Old Fashioned Peanut Brittle Recipe

Introduction

Peanut brittle is a classic crunchy candy that combines the rich flavor of roasted peanuts with sweet, crunchy caramelized sugar. This old fashioned peanut brittle recipe is easy to make at home and perfect for gifting or snacking.

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/3 cup water
• 16 ounces roasted or raw peanuts (shelled)
• 1 teaspoon salt
• 2 teaspoons butter
• 2 teaspoons baking soda

Instructions

1. Step 1: Line a baking sheet with parchment paper or a non-slip baking liner and set aside.
2. Step 2: In a pot, combine the granulated sugar, light corn syrup, and water. Cook over medium-high heat until the mixture begins to boil.
3. Step 3: Reduce heat to medium and carefully attach a candy thermometer to the pot, making sure the thermometer is fully submerged in the liquid but not touching the pot’s bottom or sides.
4. Step 4: Continue boiling the mixture, stirring occasionally, until the thermometer reads 250°F (about 20–30 minutes).
5. Step 5: Stir in the peanuts and salt.
6. Step 6: Cook the mixture further until it reaches 295°F on the thermometer (this can take 15–30 minutes).
7. Step 7: Remove the pot from heat and immediately stir in the butter and baking soda. The mixture will foam and change color — this is normal.
8. Step 8: Quickly pour the hot mixture onto the prepared baking sheet and spread it out evenly with a spatula.
9. Step 9: Let the brittle cool completely before breaking it into bite-sized pieces. Store leftovers in an airtight container away from moisture.

Tips & Variations

• For a nuttier flavor, toast raw peanuts lightly before adding to the mixture.
• Use salted peanuts if you prefer a slightly saltier balance in your brittle.
• If you don’t have a candy thermometer, test doneness by dropping a spoonful of mixture into cold water; it should harden and crack.
• Add a teaspoon of vanilla extract after removing from heat for extra depth of flavor.

Storage

Store peanut brittle in an airtight container at room temperature, away from humidity, for up to two weeks. Avoid refrigeration as moisture can cause it to become sticky. To refresh brittle that has softened, warm it briefly in an oven set to low heat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw peanuts instead of roasted peanuts?

Yes, you can use raw peanuts. Toasting them lightly before adding will enhance their flavor, but it’s not required.

What if my peanut brittle is sticky after cooling?

Sticky brittle usually means excess moisture. To fix this, try warming it in a low oven for a few minutes to help dry it out. Make sure to store it in a dry, airtight container to avoid moisture buildup.

Old Fashioned Peanut Brittle Recipe

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★★★★★

4.7 from 112 reviews

• Author: Rafael
• Total Time: 55 minutes
• Yield: About 1 pound of peanut brittle 1x

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Description

This Old Fashioned Peanut Brittle recipe delivers a classic, crunchy candy with a rich caramelized sugar base and the satisfying crunch of roasted peanuts. Sweet, salty, and buttery, this homemade brittle is perfect for gifting or enjoying as a nostalgic treat.

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Ingredients

Scale 1x2x3x

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/3 cup water
• 16 ounces roasted or raw shelled peanuts
• 1 teaspoon salt
• 2 teaspoons butter
• 2 teaspoons baking soda

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Instructions

1. Prepare Baking Sheet: Line a baking sheet with parchment paper or a non-slip baking liner to prevent the brittle from sticking once poured.
2. Combine Sugar Mixture: In a pot over medium-high heat, combine the granulated sugar, light corn syrup, and water. Bring the mixture to a boil, stirring occasionally to dissolve the sugar.
3. Attach Candy Thermometer: Reduce heat to medium and carefully attach a candy thermometer ensuring it’s submerged in the liquid but not touching the pot’s sides or bottom for accurate temperature readings.
4. Cook to Soft Ball Stage: Continue boiling the sugar syrup, stirring occasionally, until the thermometer reads 250°F (approximately 20-30 minutes). This is the soft ball stage important for the candy’s texture.
5. Add Peanuts and Salt: Stir in the peanuts and salt thoroughly into the syrup.
6. Cook to Hard Crack Stage: Continue cooking the mixture until the thermometer reaches 295°F (about 15-30 minutes). This ensures the brittle will harden properly and be crisp.
7. Remove from Heat and Add Butter & Baking Soda: Take the pot off heat and immediately stir in the butter and baking soda. The mixture will foam and lighten in color, indicating the baking soda’s reaction creating air bubbles for a brittle texture.
8. Pour and Spread: Quickly pour the hot mixture onto the prepared baking sheet and use a spatula to spread it evenly before it sets.
9. Cool and Break: Allow the brittle to cool completely at room temperature, then break it into bite-sized pieces. Store any leftovers in an airtight container away from moisture to maintain crunchiness.

Notes

• Use a candy thermometer for precise temperature control to ensure perfect brittle texture.
• If peanuts are raw, consider roasting them beforehand for added flavor.
• Handle hot sugar syrup carefully to avoid burns.
• Store brittle in a cool, dry place to prevent it from becoming sticky or soft.
• For a variation, try substituting peanuts with other nuts like almonds or cashews.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: American

Keywords: Peanut brittle, old fashioned candy, homemade brittle, peanut candy, classic brittle recipe