Classic Peanut Brittle
Crackly, golden, and irresistibly crunchy, this Classic Peanut Brittle is the ultimate nostalgic treat that's perfect for sweet snackers. Made with simple pantry staples like sugar, light corn syrup, and raw peanuts, this recipe combines the buttery richness of caramelized sugar with the satisfying crunch of roasted peanuts. A splash of vanilla and a pinch of salt elevate the flavor, while the addition of baking soda creates its iconic airy texture. With a cook time of just 30 minutes, this timeless candy comes together quickly and makes an excellent homemade gift or crowd-pleasing party snack. Easy to prepare and bursting with nutty, buttery sweetness, this old-fashioned peanut brittle promises to be a hit with every bite!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 3 tablespoons unsalted butter
- 2 cups raw peanuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Prepare a baking sheet by lining it with parchment paper or generously buttering it to prevent sticking.
In a medium saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to combine without splashing sugar on the sides of the pan.
Place the saucepan over medium heat and bring the mixture to a boil, stirring until the sugar is dissolved completely.
Once the sugar is dissolved, stop stirring and let the mixture boil. Attach a candy thermometer to the side of the pan, ensuring the bulb is immersed in the syrup but not touching the bottom.
When the mixture reaches 240°F (soft ball stage), add the unsalted butter and raw peanuts. Stir to incorporate and continue cooking, stirring occasionally, until the mixture reaches 300°F (hard crack stage).
As soon as the temperature is reached, remove the saucepan from the heat and quickly stir in the baking soda, vanilla extract, and salt. Be careful as the mixture will bubble and foam up.
Immediately pour the hot mixture onto the prepared baking sheet. Use a spatula to spread it out evenly, working quickly before the mixture sets.
Allow the peanut brittle to cool completely at room temperature, which should take about 30 minutes. Once set, break the brittle into pieces and enjoy.
Store the peanut brittle in an airtight container at room temperature for up to two weeks.
Nutrition Facts
Calories |
4292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.2 g | 243% | |
| Saturated Fat | 40.5 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1949 mg | 85% | |
| Total Carbohydrate | 628.3 g | 228% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 592.8 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2211 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
