The nuttiest, most nostalgic candy with a magnificent crunch – you are going to FLIP for this foolproof Peanut Brittle recipe!
Our sweet & salty retro recipe is remarkably delicious – nutty, caramel flavor that crackles when you crunch into it! And the BEST old-fashioned Peanut Brittle is easily made right on your stovetop with butter, sugar, vanilla, corn syrup, baking soda, and, of course, peanuts!
If You Like Peanuts, You’ll Love This Peanut Brittle Recipe!
Peanut Brittle has a warm place in our hearts, right? It likely reminds you of Christmas at grandma’s house or holiday road trips where you could get brittle at places like Cracker Barrel or Stuckey’s. The saltiness balanced the sweetness perfectly…and that CRUNCH! That was the best!
This recipe will give you those same warm feelings and fabulous flavors! Plus, it’s actually relatively easy to make if you 1) Choose a low-humidity day and 2) Stay patient during the heating process. Make some for your family and your holiday gift bags!
Other Nostalgic Candy Recipes You’ll Love
- Slow-Cooker Chocolate Turtles are a 5-ingredient retro candy recipe with caramel and nuts – what’s not to love?
- Peppermint Brownie Brittle is a cross between brownies and bark – it’s crispy, chocolaty, and perfect for gifting at the holidays!
Ingredients
Sweet: Granulated Sugar and Light Corn Syrup blend together to bring the perfect sweet balance to the salty peanuts!
Peanuts: You’ll need shelled peanuts – raw, roasted, whatever you choose! We like roasted, salted ones best for making brittle.
Baking Staple: Even though this recipe isn’t baked, Baking Soda is essential for giving brittle the right texture to achieve a crispy, crackly crunch!
Caramel: Vanilla Extract and Butter blend with the sugars to make a caramel flavor that’s rich, sweet and irresistible!
How to Make Peanut Brittle
STEP ONE: Set out all your ingredients and line a baking sheet (with a lip) with parchment paper. To a large pot, add the corn syrup, granulated sugar, and water. Whisk together over medium-high heat until it reaches a boil. Add in the peanuts and continue boiling until the temperature reaches 300 degrees F. (You will want a candy thermometer to check this.)
STEP TWO: Remove from the heat and add in the butter and vanilla extract. Stir well. Quickly stir in the baking soda – the mixture will get frothy and larger in size.
STEP THREE: Transfer the liquid brittle to the baking sheet and quickly spread it into an even layer. Allow the brittle to cool completely on the countertop – about 1 hour.
STEP FOUR: Once it has hardened, break the brittle into pieces and store in a dry, airtight container at room temperature.
Tips for Success
- This recipe really needs a candy thermometer for the best results.
- Almost any peanuts work fine, but we like roasted, salted ones the best!
- Peanut brittle cooks FAST, so have all the ingredients and implements ready to go before you start cooking.
- Don’t be tempted to cook it hotter and faster – low and slow gets the perfect caramelization and crunch.
- Baking soda can’t be substituted in this recipe. It causes an essential chemical reaction. Without the baking soda, the brittle will be, well, too brittle and hard to bite.
- Corn syrup works best, but you can substitute even amounts of honey, agave nectar, or light molasses.
What’s the Best Way to Store Peanut Brittle?
This question is essential because peanut brittle can lose its crunch if stored improperly. First, always store it in a dry, airtight container.
Second, separate the brittle into chunks and place parchment or wax paper between the pieces. Third, keep it out of the refrigerator and away from moisture. Peanut brittle is mostly sugar, and Moisture + Sugar = STICKY.
How Do I Clean My Pan after Making Peanut Brittle?
So, yes, your pot’s a sticky mess, but no worries! Here’s how to easily clean it: Do NOT run your pot under water while it’s still hot. Instead, let the pot cool, then fill it ⅔ complete with water and put it back on the stove. Bring it to a boil. As the pot boils, the candy that’s stuck to the sides will soften and release, allowing you to either scrape it out or wash it down the drain. Once your pot cools again, wash with dish soap and water. Good as new!
Other Sweet & Salty Peanut Recipes
- Toffee Peanut Clusters
- Salted Caramel Peanut Pretzel Bars
- Light Chocolate Peanut Bars
- Chubby Hubby Popcorn Munchies
- Crock Pot Salty Sweet Candy
- Snickers Poke Cake
Ingredients
- 2 ¼ cups granulated sugar
- 1 ½ cups light corn syrup
- ¼ cup water
- 2 ½ cups peanuts shelled
- ⅓ cup salted butter
- 1 tablespoon vanilla extract
- 2 teaspoons baking soda
Instructions
- Line a baking sheet with parchment paper. Set aside. In a large pot, whisk together the sugar, corn syrup, and water over medium-high heat. Bring to a boil.
- Add the peanuts, stir, and continue boiling the mixture until the temperature reaches 300 degrees F. (You'll want to use a candy thermometer to check the temp.)
- Remove from the heat. Add the butter and vanilla extract and stir to combine. Finally, quickly stir in the baking soda. The mixture will froth up and rapidly increase in size.
- Transfer the peanut brittle mixture to the prepared baking sheet and quickly spread it into an even layer. Allow it to cool completely, about 1 hour.
- Use the back of a wooden spoon to break the brittle into pieces. Store in an airtight container on the counter.
Leave a Reply