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The Ultimate Easy Old-Fashioned Peanut Brittle Recipe: Perfect Snap Guaranteed

Close-up of shiny, broken pieces of homemade peanut brittle recipe stacked on parchment paper.
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I am Alex, and I am happy you are here. This recipe shows you how to make classic homemade peanut brittle with that perfect snap. We focus on hitting the hard crack stage using a candy thermometer so your brittle is never chewy. This sweet and salty snack uses simple pantry ingredients and is ideal for holiday candy or gifting.

Ingredients

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

Instructions

  1. Prepare your baking surface: Lightly grease a large baking sheet or line it with parchment paper or a silicone mat. Set aside.
  2. Combine sugar, corn syrup, and water in a heavy-bottomed, 3-quart saucepan. Stir gently over medium heat until the sugar dissolves.
  3. Insert a candy thermometer into the mixture, avoiding the bottom of the pan.
  4. Increase heat to medium-high. Boil the mixture without stirring until it reaches 250 degrees Fahrenheit (121 degrees Celsius), the soft-ball stage. Watch this closely.
  5. Add the roasted peanuts to the boiling syrup. Stir them in gently.
  6. Continue to cook the mixture, stirring occasionally to prevent scorching, until the temperature reaches 300 degrees Fahrenheit (149 degrees Celsius). This is the hard crack stage. This step is critical for a perfect brittle snap.
  7. Immediately remove the saucepan 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.
  8. Pour the hot mixture onto the prepared baking sheet. Use a heat-safe spatula to spread it thinly and evenly. Work quickly, as it hardens fast.
  9. Let the brittle cool completely at room temperature for at least 30 minutes until hard.
  10. Once fully cooled, break the peanut brittle into irregular pieces. Store in an airtight container.

Notes

  • Use a candy thermometer for accuracy; guessing the temperature leads to chewy brittle.
  • Ensure your baking soda is fresh; old baking soda will not create the necessary airy texture.
  • If you do not have roasted peanuts, you can toast raw peanuts in a dry skillet over medium heat until fragrant before starting the recipe.
  • This recipe is excellent for making homemade holiday gifts.

Nutrition

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

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