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Classic Old-Fashioned Peanut Brittle

A stack of golden, glossy pieces of homemade peanut brittle recipe resting on a small white plate.
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Make crunchy, snappy peanut brittle at home using this straightforward recipe. Follow the temperature steps exactly to avoid chewy candy.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups unsalted, roasted peanuts
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Lightly grease a large baking sheet or line it with parchment paper or a silicone mat. Set aside.
  2. Combine the sugar, corn syrup, and water in a heavy-bottomed, medium saucepan. Stir gently over medium heat until the sugar dissolves.
  3. Insert a candy thermometer into the mixture, avoiding the bottom of the pan.
  4. Increase the heat to medium-high and boil the mixture without stirring until it reaches 250 degrees Fahrenheit (soft-ball stage).
  5. Stir in the peanuts. Continue cooking, stirring occasionally to prevent scorching, until the mixture reaches 300 degrees Fahrenheit (hard-crack stage). This is critical for a crisp brittle.
  6. Immediately remove the pan from the heat. Quickly stir in the butter, vanilla extract, and then the baking soda. The mixture will foam up rapidly.
  7. Pour the hot mixture onto the prepared baking sheet. Do not spread or touch the candy; let it flow naturally.
  8. Allow the brittle to cool completely, about 30 to 45 minutes, until hard.
  9. Once fully cool and hard, break the brittle into irregular pieces. Store in an airtight container at room temperature.

Notes

  • Use a candy thermometer; guessing the temperature results in chewy brittle.
  • Do not stir the sugar mixture until it starts boiling to prevent crystallization.
  • The baking soda reacts with the hot sugar, creating air bubbles that give the brittle its light, snappy texture. Work fast after adding it.
  • If you do not have roasted peanuts, toast raw peanuts in a dry skillet until fragrant before starting the recipe.

Nutrition

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