Vintage Peanut Brittle Recipe

Introduction

Peanut brittle is a timeless candy that captures the perfect balance of sweet, salty, and crunchy. This vintage recipe creates a classic treat with roasted peanuts enveloped in a crisp, buttery caramel shell. It’s an irresistible snack to enjoy anytime or share with friends during the holidays.

Ingredients

• ¾ cup water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter, cubed
• 2 ½ cups salted dry roasted peanuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

Instructions

1. Step 1: Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat. Set aside to ensure easy removal of the brittle once it hardens.
2. Step 2: In a large (3-4 quart) stainless steel pot, combine water, granulated sugar, and corn syrup. Gently stir to mix. Attach a candy thermometer so the bulb is fully submerged but not touching the bottom.
3. Step 3: Heat the mixture over medium heat, allowing it to boil undisturbed until it reaches 250°F (firm ball stage). This usually takes 20-25 minutes depending on your stove.
4. Step 4: Slowly stir in the cubed butter until melted, then mix in the peanuts until they’re evenly coated.
5. Step 5: Continue cooking and stirring occasionally until the temperature reaches 300°F-305°F (hard crack stage), about 10-15 minutes. Remove from heat immediately.
6. Step 6: Stir in the vanilla extract and baking soda carefully. The mixture will bubble up and foam as the baking soda reacts.
7. Step 7: Quickly pour the hot mixture onto the prepared sheet pan. Spread it evenly to about ¼ inch thick using a silicone spatula. Work fast before it hardens.
8. Step 8: Let the brittle cool completely at room temperature. Once cooled, remove from the parchment and break into bite-sized pieces. Serve or store in an airtight container.

Tips & Variations

• Use a candy thermometer to ensure accurate temperatures for perfect brittle texture every time.
• Substitute dry roasted peanuts with mixed nuts or almonds for a different flavor.
• For extra flavor, toast peanuts lightly before adding them to the syrup.
• Work quickly when pouring and spreading the mixture to achieve an even thickness.

Storage

Store peanut brittle in an airtight container at room temperature for up to two weeks. Keep it away from humidity to prevent it from becoming sticky. To refresh slightly soft brittle, place it in a warm oven (around 200°F) for a few minutes before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is a candy thermometer important for peanut brittle?

Using a candy thermometer ensures the sugar mixture reaches the precise temperature for the desired texture. Without it, the brittle may turn out too soft or burn easily.

Can I use salted peanuts in this recipe?

Yes, salted dry roasted peanuts work well and add extra flavor. If you prefer less salt, you can use unsalted peanuts and adjust seasoning to taste.

Vintage Peanut Brittle Recipe

---

★★★★★

4.8 from 69 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: Approximately 60 pieces 1x

Pin Recipe

Print Recipe

Description

This Vintage Peanut Brittle recipe delivers a classic, crunchy treat made from a perfectly cooked sugar syrup combined with roasted peanuts and a touch of vanilla and baking soda for lightness. The brittle is cooked to the hard crack stage, ensuring a crisp crunch, and is spread thin for easy snapping into bite-sized pieces. Perfect for festive occasions or a nostalgic sweet snack.

---

Ingredients

Scale 1x2x3x

Ingredients

• ¾ cup water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter, cubed
• 2 ½ cups salted dry roasted peanuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

---

Instructions

1. Prepare the Pan: Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.
2. Combine Syrup Ingredients: In a large 3-4 quart stainless steel sauce pot, combine the water, granulated sugar, and corn syrup. Gently stir to combine. Attach a candy thermometer to the side ensuring the bulb is fully submerged and not touching the bottom for an accurate temperature reading.
3. Boil Sugar Mixture: Heat over medium heat without stirring until the syrup reaches 250°F (firm ball stage). This step typically takes 20-25 minutes depending on stove and pot characteristics.
4. Add Butter and Peanuts: Slowly stir in the cubed butter until fully melted. Then incorporate the salted dry roasted peanuts evenly into the mixture.
5. Cook to Hard Crack Stage: Continue cooking and occasionally stirring until the temperature reaches 300°F to 305°F (hard crack stage), about 10-15 minutes more. Remove from heat immediately to stop further cooking.
6. Add Flavor and Leavening: Stir in the vanilla extract and baking soda thoroughly. The mixture will bubble and foam due to the baking soda reaction—stir quickly but carefully.
7. Spread the Brittle: Quickly pour the hot peanut brittle mixture onto the prepared baking sheet. Using a silicone spatula, spread it to a thin, even layer approximately ¼ inch thick. Work swiftly as the brittle hardens quickly.
8. Cool and Break: Allow the peanut brittle to cool completely at room temperature. Once hardened, remove from parchment paper and break into bite-sized pieces. Serve immediately or store in an airtight container.

Notes

• Ensure the candy thermometer bulb does not touch the pot bottom for accurate temperature readings.
• Work quickly when spreading to avoid uneven thickness and hard spots.
• Use salted dry roasted peanuts for added flavor; unsalted peanuts will result in a less balanced taste.
• Store brittle in an airtight container at room temperature to maintain crispness.
• Cleaning the pot immediately after use is easier before the sugar hardens.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Candy
• Method: Stovetop
• Cuisine: American

Keywords: peanut brittle, vintage candy, homemade brittle, crunchy peanut candy, classic peanut brittle