Vintage Peanut Brittle Recipe

Introduction

This vintage peanut brittle is a classic, crunchy treat that combines buttery caramelized sugar and roasted peanuts for a perfect sweet and salty snack. It’s easy to make at home and ideal for sharing during holidays or special occasions.

Ingredients

• ¾ cup water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter, cubed
• 2 ½ cups salted dry roasted peanuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

Instructions

1. Step 1: Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.
2. Step 2: In a large (3-4 quart) stainless steel sauce pot, combine the water, granulated sugar, and corn syrup. Stir gently to mix. Attach a candy thermometer to the pot, ensuring the bulb is fully submerged but not touching the bottom.
3. Step 3: Heat the mixture over medium heat and allow it to boil undisturbed until it reaches 250°F (firm ball stage), which usually takes 20-25 minutes depending on your stove.
4. Step 4: Stir in the cubed butter slowly until fully melted, then add the peanuts and mix until evenly distributed.
5. Step 5: Continue cooking and stirring occasionally until the temperature reaches 300°F–305°F (hard crack stage), about 10-15 minutes more. Remove from heat immediately.
6. Step 6: Stir in the vanilla extract and baking soda quickly. The mixture will foam and bubble—mix thoroughly but carefully.
7. Step 7: Pour the hot mixture onto the prepared pan. Use a silicone spatula to spread it into a thin, even layer about ¼ inch thick. Work quickly as it hardens fast.
8. Step 8: Let the brittle cool completely at room temperature. Once hardened, peel off the parchment and break into bite-sized pieces. Serve right away or store for later.

Tips & Variations

• For extra flavor, toast the peanuts lightly before adding them to the mixture.
• Use salted or unsalted peanuts based on your preference, adjusting salt in other ingredients if needed.
• If you don’t have a candy thermometer, test the syrup by dropping a small amount into cold water—if it hardens into a brittle thread, it’s ready.

Storage

Store peanut brittle in an airtight container at room temperature for up to two weeks to maintain crispness. Avoid humid environments to prevent it from becoming sticky. To refresh, briefly warm pieces in a low-temperature oven or microwave just until slightly soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different nuts instead of peanuts?

Yes, walnuts, almonds, or cashews can be substituted for peanuts, but keep in mind that flavors and textures will vary.

Why did my brittle turn out sticky?

Sticky brittle usually means the sugar didn’t reach the hard crack stage or moisture got into the candy after cooking. Make sure the candy thermometer reaches the correct temperature and store the brittle properly.

Vintage Peanut Brittle Recipe

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★★★★★

4.5 from 108 reviews

This Vintage Peanut Brittle recipe delivers a classic, crunchy candy loaded with roasted peanuts and a rich buttery caramel base. Made on the stovetop using traditional candy-making techniques, this brittle combines sugar, corn syrup, butter, and baking soda to create a perfectly textured sweet treat. The vanilla extract adds a subtle aroma, while the baking soda produces a light, airy texture. Ideal for gifting or snacking, this homemade peanut brittle is a timeless favorite.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: About 48 pieces 1x
• Category: Candy
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• ¾ cup water
• 2 cups granulated sugar
• 1 cup light corn syrup
• 6 tablespoons unsalted butter, cubed
• 2 ½ cups salted dry roasted peanuts
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

Instructions

1. Prepare the baking sheet: Line a large 18×26 inch sheet pan with lightly buttered parchment paper or a silicone baking mat to prevent sticking and ensure easy removal once the brittle hardens. Set aside.
2. Combine sugar mixture: In a large 3-4 quart stainless steel sauce pot, add water, granulated sugar, and corn syrup. Stir gently to combine all ingredients evenly. Attach a candy thermometer to the side of the pot, ensuring the bulb is fully submerged but not touching the bottom for precise temperature readings.
3. Boil to firm ball stage: Heat the mixture over medium heat without stirring until the temperature reaches 250°F (firm ball stage), which usually takes about 20-25 minutes depending on your stovetop and pot.
4. Add butter and peanuts: Slowly stir in the cubed butter until completely melted. Then incorporate the salted dry roasted peanuts evenly into the mixture.
5. Cook to hard crack stage: Continue cooking and stirring occasionally until the temperature reaches 300°F to 305°F (hard crack stage), another 10-15 minutes. Immediately remove the pot from heat to prevent burning.
6. Add vanilla and baking soda: Stir in vanilla extract and baking soda thoroughly. The mixture will bubble up and become foamy due to the baking soda, so mix carefully and quickly.
7. Pour and spread: Immediately pour the hot peanut brittle mixture onto the prepared sheet pan. Use a silicone spatula to spread it into a thin, even layer approximately ¼ inch thick. Work quickly as the brittle will harden fast.
8. Cool and break: Allow the peanut brittle to cool completely at room temperature. Once hardened, peel away the parchment or silicone mat and break the brittle into bite-sized pieces for serving or storage.

Notes

• Use a reliable candy thermometer for accurate temperature readings to ensure the perfect texture.
• Do not stir the sugar mixture until it reaches 250°F to avoid crystallization.
• Work quickly when pouring and spreading the mixture, as it hardens rapidly.
• Store peanut brittle in an airtight container at room temperature to maintain crispness.
• For a nuttier flavor, you can lightly toast the peanuts before adding them to the mixture if desired.

Keywords: peanut brittle, vintage candy, homemade brittle, classic peanut brittle recipe, candy recipe, holiday sweets