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Classic Old Fashioned Peanut Brittle Recipe for a Perfect Snap

Close-up of broken, shiny pieces of homemade peanut brittle recipe served on a small, light-colored plate.
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Follow this easy, step-by-step guide to make crunchy, old fashioned peanut brittle at home. We focus on candy thermometer tips to guarantee the hard crack stage for that satisfying, non-chewy snap every time. This buttery, sweet and salty snack is perfect for holiday candy making or homemade food gifts.

Ingredients

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

Instructions

  1. Prepare your 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, large saucepan. Stir gently until the sugar dissolves.
  3. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  4. Place the pan over medium-high heat. Do not stir the mixture once it begins to boil. Allow the mixture to cook until it reaches 250 degrees Fahrenheit (Soft Ball Stage).
  5. Once it reaches 250 degrees F, stir in the roasted peanuts. Continue cooking, stirring occasionally to prevent scorching, until the mixture reaches 300 degrees Fahrenheit (Hard Crack Stage). This temperature is crucial for a crunchy candy that snaps.
  6. Immediately remove the pan from the heat. Quickly stir in the butter, vanilla extract, and then rapidly stir in the baking soda. The mixture will foam up significantly. Work quickly.
  7. Pour the entire foaming mixture onto the prepared baking sheet. Do not spread or scrape the sides of the pan; let it flow naturally.
  8. Allow the brittle to cool completely, about 30 to 45 minutes, until hard.
  9. Once fully cooled and hard, break the peanut brittle into irregular shards. Store in an airtight container at room temperature.

Notes

  • Use a candy thermometer; this is the key to achieving the hard crack stage and avoiding chewy brittle.
  • Do not stir the sugar syrup after it starts boiling until you add the peanuts; stirring can cause crystallization.
  • The baking soda reacts with the hot syrup, creating air bubbles that result in a lighter, crisp texture.
  • For a gift-worthy presentation, wrap pieces individually in cellophane bags tied with ribbon.

Nutrition

Find it online: https://cookingzenith.com/peanut-brittle-recipe-classic-snap/