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Old Fashioned Peanut Brittle

Old fashioned peanut brittle is cooked on the stovetop until it reaches 300°F, then spread into a thin, crisp layer. Raw peanuts and a touch of vanilla give this classic candy its deep golden color and crunchy texture.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling time 38 minutes
Total Time 1 hour 8 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 149
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp unsalted butter divided; for greasing the baking sheet
  • 1 tbsp unsalted butter divided; remaining butter
  • 1 cup granulated sugar
  • 0.5 cup light corn syrup
  • 0.25 cup water
  • 0.25 tsp kosher salt
  • 1.5 cup peanuts raw, shelled
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Equipment

  • 1 13x18-inch rimmed baking sheet
  • 1 heavy-bottomed 3-quart saucepan

Method
 

  1. Grease a 13x18-inch rimmed baking sheet with 1 teaspoon of the butter. Set it beside the stove.
  2. Combine the sugar, corn syrup, water, and salt in a heavy-bottomed 3-quart saucepan.
  3. Cook over medium heat, stirring until the sugar dissolves.
  4. Stop stirring and cook until the mixture reaches 240°F, about 8–12 minutes.
  5. Stir in the peanuts and cook over medium heat, stirring frequently, until the mixture reaches 300°F and turns a deep golden color, about 12–18 minutes.
  6. Remove the pan from the heat and quickly stir in the remaining 1 tablespoon butter, vanilla, and baking soda.
  7. Immediately pour the foaming mixture onto the prepared baking sheet and tilt the sheet to spread it into a thin layer.
  8. Let the brittle cool completely, about 30–45 minutes.
  9. Break the cooled brittle into pieces.

Notes

For crisp brittle, have the prepared baking sheet beside the stove before the sugar mixture is ready. Store airtight in the refrigerator for up to 2 weeks or freeze for up to 2 months. For a dairy-free version, use plant-based butter.