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.
Servings: 12
Calories: 328kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 328kcal | Carbohydrates: 54g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 113mg | Potassium: 181mg | Fiber: 2g | Sugar: 50g | Calcium: 29mg | Iron: 1mg