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–+ servings
classic peanut brittle on pan

Classic Peanut Brittle

Kitchen Ready Betty
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.
5 from 1 vote
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Prep Time 1 minute
Cook Time 15 minutes
Rest Time 1 hour
Total Time 1 hour 16 minutes
Course Confections
Cuisine American
Servings 40
Calories 131 kcal

Equipment

  • medium nonstick saucepan
  • stirring spoon
  • candy or cooking thermometer
  • measuring cups
  • parchment paper
  • 2 large rimmed baking sheets or jelly roll pans (about 15x12in.)
  • spreading spatula

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Ingredients
  

  • 2 cups sugar
  • 1 cup light corn syrup
  • ⅓ cup water
  • 1 pound salted peanuts Spanish preferred, but can use cocktail peanuts
  • 1 tablespoon butter
  • 1 tablespoon baking soda

Instructions
 

  • 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.)
  • 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 ¼ 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.
  • Allow to set for one hour on your counter before breaking into pieces by hand.
  • Store in an airtight container and keep on your counter. DO NOT REFRIGERATE. Enjoy within 6-8 weeks.

Notes

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!

Nutrition

Calories: 131kcalCarbohydrates: 18gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 1mgSodium: 139mgPotassium: 88mgFiber: 1gSugar: 17gVitamin A: 9IUCalcium: 13mgIron: 0.3mg
Keyword candy, classic peanut brittle, classic recipe, confection, holiday gifting, light corn syrup, peanut brittle, peanut candy, peanuts, Spanish peanuts, treat, vintage treat
Tried this recipe?Let us know how it was!