Description
This classic Old-Fashioned Peanut Brittle recipe delivers a perfectly crunchy, sweet, and nutty candy treat. Made with simple ingredients like sugar, corn syrup, roasted peanuts, and a hint of vanilla, this homemade peanut brittle is cooked to the hard crack stage for that ideal crisp texture. The addition of baking soda creates a light, airy finish, making it a nostalgic favorite candy for holidays or anytime snacking.
Ingredients
Base Syrup
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
Mix-ins
- 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. This will prevent the peanut brittle from sticking and allow easy removal once cooled.
- Cook the Syrup: In a medium saucepan, combine sugar, corn syrup, water, and salt. Stir over medium heat until all the sugar has dissolved completely, creating a smooth syrup base.
- Boil the Syrup: Increase the heat to medium-high and bring the mixture to a boil without stirring. Use a candy thermometer to monitor the temperature, and cook until it reaches 300°F (hard crack stage), which ensures the brittle will be crisp.
- Add Peanuts: Stir in the roasted, unsalted peanuts into the hot syrup evenly. Cook for 1 to 2 minutes longer to coat the nuts thoroughly without burning.
- Incorporate Butter and Vanilla: Remove the saucepan from heat and quickly mix in the softened butter and vanilla extract carefully to add richness and flavor.
- Add Baking Soda: Stir in the baking soda. The mixture will foam up as the baking soda reacts, creating a lighter, more brittle texture.
- Spread the Brittle: Immediately pour the hot mixture onto the prepared baking sheet. Use a spatula or spoon to spread it out thinly and evenly, ensuring it cools in a flat layer for crispness.
- Cool and Break: Let the peanut brittle cool completely at room temperature until fully hardened. Once cooled, break it into bite-sized pieces. Store in an airtight container to maintain freshness.
Notes
- Make sure to use a reliable candy thermometer to reach the correct temperature for perfect brittle texture.
- Work quickly after adding baking soda as the mixture foams and hardens fast.
- You can substitute peanuts with other nuts like almonds or cashews if desired.
- Store peanut brittle in a cool, dry place to prevent it from becoming sticky.
- Use unsalted peanuts to control the sweetness and saltiness balance.
