Classic Peanut Brittle
An old fashioned confection that has stood the test of time, Classic Peanut Brittle is a simple treat that is fun to eat. Each cracking-good bite is full of great peanut flavor and sweetness. Made on the stovetop with only 6 ingredients, this nostalgic candy is easy to make and is a great gifting option for the holidays.
Why We Love It
Every once in a while, I get in a nostalgic kind of mood where I crave old fashioned treats like root beer barrels, cinnamon disks and hard butterscotch candies. There's just something special about enjoying those candies from long ago.
One of the classics I enjoy the most though is peanut brittle. It's fun to crack into pieces and has that whimsical, old-timey classic feel, shiny luster, and great peanut flavor. It's also one of the easiest vintage candies to make.
Classic Peanut Brittle is made exclusively on the stove top with a candy or cooking thermometer (a must have!), then sets in one giant piece at room temperature before being broken into a ton of unique pieces by hand. With just 6 ingredients that are easily found at the store, it's hard to come up with an excuse not to make this super tasty confection!
Classic Peanut Brittle may be basic in terms of ingredients and prep, but it always tastes special and makes a great gift!
If you're looking for more easy confections to gift for the holidays and other occasions, check out Peanut Clusters, Christmas Bark, Creamy Marshmallow Fudge and Candied Mixed Nuts!
Why You'll Love It
| Only 6 ingredients- This classic confection uses a lot of basic pantry staples that are easy to find at the store. Easy to prepare- There's no oven involved, just stirring on the stovetop for about 15 minutes--that's it! Then let it cool and set on the counter before breaking it into pieces. Bragging rights as a candy master- With the aid of a candy thermometer (a must have for this recipe), you'll get the right consistency with perfect results--especially with this easy to follow recipe. Great for the holidays- Make several batches and serve at gatherings. Classic Peanut Brittle also makes a great gift! |
Classic Peanut Brittle FAQ
| What is Peanut Brittle? Peanut Brittle is a hard sugar candy that is flavored with peanuts and broken into pieces once cooled. It is a classic confection that has been around for centuries. You can find many different kinds of brittle with a variety of nuts all over the world, but it's believed that Peanut Brittle has origins in the Southern United States. Can I make Peanut Brittle without light corn syrup? While there are other recipes out there that don't include it, I've found that corn syrup is the best sweetener and emulsifier that you can use for brittle. It really helps to form a good texture in this recipe, and is an integral part that cannot be omitted. What is the difference between Spanish peanuts and cocktail peanuts? Spanish peanuts are used in a lot of baked goods and are also found in peanut butter. They are typically bigger and have a red skin. Cocktail peanuts are smaller and are packaged without their skins. You can use either for this recipe, but because of the Spanish peanut's higher oil content, size and texture, they are the preferred choice for Classic Peanut Brittle and many other baked goods. Should you refrigerate Peanut Brittle? Do NOT refrigerate any brittle--EVER! While refrigeration is great for so many confections, it is not a good idea for brittles. The moisture from the fridge causes the brittle to soften--even when stored in a good container. When waiting for the brittle to cool, just leave it on the counter to do so, and then store it always at room temperature. This is definitely one tip you want to remember! |
Classic Peanut Brittle Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/3 cup water
- 1 pound salted peanuts (Spanish preferred, but can use cocktail peanuts)
- 1 tablespoon butter
- 1 tablespoon baking soda
How to Make Classic Peanut Brittle
You'll want to gather the following equipment:
- medium saucepan
- stirring spoon
- candy or cooking thermometer (A must-have for this recipe!)
- mixing spoon
- measuring cups
- parchment paper
- 2 large rimmed baking sheets or jelly roll pans (about 15x12in.)
- spreading spatula
Getting Started
Line 2 large baking sheets with parchment paper and set aside--but keep these nearby for the final step.
Combine sugar, corn syrup and water in medium saucepan. Bring to a full boil, then cook over medium heat to soft ball stage (235-240 degrees) on a candy thermometer. (Stir frequently.)
Kitchen Ready Betty tip: Thermometers that clip onto the side of the pan are very helpful. If you're using one that doesn't have that function, make sure the thermometer doesn't touch the bottom or side of the pan when testing the temperature.
Stir in peanuts. Continue cooking and stirring until hard crack stage (300-310 degrees) on candy thermometer.
Remove pan from heat and stir in butter and baking soda.
Immediately pour half of the mixture onto the parchment paper of one pan and the other half onto the other prepared pan.
Gently spread the mixture to a 1/4 inch thickness with a spreading spatula. Take care not to overspread, press, or manipulate too much, or the brittle's aerated texture from the baking soda will lessen.
Storing Classic Peanut Brittle
Store in an airtight container and keep on your counter. DO NOT REFRIGERATE. Enjoy within 6-8 weeks.
Classic Peanut Brittle is made exclusively on the stove top with a candy or cooking thermometer (a must have!), then sets in one giant piece at room temperature before being broken into a ton of unique pieces by hand. With just 6 ingredients that are easily found at the store, this vintage confection is easy to make and tastes great.
- 2 cups sugar
- 1 cup light corn syrup
- 1/3 cup water
- 1 pound salted peanuts (Spanish preferred, but can use cocktail peanuts)
- 1 tablespoon butter
- 1 tablespoon baking soda
Line 2 large baking sheets with parchment paper and set aside--but keep these nearby for the final step.
-
Combine sugar, corn syrup and water in medium saucepan. Bring to a full boil, then cook over medium heat to soft ball stage (235- 240 degrees) on candy thermometer. (Stir frequently.)
Thermometers that clip onto the side of the pan are very helpful. If you're using one that doesn't have that function, make sure the thermometer doesn't touch the bottom or side of the pan when testing the temperature. Stir in peanuts. Continue cooking and stirring until hard crack stage (300-310 degrees) on candy thermometer.
Remove pan from heat and stir in butter and baking soda.
-
Immediately pour half of the mixture onto the parchment paper of one pan and the other half onto the other prepared pan.
Gently spread the mixture to a 1/4 inch thickness with a spreading spatula. Take care not to overspread, press, or manipulate too much, or the brittle's aerated texture from the baking soda will lessen.
Store in an airtight container and keep on your counter. DO NOT REFRIGERATE. Enjoy within 6-8 weeks.
DO NOT REFRIGERATE PEANUT BRITTLE! I also advise not to freeze. Moisture affects the consistency and makes it soften.
A candy thermometer is essential for making this. Without knowing the exact temperature, it's very hard to gauge confection stages properly. If you don't achieve the right temperatures when making this, you will not get the same results.
Parchment paper is another must have. Sure, you could thoroughly grease pans, but that is much more work. Parchment paper works wonders with confections and this recipe is no exception!
Hi, I'm Betty! I live in Pennsylvania with my 2 human sons, 2 furry sons and my wonderful and supportive husband, who is my main cooking muse. When I'm not busy cooking or writing, I'm lifting a barbell, answering presidential trivia, thinking about the ocean, or going on long walks with my pups.
Thank you for checking out this recipe! Enjoy!
~Betty