Old-fashioned peanut brittle is easy to make on the stove using just a few basic ingredients. It's a classic hard candy that's loaded with peanuts and is ultra buttery in flavor!
Course Dessert
Cuisine American
Keyword Christmas
Prep Time 25 minutesmins
Cook Time 30 minutesmins
Cooling Time 45 minutesmins
Total Time 1 hourhr40 minutesmins
Servings 50pieces
Author Danielle
Ingredients
2cupsgranulated sugar(400 grams)
1cuplight corn syrup(320 grams)
½cupwater(120 ml)
2cupsdry roasted and lightly salted peanuts(280 grams)
¼cupunsalted buttersoftened and cubed into small pieces (60 grams)
1teaspoonbaking soda
2teaspoonspure vanilla extract
Instructions
Line a cookie sheet with parchment paper and set aside.
Mix the granulated sugar, corn syrup, and water together in a large saucepan (make sure to use one larger than what you think you will need). Cook over medium-low heat, stirring occasionally, until the sugar mixture reaches 250°F (121°C).
With the heat still on, add the peanuts and stir. Continue cooking, stirring continuously, until the mixture reaches 300°F (150°C). I recommend using an instant-read thermometer or a candy thermometer for this step.
Turn off the heat and remove the saucepan from the stove. Quickly add the butter, baking soda, and vanilla extract. Make sure to stir quickly, but carefully, because the mixture will release a lot of steam. Continue stirring until the butter is fully mixed in.
Carefully, pour the hot candy mixture over the prepared cookie sheet and use the back of a spoon or rubber spatula to spread it into an even layer. If needed, you can use two forks to help spread the peanut brittle into a thinner layer.
Allow the peanut brittle to cool completely, about 45 minutes to 1 hour, before breaking into pieces and eating.
Video
Notes
Storage Instructions: Store the cooled peanut brittle in an airtight container on the counter for up to 2 weeks.