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Peanut Brittle
Old-fashioned peanut brittle is a sweet, salty, and crunchy candy treat. Popular during the holidays, this homemade candy is easy to make any time of the year.
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Sweet, salty, and crunchy, homemade peanut brittle is an old-fashioned hard candy made on the stovetop with just a few simple ingredients. This irresistible treat is popular during the holidays, but also easy to make any time of the year.
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Peanut Brittle
Vintage peanut brittle often conjures up memories of family time at Grandma's house. This crisp and buttery treat is a family favorite that is surprisingly easy to make from scratch.
A favorite recipe for making edible gifts during the holidays, this easy candy recipe is great to have on-hand anytime you have guests. If you’re gifting peanut brittle you can wrap it in a gift box with a sweet note for friends and neighbors.
Breaking apart the brittle is a fun way for everyone to participate in making this homemade candy treat. Once the brittle is made enjoy a piece with a mug of hot chocolate, or maybe a glass of frozen hot chocolate or spiked hot chocolate.
Peanut Brittle Ingredients
- Sugar - granulated sugar
- Water
- Corn syrup - light corn syrup (I used Karo brand)
- Butter - unsalted butter
- Baking soda
- Vanilla - vanilla extract
- Peanuts - roasted & salted peanuts *Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.*
Peanut brittle can go from perfect to burnt very quickly. Because of that, you want to make sure you keep an eye on your candy thermometer temperature while making this peanut brittle. You also need to work very quickly when making peanut brittle, so make sure that you have all your ingredients close by before you start.
The reason you do not want to stir the cooking sugar in the beginning is to prevent sugar crystals from forming. Once your sugar starts to turn a light golden color you can very carefully use your plastic spatula to gently move the mixture around the bottom of the pot so you do not get a burn spot.
Keep in mind that you are working with very hot sugar that can cause severe burns if not handled properly. Always keep the little ones away from the stove while making this recipe and remember to never walk away from the hot pot.
How to Make Peanut Brittle
FIRST STEP: Line a large rimmed baking sheet with a silicone mat. Set aside.
SECOND STEP: In a large stockpot, fitted with a candy thermometer, bring to a boil the water, granulated sugar, light corn syrup, and unsalted butter. This should take anywhere from 12-16 minutes. DO NOT DISTURB OR STIR THE COOKING SUGARS UNTIL YOU START TO SEE IT GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (Hard crack stage) on your candy thermometer. Turn off the heat immediately. If you have an electric stove, carefully move the pot to a cool burner so that your sugar mixture does not keep cooking.
THIRD STEP: Working very quickly, stir in the baking soda, vanilla extract, and roasted peanuts. Be very careful as the baking soda will cause the hot brittle mixture to bubble up rapidly.
FOURTH STEP: Immediately pour your hot brittle mixture onto your prepared baking sheet and quickly spread out the peanut brittle mixture into as much of an even layer as possible. You should get an approximate 9x12 inch rectangle. You can use a plastic spatula to push, and spread, out the thick mixture. It will start to harden very quickly so you have to work fast.
FIFTH STEP: Allow your peanut brittle to cool on the counter completely before breaking it into pieces.
Can I use peanuts with skins on them?
If you are not able to find roasted & salted peanuts without the skins still on them then just be aware that you will see the darker spots in your brittle from the skins. You can also plain, unsalted, unroasted peanuts, however, the taste will be sweeter overall with your brittle. The roasting and salt on the peanuts balances the sugary-caramel flavors of the brittle.
Can I freeze peanut brittle?
Peanut brittle can be frozen in an airtight container for up to three months.
Do I have to use a candy thermometer?
It’s important to use a candy thermometer when making peanut brittle. You have to have the proper temperature in order to ensure your peanut brittle doesn’t come out too soft and chewy or too hard.
How to Store Peanut Brittle
ON THE COUNTER: Store peanut brittle in an airtight container, or in individually bagged portions, on the counter at room temperature for up to 2 weeks.
IN THE FREEZER: Peanut brittle can be stored in an airtight container in the freezer for up to three months.
Peanut Brittle
Old-fashioned peanut brittle is a sweet, salty, and crunchy candy treat. Popular during the holidays, this homemade candy is easy to make any time of the year.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Ingredients
- 2 cups granulated sugar
- ½ cup water
- ½ cup light corn syrup (I used Karo brand)
- 6 tablespoons unsalted butter cubed
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 cups roasted & salted peanuts *Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.*
Instructions
- Line a large rimmed baking sheet with a silicone mat. Set aside.
- In a large stockpot, fitted with a candy thermometer, bring to a boil the water, granulated sugar, light corn syrup, and unsalted butter. This should take anywhere from 12-16 minutes. DO NOT DISTURB OR STIR THE COOKING SUGARS UNTIL YOU START TO SEE IT GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (Hard crack stage) on your candy thermometer. Turn off the heat immediately. If you have an electric stove, carefully move the pot to a cool burner so that your sugar mixture does not keep cooking.
- Working very quickly, stir in the baking soda, vanilla extract, and roasted peanuts. Be very careful as the baking soda will cause the hot brittle mixture to bubble up rapidly.
- Immediately pour your hot brittle mixture onto your prepared baking sheet and quickly spread out the peanut brittle mixture into as much of an even layer as possible. You should get an approximate 9x12 inch rectangle. You can use a plastic spatula to push, and spread, out the thick mixture. It will start to harden very quickly so you have to work fast.
- Allow your peanut brittle to cool on the counter completely before breaking it into pieces.
Nutrition
Calories: 441kcal | Carbohydrates: 88g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 203mg | Potassium: 7mg | Sugar: 89g | Vitamin A: 350IU | Calcium: 8mg | Iron: 1mg
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