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
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
- 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.
- 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.
- 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.
- Add Butter and Peanuts: Slowly stir in the cubed butter until fully melted. Then incorporate the salted dry roasted peanuts evenly into the mixture.
- 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.
- 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.
- 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.
- 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
