If you’re searching for a sweet treat that never goes out of style, look no further than Classic Peanut Brittle. This golden, glass-like candy is loaded with crunchy, nutty peanuts and boasts that deeply caramelized, buttery flavor you crave in homemade confections. Whether you’re making it for a holiday tray, gifting it to friends, or simply satisfying your inner candy fanatic, Classic Peanut Brittle has a timeless charm and a totally irresistible snap!
Ingredients You’ll Need
Just a handful of pantry staples come together to work their magic in this recipe. Each ingredient not only plays its unique role in flavor and texture but can truly make the difference between an average candy and an unforgettable batch of Classic Peanut Brittle.
- Granulated Sugar: The foundation of the brittle, providing sweetness and that signature hard-crack crunch after it caramelizes.
- Light Corn Syrup: Prevents unwanted sugar crystallization, so your brittle stays smooth and easy to bite into.
- Water: Helps dissolve the sugar and gives you a little extra time to reach the perfect caramel color.
- Salt: A pinch of salt sharpens the flavors and perfectly balances the sweetness.
- Raw Peanuts: The star of the show! Use shelled, skin-on or skinless peanuts depending on your preference for texture and color.
- Unsalted Butter: Melts in for rich flavor and an especially crisp, shattering finish.
- Baking Soda: Creates tiny bubbles, making the brittle extra light and airy rather than jaw-breakingly hard.
- Vanilla Extract: Rounds out the flavor with a warm, inviting aroma just as you finish the candy.
How to Make Classic Peanut Brittle
Step 1: Prepare Your Pan
Begin by lining a sturdy baking sheet with parchment paper or a silicone baking mat, then give it a light coat of nonstick spray or butter. This simple step ensures your Classic Peanut Brittle will peel away effortlessly once cooled—no chiseling required!
Step 2: Dissolve and Boil the Syrup
In a heavy-bottomed saucepan, combine the granulated sugar, corn syrup, water, and salt. Set the pan over medium heat and stir constantly until the mixture is clear and the sugar has fully melted. Once it comes to a boil, stop stirring and attach a candy thermometer—patience is key here as you wait for that bubbling syrup to transform.
Step 3: Cook to Soft Crack Stage
Allow the mixture to cook undisturbed until your thermometer reads 280°F (soft crack stage). This is when the syrup starts to thicken and the flavor deepens. Resist the urge to stir, as this helps avoid any grainy crystals forming in your Classic Peanut Brittle base.
Step 4: Add the Peanuts and Cook to Hard Crack
Now it’s time for those peanuts to shine! Stir in the raw peanuts gently but thoroughly, then continue cooking and stirring frequently. Watch closely as the mixture inches up to 300°F (hard crack stage) and turns a beautiful golden brown—this is candy perfection!
Step 5: Finish with Butter, Baking Soda, and Vanilla
Once the thermometer hits 300°F, quickly remove the pan from the heat. Immediately stir in the unsalted butter, baking soda, and vanilla extract. The mixture will bubble up and look a bit foamy—don’t worry, that’s exactly what you want for a tender-crisp Classic Peanut Brittle.
Step 6: Pour, Spread, and Cool
Working quickly (the candy sets fast!), pour the hot brittle onto your prepared baking sheet. Use a greased spatula to spread it out into a thin, even layer. Let it cool undisturbed at room temperature until it’s completely firm—then comes the most satisfying part: breaking it into shards!
How to Serve Classic Peanut Brittle
Garnishes
Sometimes the simplest presentation is best, but you can dress up Classic Peanut Brittle with a sprinkle of flaky sea salt or a light drizzle of melted chocolate. A dusting of powdered sugar before it sets can add a frosty look perfect for gift trays.
Side Dishes
Set out a bowl of Classic Peanut Brittle beside mugs of hot coffee, creamy hot chocolate, or even a scoop of vanilla ice cream. This crunchy treat is fantastic with salty snacks, like popcorn or pretzels, for a sweet-and-savory flavor experience.
Creative Ways to Present
For a festive touch, break brittle into rustic pieces and wrap them in cellophane bags or tuck them into mason jars tied with ribbon. You can also chop the brittle and use it as a crunchy topping for cupcakes, parfaits, or even yogurt bowls to add a nostalgic twist.
Make Ahead and Storage
Storing Leftovers
Once your Classic Peanut Brittle is thoroughly cooled and broken into pieces, pop leftovers into an airtight container. Stored at room temperature in a cool, dry place, it’ll keep crispy and fresh for up to two weeks.
Freezing
Need to squirrel some away for a later treat? Good news—Classic Peanut Brittle can be frozen! Package it tightly in layers separated by parchment and seal well. Let it come to room temperature in the unopened container before serving to prevent sticky condensation.
Reheating
Reheating isn’t really necessary, but if your brittle softens (perhaps from humidity), pop those pieces onto a lined baking sheet and warm gently in a low oven (about 250°F) for five minutes, then let cool. It’ll regain some of its snappy texture.
FAQs
Can I use roasted or salted peanuts instead of raw?
Absolutely! Roasted or salted peanuts add a deeper, toastier flavor to Classic Peanut Brittle. If using salted nuts, dial back the added salt to keep the flavor balanced.
Why did my brittle turn out chewy instead of crunchy?
This usually happens if the candy didn’t quite reach the final 300°F (hard crack stage). Using an accurate candy thermometer and waiting for the right temperature is crucial for that signature crunch.
What’s the best way to break up the brittle?
Once it’s cooled, lift the slab from the baking sheet and snap it with your hands, or use a butter knife to help start the cracks. A few gentle taps and it’ll break into wonderfully jagged shards perfect for sharing.
Is Classic Peanut Brittle gluten-free?
Yes, this Classic Peanut Brittle recipe is naturally gluten-free, provided your ingredients (especially the corn syrup and vanilla) are gluten-free certified. Always double-check labels if you’re sharing with someone who has allergies.
Can I make Classic Peanut Brittle without a candy thermometer?
While a thermometer takes out the guesswork, you can watch for visual cues: the mixture turns a rich golden color and drops of syrup form brittle, crackly threads in cold water. If you love making candy, investing in a thermometer is absolutely worth it!
Final Thoughts
If you’ve never tried making candy before, Classic Peanut Brittle is the perfect place to start—simple, nostalgic, and guaranteed to win over anyone lucky enough to taste it. Trust me, sharing a batch of this homemade treat is equal parts delicious and rewarding, so don’t be surprised if it becomes a new tradition in your kitchen!
Print
Classic Peanut Brittle Recipe
- Total Time: 25 minutes
- Yield: 10 servings 1x
- Diet: Gluten-Free, Vegetarian
Description
Learn how to make classic peanut brittle at home with this easy recipe. Crunchy, sweet, and packed with peanuts, this homemade candy is a perfect treat for any occasion.
Ingredients
Ingredients:
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup raw peanuts (shelled and skin-on or off)
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper and grease lightly.
- Cook Sugar Mixture: Combine sugar, corn syrup, water, and salt in a saucepan. Cook until boiling.
- Add Peanuts: Stir in peanuts and cook until golden brown.
- Finish Brittle: Remove from heat, mix in butter, baking soda, and vanilla. Spread mixture on the baking sheet.
- Cool and Break: Let cool, then break into pieces.
Notes
- Work quickly when pouring the hot brittle to prevent it from hardening in the pan.
- Store in an airtight container at room temperature for optimal crispness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 200
- Sugar: 20g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
