Description
This classic old-fashioned peanut brittle recipe delivers a crunchy, sweet treat packed with roasted peanuts and a perfect balance of buttery richness and vanilla flavor. Made by cooking a simple syrup to the hard crack stage before combining with peanuts and baking soda, this candy is easy to make 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 to prevent the brittle from sticking once poured out. Set aside to have it ready when the candy is done.
- Cook the Syrup: Combine the granulated sugar, light corn syrup, water, and salt in a medium saucepan. Stir the mixture over medium heat until the sugar fully dissolves into the liquid.
- Boil the Mixture: Increase the heat to medium-high and bring the syrup to a boil without stirring. Use a candy thermometer to monitor the temperature and continue boiling until it reaches 300°F, the hard crack stage, indicating the perfect stage for brittle.
- Add Peanuts: Stir in the roasted, unsalted peanuts into the hot syrup, cooking for an additional 1-2 minutes to ensure the peanuts are evenly coated and slightly toasted within the syrup.
- Incorporate Butter and Vanilla: Remove the saucepan from heat and carefully stir in the softened unsalted butter and vanilla extract. This adds richness and flavor to the brittle.
- Add Baking Soda: Stir in the baking soda, which will cause the mixture to foam and aerate, creating a lighter, crispier texture in the finished peanut brittle.
- Spread the Brittle: Quickly pour the foamy mixture onto the prepared baking sheet. Use a spatula or the back of a spoon to spread it thinly and evenly before it begins to harden.
- Cool and Break: Allow the peanut brittle to cool completely at room temperature until hardened. Once cooled, break it into pieces. Store the brittle in an airtight container to maintain its crispness.
Notes
- Use a reliable candy thermometer to accurately reach the hard crack temperature (300°F) for the best texture.
- Be careful while handling the hot syrup as it can cause serious burns.
- Spread the mixture quickly after adding baking soda since it hardens fast.
- Store peanut brittle in an airtight container in a cool, dry place for up to 2 weeks.
- For added flavor, you may toast the peanuts slightly before adding them.
