Print

Classic Old-Fashioned Peanut Brittle Recipe for the Perfect Snap

Close-up of broken, glossy pieces of homemade peanut brittle recipe stacked together.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make homemade peanut brittle with that perfect, satisfying crunch every time. This easy, old-fashioned recipe uses simple ingredients to achieve a buttery, sweet, and salty candy that snaps cleanly.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups roasted, unsalted peanuts
  • 1 tablespoon butter (for greasing)

Instructions

  1. Lightly grease a large baking sheet with the butter or line it with parchment paper. Set aside.
  2. Combine the sugar, corn syrup, and water in a heavy-bottomed, large saucepan. Stir gently over medium heat until the sugar dissolves.
  3. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  4. Cook the mixture without stirring until it reaches 250 degrees Fahrenheit (the firm-ball stage). This takes about 15 to 20 minutes.
  5. Add the roasted peanuts to the syrup mixture. Continue to cook, stirring occasionally to prevent scorching, until the temperature reaches 300 degrees Fahrenheit (the hard-crack stage). Watch carefully during this final stage.
  6. Remove the pan from the heat immediately when it reaches 300 degrees Fahrenheit.
  7. Quickly stir in the baking soda and vanilla extract. The mixture will foam up rapidly. Stir just until combined.
  8. Immediately pour the hot mixture onto the prepared baking sheet. Do not spread it with a spatula; let it flow naturally.
  9. Allow the brittle to cool completely and harden, about 30 minutes.
  10. Once completely cool and hard, break the peanut brittle into irregular pieces. Store in an airtight container.

Notes

  • Use a candy thermometer for accuracy; hitting the hard-crack stage (300°F) is key to achieving a non-chewy, snappy brittle.
  • Work quickly once the baking soda is added, as the candy hardens fast.
  • If you do not have a candy thermometer, you can test the temperature by dropping a small amount of syrup into ice water; if it forms hard, brittle threads that snap, it is ready.

Nutrition

Find it online: https://kingscook.com/peanut-brittle-recipe/