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Vintage Peanut Brittle Recipe

★★★★★

4.8 from 108 reviews
  • Author: lilan
  • Total Time: 45 minutes
  • Yield: About 3 dozen bite-sized pieces 1x

Description

This classic Vintage Peanut Brittle recipe delivers a nostalgic crunchy candy made with toasted salted peanuts, buttery caramelized sugar, and a hint of vanilla. Cooked to the perfect hard crack stage, this peanut brittle is a timeless treat that combines sweet, nutty, and buttery flavors with a satisfying crunch. Ideal for holiday gifting, snacking, or topping desserts, it’s made on the stovetop and set on a sheet pan for easy slicing and sharing.

Ingredients

Scale

Peanut Brittle 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 Sheet Pan: Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal of the brittle once hardened. Set aside.
  2. Combine Syrup Ingredients: In a large (3-4 quart) stainless steel sauce pot, add water, granulated sugar, and corn syrup. Gently stir to combine.
  3. Attach Candy Thermometer: Place a candy thermometer on the side of the pot, ensuring the bulb is fully submerged but not touching the bottom for accurate temperature measurement.
  4. Cook to Firm Ball Stage: Turn heat to medium and allow the sugar mixture to boil undisturbed until it reaches 250°F, the firm ball stage. This usually takes 20-25 minutes depending on heat distribution.
  5. Add Butter and Peanuts: Slowly stir in the cubed butter until melted, then mix in the salted dry roasted peanuts evenly.
  6. Cook to Hard Crack Stage: Continue cooking and stirring occasionally until the temperature reaches 300°F-305°F, the hard crack stage, about 10-15 more minutes. Remove from heat immediately.
  7. Add Vanilla and Baking Soda: Stir in the vanilla extract and baking soda quickly and thoroughly. Be careful as the mixture will bubble and become foamy.
  8. Pour and Spread: Immediately pour the hot brittle mixture onto the prepared sheet pan. Spread into a thin, approximately ¼ inch thick, even layer using a silicone spatula. Work quickly as the brittle hardens fast.
  9. Cool and Break: Allow the peanut brittle to cool completely at room temperature. Once hardened, remove the parchment paper and break into bite-sized pieces.
  10. Serve or Store: Serve immediately or transfer peanut brittle to an airtight container for storage.

Notes

  • Use a candy thermometer for accurate temperature to ensure the perfect brittle texture.
  • Make sure to work fast when pouring the hot mixture to get an even thickness.
  • Store peanut brittle in an airtight container at room temperature to keep it crisp for up to 2 weeks.
  • For a nut-free version, omit peanuts and add toasted seeds or leave out completely.
  • Be cautious when handling hot sugar as it can cause severe burns.
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Candy
  • Method: Stovetop
  • Cuisine: American

Keywords: peanut brittle, vintage candy, homemade brittle, peanut candy, hard candy, caramel brittle

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