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Classic Old-Fashioned Crunchy Peanut Brittle Recipe

A stack of freshly broken pieces of golden brown peanut brittle recipe, showing whole peanuts suspended in hard candy.
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Make the best homemade peanut brittle with a perfect snap every time. This easy, old-fashioned recipe uses simple ingredients and candy thermometer guidance to achieve that satisfying, buttery crunch ideal for gifting or snacking.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups roasted, unsalted peanuts
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare a large baking sheet by lightly greasing it or lining it with a silicone mat. Set aside.
  2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely.
  3. Insert a candy thermometer. Stop stirring once the mixture boils.
  4. Cook the mixture without stirring until it reaches 250 degrees Fahrenheit (Soft Ball stage).
  5. Add the roasted peanuts to the syrup mixture. Stir gently to coat them evenly.
  6. Continue cooking, stirring occasionally to prevent scorching, until the temperature reaches 300 degrees Fahrenheit (Hard Crack stage). This is key for the perfect candy snap.
  7. Immediately remove the pan from the heat. Quickly stir in the butter, baking soda, and vanilla extract. The mixture will foam up rapidly. Work fast.
  8. Pour the hot mixture onto the prepared baking sheet. Do not spread or scrape the pan; let it flow naturally.
  9. Allow the brittle to cool completely and harden, usually about 30 minutes.
  10. Once cool, break the brittle into irregular pieces. Store in an airtight container.

Notes

  • Use a heavy-bottomed pan to distribute heat evenly and prevent the sugar from burning at the high temperatures required.
  • Ensure your candy thermometer is accurate; this is the most important step for achieving the ‘perfect candy snap.’
  • Do not over-stir once the mixture boils, as this can cause crystallization, leading to grainy or chewy brittle.
  • For a buttery peanut brittle flavor, use high-quality butter in the final step.

Nutrition

Find it online: https://gourmetgaze.com/peanut-brittle-recipe-perfect-snap/