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Easy Old-Fashioned Peanut Brittle Recipe for Perfect Snap

A stack of golden brown, crunchy pieces of homemade peanut brittle recipe piled on a white plate.
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Make classic, crunchy homemade peanut brittle that snaps perfectly every time. This straightforward recipe guides you through reaching the hard crack stage for a satisfying, buttery, sweet, and salty confection ideal for gifting.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups roasted, unsalted peanuts
  • 2 tablespoons unsalted butter
  • 1 tablespoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your baking sheet by lightly greasing it or lining it with parchment paper or a silicone mat. Set aside.
  2. Combine the sugar, corn syrup, and water in a heavy, deep saucepan over medium heat. Stir gently until the sugar dissolves.
  3. Insert a candy thermometer into the mixture, avoiding the bottom of the pan.
  4. Cook the mixture without stirring until it reaches 250 degrees Fahrenheit (Soft 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 mixture reaches exactly 300 degrees Fahrenheit (Hard Crack Stage). This is crucial for a crisp snap.
  6. Immediately remove the pan from the heat. Quickly stir in the butter, baking soda, and vanilla extract. The mixture will foam up rapidly. Stir just until combined. Do not overmix once the baking soda is added.
  7. Immediately pour the hot mixture onto the prepared baking sheet. Do not spread or scrape the mixture; let it flow naturally.
  8. Allow the brittle to cool completely and harden at room temperature for at least 30 minutes. Do not place it in the refrigerator, as this can cause stickiness.
  9. Once fully hardened, break the peanut brittle into irregular pieces. Store in an airtight container at room temperature.

Notes

  • Use a candy thermometer; guessing the temperature results in chewy brittle.
  • For the best crunch, ensure your peanuts are roasted before adding them to the syrup.
  • If the mixture starts to look brown before it hits 300°F, reduce the heat slightly; burning the sugar causes a bitter taste.
  • Work quickly once the baking soda is added, as the setting process begins immediately.

Nutrition

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