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
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 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
