OLD FASHIONED PEANUT BRITTLE
This classic peanut brittle is a crunchy, sweet candy loaded with toasted peanuts. Easy to make at home, it offers a perfect balance of caramelized sugar and nutty flavor—ideal for holiday treats or anytime snacking.
Ingredients
- 2 cups granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 ½ cups raw peanuts unsalted
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
Prepare the Pan:
- Grease a large baking sheet or line with parchment paper. Set aside.
Cook the Sugar Mixture:
- In a heavy saucepan, combine sugar, corn syrup, salt, and water. Cook over medium heat, stirring until sugar dissolves.
Add Peanuts:
- Stir in peanuts. Continue cooking, stirring frequently, until mixture reaches 300°F (hard crack stage) on a candy thermometer or until golden brown and brittle.
Finish the Brittle:
- Remove from heat and immediately stir in butter and vanilla. Then quickly add baking soda and stir vigorously — the mixture will foam.
Pour and Cool:
- Pour mixture onto the prepared baking sheet and spread evenly. Let cool completely until brittle hardens.
Break into Pieces:
- Once cooled, break brittle into small pieces. Store in an airtight container.
Notes
- Make Ahead: Peanut brittle can be made in advance and stored in an airtight container at room temperature for up to 2 weeks.
- Peanut Options: You can use roasted peanuts instead of raw for a deeper flavor, but adjust cooking time accordingly.
- Temperature Tip: Use a candy thermometer for best results to avoid undercooking or burning the brittle.
- Variations: Try substituting peanuts with almonds, cashews, or mixed nuts for a different nutty taste.
- Storage: Keep brittle in a cool, dry place to maintain its crispness and prevent it from becoming sticky.