Old Fashioned Peanut Brittle Recipe
A deliciously sweet, crunchy candy loaded with salty peanuts that's sure to please. Great for Christmas gifts, holiday candy trays, or all year long sweet.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Candy, Dessert
Cuisine: American
Keyword: candy, old fashioned, peanut brittle
Servings: 12
Calories: 328kcal
Author: Don't Sweat The Recipe
- 2 cups peanuts*
- 2 cups granulated sugar
- 3/4 cup corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Prepare a large baking sheet pan with parchment paper.
In a large saucepan mix the sugar, water, corn syrup, and salt.
2 cups granulated sugar, 3/4 cup corn syrup, 1/4 cup water, 1/4 teaspoon salt
Bring to a boil over medium-high heat, continue cooking stirring constantly until it reaches a candy thermometer reaches 310º-320º. (I bring mine to 320º.)
Remove from the heat, stir in the peanuts and baking soda.
2 cups peanuts*, 1/2 teaspoon baking soda
Pour onto the parchment paper and quickly spread to desired thinness.
Cool completely, break into pieces.
My grandmother always used raw shelled peanuts and would stir them in when the mixture came to a boil. I now use cocktail peanuts and stir them in at the end. They give it an extra little saltiness.
If you don't have a thermometer you can try the cold water test. Drop a little of the boiling candy liquid into a glass of cold water, it should separate into hard, brittle strands. This is how you will know the peanut brittle is at the hard crack stage.
Storing - Moisture is the enemy of peanut brittle. Store in an air-tight container or bag, layered with parchment or wax paper at room temperature for up to 2 weeks.
Freezing - Let the peanut brittle cool completely, break into pieces, place them in a freezer-safe container or bag, and freeze for up to 2 months.
Calories: 328kcal | Carbohydrates: 54g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 113mg | Potassium: 181mg | Fiber: 2g | Sugar: 50g | Calcium: 29mg | Iron: 1mg