Description
This classic old-fashioned peanut brittle recipe delivers a perfectly crunchy and sweet candy bursting with roasted peanut flavor. Made by boiling a sugar syrup to the hard crack stage, then quickly mixing in peanuts, butter, vanilla, and baking soda, this peanut brittle is easy to make and an addictive treat to share or gift during holidays and special occasions.
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 to ensure the peanut brittle doesn’t stick once poured out.
- Cook the Syrup: In a medium saucepan, combine the granulated sugar, light corn syrup, water, and salt. Stir over medium heat until the sugar dissolves completely.
- Boil to Hard Crack Stage: Increase the heat to medium-high and allow the mixture to boil without stirring. Use a candy thermometer to monitor the temperature until it reaches 300°F (hard crack stage), indicating the syrup is ready.
- Add Peanuts: Stir in the roasted peanuts, cooking for 1-2 minutes to coat them evenly and release their flavor into the syrup.
- Incorporate Butter and Vanilla: Remove the pan from heat and immediately mix in the softened butter and vanilla extract carefully for a rich flavor and smooth texture.
- Add Baking Soda: Quickly stir in the baking soda. The mixture will foam and lighten in texture, important for achieving the characteristic brittleness and light crunch.
- Spread the Brittle: Pour the hot mixture onto the prepared baking sheet. Use a spatula or spoon to spread it thinly and evenly, ensuring it cools to a uniform thickness.
- Cool and Break: Allow the brittle to cool completely at room temperature. Once hardened, break it into desired-sized pieces and store them in an airtight container to maintain freshness.
Notes
- Use a reliable candy thermometer to ensure the syrup reaches the hard crack stage for perfect brittleness.
- Spread the brittle as thin as possible for a crisp final product; thicker spreads will yield chewier texture.
- Store peanut brittle in an airtight container to avoid moisture absorption and sogginess.
- Baking soda is essential to introduce tiny air bubbles for a light, crisp texture; do not skip this step.
- This recipe can be adapted with other nuts or seeds but results may vary.
