Vintage Peanut Brittle Recipe
Introduction
Peanut brittle is a classic candy that delivers a perfect balance of sweet, crunchy, and nutty flavors. This vintage peanut brittle recipe is easy to make at home and results in a deliciously crisp treat that everyone will love.
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
- Step 1: 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.
- Step 2: In a large (3-4 quart) stainless steel sauce pot, combine water, granulated sugar, and corn syrup. Gently stir to mix. Attach a candy thermometer to the side of the pot, ensuring the bulb is fully submerged but not touching the bottom.
- Step 3: Heat the mixture over medium and let it boil undisturbed until it reaches 250°F (firm ball stage), about 20-25 minutes depending on your stove.
- Step 4: Slowly stir in the cubed butter until fully melted, then add the peanuts and mix until evenly incorporated.
- Step 5: Continue cooking and occasionally stirring until the temperature reaches 300°F-305°F (hard crack stage), approximately 10-15 minutes. Remove from heat immediately to prevent burning.
- Step 6: Stir in vanilla extract and baking soda thoroughly. Be cautious as the mixture will bubble and foam.
- Step 7: Quickly pour the hot mixture onto the prepared baking sheet and spread it to a thin, even layer about ¼ inch thick using a silicone spatula.
- Step 8: Let the peanut brittle cool completely at room temperature before removing the parchment and breaking it into bite-sized pieces. Serve or store as desired.
Tips & Variations
- Use fresh roasted peanuts for the best flavor and crunch.
- For a twist, substitute salted peanuts with unsalted and add a pinch of sea salt on top after spreading.
- If you don’t have a candy thermometer, test the syrup by dropping a small amount into cold water; it should harden and crack.
- You can add a teaspoon of cinnamon or a dash of cayenne for a spicy kick.
Storage
Store peanut brittle in an airtight container at room temperature for up to two weeks. Keep it away from humidity to maintain its crispness. If it softens, a quick 5-minute bake at 250°F can help restore its crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of peanuts?
Yes, almonds, cashews, or pecans make great alternatives and can be used in the same quantity for a different flavor profile.
Why did my peanut brittle turn out sticky?
Sticky brittle is often due to high humidity or undercooking the mixture. Make sure to reach the hard crack stage temperature and store the brittle in a cool, dry place.
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Vintage Peanut Brittle Recipe
- Total Time: 45 minutes
- Yield: About 48 pieces 1x
Description
This classic Vintage Peanut Brittle recipe features a perfectly crunchy, sweet candy studded with salted dry roasted peanuts. Cooking the sugar syrup to the hard crack stage ensures a satisfying brittle texture that’s both flavorful and nostalgic. Made with simple ingredients like granulated sugar, corn syrup, butter, and vanilla, this timeless treat is ideal for gifting or enjoying as a homemade confection.
Ingredients
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 baking sheet: Line a large 18×26 inch sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal of the brittle once it hardens. Set aside.
- Combine syrup ingredients: In a large 3-4 quart stainless steel sauce pot, add the water, granulated sugar, and corn syrup. Gently stir to combine. Attach a candy thermometer to the side of the pot, making sure the bulb is fully submerged but not touching the bottom for accurate temperature reading.
- Cook syrup to firm ball stage: Heat the mixture over medium heat without stirring until the temperature reaches 250°F, known as the firm ball stage. This process takes about 20-25 minutes, depending on heat distribution of your pot.
- Add butter and peanuts: Slowly stir in the cubed butter until melted, then incorporate the salted dry roasted peanuts evenly throughout the mixture.
- Cook syrup to hard crack stage: Continue cooking and occasionally stirring the mixture until the temperature reaches 300°F-305°F, the hard crack stage, about 10-15 minutes. Remove from heat immediately to prevent burning.
- Add vanilla and baking soda: Stir in the vanilla extract and baking soda thoroughly. Be careful as the mixture will bubble and become foamy when the baking soda is added.
- Pour and spread brittle: Quickly pour the hot peanut brittle onto the prepared baking sheet and spread it into a thin, approximately ¼ inch thick, even layer using a silicone spatula. Work quickly as the brittle will harden fast.
- Cool and break: Allow the peanut brittle to cool completely at room temperature. Once cooled, remove from parchment paper and break into bite-sized pieces. Serve immediately or store in an airtight container for later.
Notes
- Use a candy thermometer for precise temperature control to achieve the perfect brittle texture.
- Work quickly when pouring and spreading the mixture, as it hardens rapidly once off the heat.
- Butter or silicone mat-lined sheet pans prevent brittle from sticking and make cleanup easier.
- Store peanut brittle in an airtight container at room temperature to maintain crispness.
- Adjust peanut type or salt level according to preference; unsalted peanuts can be used if a less salty flavor is desired.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Keywords: peanut brittle, vintage candy, homemade candy, crunchy snack, roasted peanuts, hard crack candy, retro sweets
