle texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 16 servings
- Category: Candy
- Method: Stovetop
- Cuisine: American
Ingredients
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ tsp salt
- ½ cup water
- 2 cups salted roasted peanuts (can substitute other nuts as desired)
- 4 Tbsp unsalted butter (cut into small cubes)
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
- Prepare the pan: Line a large rimmed cookie sheet with parchment paper and generously spray the parchment with nonstick cooking spray. Set the pan aside to use later for pouring the brittle mixture.
- Combine sugar mixture: In a large saucepan, combine the sugar, light corn syrup, salt, and water, stirring until well mixed. Place the saucepan over medium heat on the stovetop, stirring occasionally until the sugar dissolves completely. Use a large enough saucepan as the mixture will expand when heated.
- Cook to 280°F and add nuts and butter: Once the mixture reaches 280°F on a candy thermometer, add the salted roasted peanuts and the cubed unsalted butter to the pan.
- Cook to hard crack stage: Continue cooking while stirring constantly with a wooden spoon until the temperature reaches 300°F, the hard crack stage, indicating the brittle is ready.
- Add vanilla and baking soda: Remove the pan from heat. Immediately stir in the vanilla extract and baking soda. Be cautious during this step as the baking soda will cause the mixture to bubble up and foam.
- Pour and spread: Quickly pour the hot mixture onto the prepared baking sheet. Use a rubber spatula to spread it evenly across the sheet to form a thin layer.
- Cool and break: Allow the brittle to cool completely on the baking sheet. Once hardened, break the brittle into pieces for serving or storing.
Notes
- Be cautious when working with hot sugar syrup, as it can cause severe burns.
- Use a candy thermometer for accurate temperature readings to ensure perfect brittle texture.
- Substitute peanuts with other roasted nuts if desired.
- Store the brittle in an airtight container to keep it crisp.
- If the brittle gets sticky, refrigerate it briefly before breaking.
