Old Virginia Nut Brittle
Savor the nostalgic charm of Old Virginia Nut Brittle, a classic Southern candy recipe that transforms simple pantry staples into a crunchy, golden masterpiece. This homemade treat combines granulated sugar, light corn syrup, and a touch of butter to create a perfectly caramelized base infused with the rich flavors of roasted peanuts (or your favorite nuts like pecans or cashews), vanilla extract, and a dash of salt. The addition of baking soda creates a signature airy texture, ensuring a crisp yet melt-in-your-mouth bite every time. With just 10 minutes of prep and a short 20-minute cook time, this nut brittle is perfect for gift-giving, holiday snacking, or a sweet indulgence any time of the year. Bring a taste of old-fashioned candy-making into your kitchen with this easy recipe that's as satisfying to make as it is to eat!
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Recipe Information
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 0.5 cup water
- 2 tablespoons unsalted butter
- 2 cups raw peanuts (or your preferred nuts, e.g., pecans or cashews)
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
Instructions
Prepare a large baking sheet by greasing it lightly with butter or lining it with parchment paper. Set it aside.
In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. Stir gently to mix.
Place the saucepan over medium-high heat and bring the mixture to a boil, stirring occasionally to dissolve the sugar.
Once boiling, reduce stirring and attach a candy thermometer to the side of the saucepan. Continue cooking until the mixture reaches 280°F (soft-crack stage).
Stir in the unsalted butter and raw peanuts. Cook further, stirring frequently, until the mixture reaches 300°F (hard-crack stage). The sugar will turn a golden amber color at this point.
Remove the saucepan from heat immediately and stir in the baking soda, vanilla extract, and salt. The mixture will foam up slightly—stir quickly but carefully.
Pour the hot brittle mixture onto the prepared baking sheet. Spread it out as thinly as possible with a greased spatula or by tilting the pan to distribute the mixture evenly.
Allow the brittle to cool completely at room temperature until it hardens (about 1 hour).
Break the hardened brittle into pieces by hand or using a knife.
Store the nut brittle in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.1 g | 219% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2534 mg | 110% | |
| Total Carbohydrate | 626.3 g | 228% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 592.2 g | ||
| Protein | 77.3 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 289 mg | 22% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2121 mg | 45% | |
*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.
