Description
This classic Old-Fashioned Peanut Brittle recipe delivers a perfectly crunchy, sweet candy studded with roasted peanuts. Made by cooking a sugar syrup to the hard crack stage and adding baking soda for a light, airy texture, this homemade peanut brittle is a nostalgic treat that’s easy to prepare and perfect for sharing or gifting.
Ingredients
Scale
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup roasted, unsalted peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Prepare the Workspace: Grease a large baking sheet or line it with parchment paper and set it aside. This will make it easier to spread the brittle and prevent sticking once the candy is poured out.
- Cook the Syrup: Combine granulated sugar, light corn syrup, water, and salt in a medium saucepan. Stir over medium heat until the sugar completely dissolves and the mixture is smooth.
- Bring to a Boil: Increase the heat to medium-high and let the syrup boil without stirring. Use a candy thermometer to monitor the temperature until it reaches 300°F, which is the hard crack stage, essential for the perfect brittle texture.
- Add Peanuts: Stir in the roasted, unsalted peanuts carefully into the hot syrup. Continue cooking for 1 to 2 minutes, stirring to ensure the peanuts are evenly coated and incorporate fully into the candy mixture.
- Incorporate Butter and Vanilla: Remove the saucepan from heat. Mix in the softened butter and vanilla extract carefully, stirring until fully combined, which adds richness and flavor.
- Add Baking Soda: Stir in the baking soda quickly. The mixture will foam up as the baking soda reacts with the syrup. This reaction creates a light, airy texture in the brittle.
- Spread the Brittle: Immediately pour the foamy mixture onto the prepared baking sheet. Use a spatula or spoon to spread it out into a thin, even layer before it hardens.
- Cool and Break: Allow the brittle to cool completely at room temperature until it hardens. Once set, break into approximately 15 pieces and store them in an airtight container to maintain freshness.
Notes
- Use a candy thermometer for best results to achieve the correct temperature and texture.
- Work quickly after adding baking soda as the mixture sets fast.
- Storing the brittle in an airtight container at room temperature keeps it crisp for up to two weeks.
- You can substitute peanuts with other nuts like almonds or pecans for variety.
- Ensure peanuts are unsalted to avoid overly salty candy, as salt is already added to the syrup.
