Old-Fashioned Buttery Peanut Brittle
Classic Peanut Brittle is a timeless candy-making masterpiece. Renowned for its buttery depth, nutty aroma, and airy, shatter-crisp texture, this treat is ideal for holiday gifting or storing in tin containers for easy snacking.
The secret to light, snappy brittle lies in the addition of baking soda at the very end of the cooking process. As the soda reacts with the molten sugar, it creates millions of micro-bubbles, turning a dense caramel into a delicate, fragile crisp that won’t stick to your teeth.
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Yield: Approximately 1.5 lbs of brittle
Ingredients
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1 cup granulated sugar
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½ cup light corn syrup
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¼ cup water
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¼ cup unsalted butter, cubed
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1 ½ cups raw, unsalted peanuts
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1 tsp baking soda
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1 tsp pure vanilla extract
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½ tsp fine sea salt
Step-by-Step Instructions
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Prepare Your Station: Measure all ingredients before turning on the stove, as the final steps move extremely fast. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
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Dissolve and Cook: Combine the sugar, corn syrup, water, and butter in a heavy saucepan over medium heat. Stir constantly until the butter melts and the sugar completely dissolves. Bring the mixture to a steady boil.
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Cook with Peanuts: Stir in the raw peanuts. Continue cooking, stirring frequently to prevent scorching, until the candy thermometer registers 300°F (149°C). The mixture should turn a light golden color and emit a toasted nut fragrance.
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Aerated Foam Reaction: Remove the pan from heat immediately. Quickly stir in the baking soda, vanilla extract, and salt. The sugar syrup will foam vigorously and turn pale and opaque—this is normal and creates the light structure.
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Pour and Cool: Instantly pour the hot candy onto the prepared baking sheet. Using an offset spatula, spread it outward as thin as possible without deflating the air bubbles. Allow it to cool undisturbed for 30 minutes, then snap into rustic, irregular shards.