30-Minute Old Fashioned Peanut Brittle
Classic homemade peanut brittle featuring raw peanuts suspended in a golden, buttery hard candy that shatters with a satisfying crack. This traditional confection combines sugar, corn syrup, and butter cooked to the hard crack stage at 300°F, then finished with vanilla and baking soda for the perfect crispy texture. The baking soda creates tiny air bubbles that make the brittle easier to bite and break. Perfect for holidays, gift-giving, or whenever you crave a sweet, crunchy treat that brings back nostalgic memories of old-fashioned candy making.
Ingredients
Instructions
- 1
Combine sugar, corn syrup and water in large saucepan over medium heat
- 2
Cook until sugar dissolves, stirring as needed
- 3
Add peanuts and stir frequently until mixture reaches 300 degrees F on candy thermometer
- 4
Remove from heat and add butter, salt, baking soda and vanilla
- 5
Stir just until combined then immediately pour evenly onto large buttered baking sheet without spreading
- 6
Let cool to room temperature for at least 30 minutes
- 7
Break into 2 inch pieces using fingers
Tips
Use a candy thermometer for accuracy - hard crack stage at 300°F is crucial for proper texture and prevents chewy brittle.
Work quickly after removing from heat as the mixture hardens fast, and avoid spreading to maintain even thickness.
Test your candy thermometer in boiling water first to ensure it reads 212°F for accurate temperature readings.
Good to Know
Store in covered container in cool, dry place for up to 2 weeks
Best made day of serving but can be prepared up to 1 week ahead
Serve at room temperature for best texture and flavor
Common Mistakes
Use candy thermometer to avoid soft or burnt brittle from incorrect temperature
Work quickly after adding final ingredients to prevent mixture from hardening in pan
Do not stir after pouring onto baking sheet to prevent tough texture
Substitutions
Dairy-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I make this without a candy thermometer?
While possible using cold water tests, a candy thermometer ensures accuracy for proper hard crack stage at 300°F and prevents chewy or burnt results.
What if my brittle turns out chewy instead of crispy?
Chewy brittle means the mixture didn't reach 300°F hard crack stage. Ensure your thermometer is accurate and cook to proper temperature.
How long does peanut brittle keep and can I freeze it?
Properly stored brittle keeps 2 weeks at room temperature in airtight container. Avoid freezing as it can cause texture changes and condensation issues.