Go Back
–+ servings
Old Fashioned Peanut Brittle | Kitchen Cents
Rachel

Classic Peanut Brittle

4.34 from 9 votes
Crunchy sweet candy filled with toasted peanuts.  A classic treat for the holidays and a fabulous edible gift.
Print Recipe Pin Recipe
Cook Time 30 minutes
Additional Time 15 minutes
Total Time 45 minutes
Servings: 80 -100 pieces (1"x1")

Ingredients
  

Step 1 - sugar mixture (cook to 270 degrees F.)
  • 3 cups sugar
  • 1 cup white corn syrup
  • 1 cup water
Step 2 - add peanuts (cook to 305 degrees F.)
  • 3 cups RAW unroasted Spanish peanuts
Step 3 - remove from heat add remainder of ingredients
  • 2 T butter
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 tsp baking soda

Method
 

  1. Have ready in small bowl (mixed together), vanilla, salt, and baking soda)
Step 1
  1. Add sugar, corn syrup and water to pan. Bring to boil over medium to medium-high heat. WASH SIDES OF POT with water and a basting brush to wash uncooked sugar crystals back into mixture. Using a calibrated candy thermometer, heat sugar mixture to 260 degrees F.
Step 2
  1. Add raw Spanish peanuts. Stir mixture slowly but continuously to avoid burning peanuts. Wash sides if needed (if candy splatters onto sides of pot). Cook until temperature reaches 305 degrees F.
Step 3
  1. Add butter.
  2. Remove pot from heat. Add baking soda, salt, vanilla mixture. Stir briskly. Mixture will foam. Pour out onto oiled/greased cookie sheet. DON'T SCRAPE PAN OUT as this can cause your candy to go grainy. Spread mixture quickly with the back of the spoon.
  3. When peanut brittle has cooled sufficiently to tough with the tips of the fingers, pick up the batch and turn it over. This helps force the peanuts to come to the surface on both sides (it looks much prettier).
  4. When hardened enough, break into pieces.

Tried this recipe?

Let us know how it was!