Print

Vintage Peanut Brittle Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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