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Old-Fashioned Peanut Brittle Recipe

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4.1 from 1 review

This Old-Fashioned Peanut Brittle recipe delivers a classic, crunchy candy with the perfect balance of sweet, nutty, and buttery flavors. Made with simple ingredients like sugar, glucose syrup, and roasted peanuts, this traditional treat is cooked to the hard crack stage for a satisfyingly crisp texture and lightly aerated with baking soda for a delicate crunch.

  • Total Time: 2 hours 35 minutes
  • Yield: 40 servings

Ingredients

Sweet Syrup

  • 2 cups white granulated sugar
  • 1 cup glucose syrup or light corn syrup
  • 1/2 cup water

Peanut Brittle Mix

  • 2 1/4 cups raw peanuts with skin on
  • 4 tablespoons salted butter (58g)
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt (implied from instructions)

Instructions

  1. Prepare the baking sheet: Butter a large baking sheet generously or line it with baking paper and set it on a heatproof surface to cool the brittle once cooked.
  2. Gather ingredients: Measure and have all ingredients ready and within reach since the cooking process moves quickly after the syrup stage.
  3. Make the sugar syrup: In a heavy-based saucepan over medium heat, combine sugar, glucose syrup (or light corn syrup), and water. Stir gently until the sugar dissolves completely and the mixture becomes clear.
  4. Heat to soft crack stage: Stop stirring and allow the syrup to bubble steadily until the temperature reaches about 280°F (soft crack stage) on a candy thermometer.
  5. Add peanuts and cook further: Stir in the raw peanuts. Continue cooking and stirring occasionally until the color deepens to a rich golden amber and the temperature reaches 300°F (hard crack stage).
  6. Watch carefully to avoid burning: At this stage, the temperature increases quickly, so watch closely to prevent burning.
  7. Remove from heat and add flavorings: Take the pan off the heat and immediately stir in the butter, vanilla extract, baking soda, and salt.
  8. Stir to aerate: Stir quickly and confidently; the mixture will foam and lighten in color, creating the brittle’s characteristic crisp, airy texture.
  9. Pour and spread: Pour the hot mixture onto the prepared baking sheet and tilt or spread with a buttered spatula into a thin, even layer. Avoid overworking the brittle to maintain the best texture.
  10. Cool and break: Allow the brittle to cool completely, then break it into pieces by hand for serving and storage.

Notes

  • Using a candy thermometer is crucial for achieving the correct sugar temperature stages (soft crack and hard crack).
  • Raw peanuts with skin on add a rustic flavor and texture, but roasted peanuts can be used if preferred.
  • The addition of baking soda aerates the candy, giving it its signature brittle texture.
  • Be cautious when working with hot sugar syrup as it can cause severe burns.
  • Store the brittle in an airtight container at room temperature to maintain crispness.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Confectionery
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/old-fashioned-peanut-brittle-recipe/