Old Fashioned Peanut Brittle
Peanut lovers will adore this Old Fashioned Peanut Brittle. It’s simple to make, and perfect for gift giving.
When I’m thumbing through old recipe books, there is no shortage of peanut brittle recipes. I compared and contrasted recipe after recipe before landing on this one—the perfect mix of toasted peanuts in a crisp sugar coating with a glossy top.
Old Fashioned Peanut Brittle is great for sharing or gift giving (it makes over three pounds of brittle). But I won’t tell if you keep it all to yourself. It freezes beautifully!
And if you’re looking for more gift-able treats, don’t miss Corn Flake Candy, Old Fashioned Rum Balls, and Old Fashioned Spritz Cookies. They’re all nostalgic treats that get gobbled up every time.
Some of the links featured in this post are affiliate links to products I enjoy and recommend, which means I may earn a small commission if you purchase.
Jump to:
Ingredients
You’ll just need some pantry staples, plus peanuts. I opted for roasted, salted Spanish peanuts, which are skin-on. Skin-on peanuts seemed to be the most traditional in the recipes that I found, but you can also use peanuts without the skin. Some recipes also called for raw peanuts (not roasted). You can find raw peanuts on Amazon, but they’re rare to find at a regular grocery store.
If you use unsalted peanuts, you’ll need to add salt to balance the sweetness (check the recipe card below for more info on that).
How to make old fashioned peanut brittle
Before you start, make sure you have a candy thermometer or another easy-to-use cooking thermometer ready to go. You really do need the thermometer to get the perfect texture for the brittle.
Start by placing the sugar, water, and corn syrup in a large saucepan. Heat over medium heat. Do not turn the heat up or the mixture will burn.
Heat the sugar mixture to 245°F, stirring occasionally. This took about 20 minutes on my gas stove, over medium heat.
Stir in the peanuts, salt (if using unsalted peanuts), and butter, and heat to 300°F, stirring occasionally. This is hard crack stage. This took an additional 8–9 minutes on my gas stove.
Remove the mixture from the stove, and stir in the baking soda and vanilla extract.
Immediately spread the mixture on a baking sheet. You can line the baking sheet with parchment paper (I love these pre-cut parchment paper sheets), a silicone mat, or lightly mist the baking sheet with cooking spray.
Let cool for one hour, then break into pieces.
Frequently Asked Questions
While it is cooking, peanut brittle should be stirred occasionally (every few minutes). You do not need to stir in constantly, nor do you need to avoid stirring it. Toward the end of cooking, watch it carefully and stir more often as it approaches 300°F.
You can use any type of peanut that you like. Raw, unsalted, skin-on peanuts are traditionally used. However, you can use roasted peanuts, salted peanuts, and peanuts with the skins off, too. If you use unsalted peanuts, you’ll need to add salt to the recipe.
I used salted, roasted Spanish peanuts when I made this recipe.
Yes. You can either grease the pan, line the pan with parchment paper, or line the pan with a silicone mat. This will ensure that the peanut brittle doesn’t get stuck to the pan.
It is done when the sugar mixture reaches 300°F on a candy thermometer.
Peanut brittle will last a few weeks at room temperature, or up to two months in the freezer. Avoid storing peanut brittle in the refrigerator, as the moisture there will compromise the texture.
📖 Recipe
Old Fashioned Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup water
- 1 cup light corn syrup
- 2 cups peanuts (see note below)
- ½ teaspoon salt (only add this if using unsalted peanuts)
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat.
- Pour the sugar, water, and corn syrup into a large saucepan, and set over medium heat.
- Cook the mixture, stirring occasionally, until it reaches 245°F. (This took a little over 20 minutes on my gas stove at medium heat.)
- Stir in the peanuts, salt (if peanuts are unsalted), and butter. Cook, stirring occasionally, until the mixture reaches 300°F. (This took another 8–9 minutes on my gas stove at medium heat—watch carefully that last 20°F. It goes fast!)
- Remove from the heat and immediately (and carefully) stir in the vanilla extract and baking soda. The mixture will bubble up a bit.
- Immediately pour onto the prepared baking sheet. Coax it to spread out in an even layer with a butter knife, spoon, or offset spatula.
- Let cool completely, about one hour, then break into pieces.
Comments
No Comments