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Stacked pieces of old fashioned peanut brittle showing the peanuts and crisp brittle.

Peanut Brittle Recipe

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4.67 from 3 votes
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Yield 2 ¼ pounds
Category Candy, Dessert
Cuisine Amercican
Author Lauren Grant

Description

This old-fashioned peanut brittle recipe is crunchy and crisp, sweet, salty and of course nutty.

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Ingredients

Instructions

  • Generously coat a half-sheet pan (or two quarter sheet pans) with butter.
  • Combine 2 cups (400g) sugar, ½ cup (165g) light corn syrup, ½ cup (165g) dark corn syrup, ½ cup water and ¼ teaspoon salt in a saucepan. Cook over medium heat, stirring, until sugar has dissolved, 3–5 minutes.
  • Bring mixture to a boil (this will take 5–8 minutes), add 1 cup (226g) butter and cook, stirring frequently until mixture reaches 280ºF (138ºC) (soft crack stage), 15–20 minutes.
  • Stir in 3 cups (410g) peanuts and continue to cook until mixture reaches 305ºF (151ºC) (hard crack stage), about 10 minutes.
  • Off heat, stir in 1 teaspoon vanilla and 1 teaspoon baking soda and stir quickly (mixture will foam). Immediately pour mixture into prepared sheets, dividing evenly.
  • Using a greased spatula, press brittle into an even layer.
  • Sprinkle brittle lightly with additional kosher salt.
  • Let brittle cool completely then break into pieces. Store in an airtight container at room temperature for up to 1 month.

Equipment

saucepan
rubber spatula
Candy Thermometer
baking sheets
Liquid Measuring Cups

Notes

Storage: Peanut brittle should be stored in an airtight container at room temperature for up to a month. For longer storage, you can store the airtight container in the freezer for up to 3 months. Just be sure to let the peanut brittle sit out at room temperature for a while before biting in. 
And most importantly, keep peanut brittle away from any moisture to ensure it stays crisp and dry.
For a thinner brittle: use two half-sheet pans instead of one. Coat both sheet pans with butter and divide the mixture between those. Additionally, you can stretch it out by lifting and pulling at edges with forks.
Not sure what pan size you have? 
  • Full-sheet pans measure 26-by-18 inches
  • Half-sheet pans measure 18-by-13 inches
  • Quarter-sheet pans measure 13-by-9 inches
Peanuts: For a super traditional Old-Fashioned Peanut Brittle, use Spanish Peanuts. Or use dry-roasted salted peanuts that have peanuts and salt (and maybe oil) listed as the only ingredients. Avoid any that list garlic or onion powder. 

Nutrition

Serving: 2medium pieces (1/30th of recipe)Calories: 208kcalCarbohydrates: 23gProtein: 3.5gFat: 12.5gSaturated Fat: 4.5gCholesterol: 16mgSodium: 107mgFiber: 1gSugar: 16g
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