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The Ultimate Easy Old Fashioned Peanut Brittle Recipe: Perfect Snap Every Time

Close-up of broken pieces of homemade peanut brittle recipe stacked on a light-colored plate.
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Make classic homemade peanut brittle with a satisfying, buttery crunch. This easy recipe focuses on clear candy thermometer guidance to achieve the hard crack stage, guaranteeing a shatteringly crisp texture perfect for holiday treats or gifting.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups roasted, unsalted peanuts
  • 2 tablespoons unsalted butter
  • 1 tablespoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare your baking surface by lightly greasing a large baking sheet or lining it with a silicone mat. Set aside.
  2. In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Stir gently over medium heat until the sugar dissolves completely.
  3. Insert a candy thermometer into the mixture, avoiding the bottom of the pan. Stop stirring once the mixture boils.
  4. Continue to cook the syrup without stirring until the temperature reaches 250 degrees Fahrenheit (Soft Ball Stage).
  5. Add the roasted peanuts to the syrup mixture. Stir gently to coat them evenly.
  6. Continue cooking, stirring occasionally to prevent scorching, until the mixture reaches 300 degrees Fahrenheit (Hard Crack Stage). Watch closely, as the temperature rises quickly at this point.
  7. Immediately remove the pan from the heat. Quickly stir in the butter, vanilla extract, and baking soda. The mixture will foam up rapidly. Stir just until combined.
  8. Pour the hot mixture onto the prepared baking sheet. Do not spread or scrape the sides of the pan; let it flow naturally.
  9. Allow the brittle to cool completely and harden, about 30 minutes. Do not touch or attempt to break it while warm.
  10. Once completely cool and hard, break the peanut brittle into irregular pieces. Store in an airtight container.

Notes

  • Use a candy thermometer for accuracy; hitting the hard crack stage (300°F) is essential for a crisp snap.
  • Do not stir the sugar mixture once it boils until you add the peanuts; stirring can cause crystallization, leading to chewy brittle.
  • The baking soda creates air bubbles, which contribute to the brittle’s light texture. Work quickly after adding it.
  • This brittle is excellent for homemade holiday candy gifts.

Nutrition

Find it online: https://delishcraze.com/peanut-brittle-recipe-perfect-snap/