Oh, peanut brittle – just the smell of it takes me right back to my grandma’s kitchen at Christmastime! She’d stand there stirring that bubbling sugar mixture, me bouncing on my toes waiting for that magical moment when she’d toss in the peanuts and the whole kitchen would fill with that sweet, nutty aroma. That’s why I’m so passionate about sharing this old fashioned peanut brittle recipe with you – it’s the real deal, just like Grandma used to make.
What I love most about this recipe is how simple yet spectacular it is. With just a handful of pantry staples and about 30 minutes, you’ve got crispy, golden candy loaded with peanuts – the kind that snaps perfectly when you break it and melts in your mouth. No fancy equipment needed (though a candy thermometer does help!), just good old-fashioned candy-making magic.
There’s something so special about recipes passed down through generations. This old fashioned peanut brittle has stood the test of time because it just works – perfect texture every time, that irresistible combination of sweet and salty, and those satisfying peanut-packed bites. Whether you’re making it for holiday gifts or just because you deserve a treat, this brittle never disappoints.
Why You’ll Love This Old Fashioned Peanut Brittle Recipe
Let me tell you why this recipe has been my go-to for years – once you try it, you’ll understand the hype!
- That perfect snap: We’re talking serious crunch here – the kind that makes your teeth happy and your taste buds dance.
- Foolproof method: No fancy techniques, just straightforward candy-making that even beginners can master (my 12-year-old niece nailed it on her first try!).
- Gift-worthy goodness: Package this brittle in cute tins or bags, and suddenly you’re everyone’s favorite person during the holidays.
- Nostalgia in every bite: One taste and you’re transported back to simpler times – it’s like edible time travel.
- Quick magic: From stove to cooling rack in under 30 minutes? Yes please!
Trust me, once you hear that first satisfying snap as you break a piece, you’ll be hooked just like I was.
Ingredients for Old Fashioned Peanut Brittle
Here’s everything you’ll need to make this classic candy – and yes, I’m picky about these exact ingredients because they make all the difference!
- 2 cups granulated sugar: Plain white sugar works best here – don’t try substituting brown sugar or you’ll lose that classic brittle texture.
- 1 cup light corn syrup: This helps prevent crystallization and gives that perfect glossy finish.
- 1/2 cup water: Just regular tap water – it helps dissolve the sugar evenly.
- 2 cups roasted peanuts: I prefer unsalted so I can control the saltiness, but salted works too if that’s what you’ve got.
- 1/4 teaspoon salt: Trust me, this tiny bit makes the flavors pop!
- 2 tablespoons butter: Real butter only – it adds richness and helps with texture.
- 1 teaspoon vanilla extract: My secret weapon for depth of flavor.
- 1 teaspoon baking soda: This creates those lovely air bubbles that make the brittle light and crisp.
See? Nothing fancy – just good, honest ingredients that transform into something magical on the stovetop!
How to Make Old Fashioned Peanut Brittle
Okay, let’s get to the fun part – making this magical candy! Don’t let the thermometer scare you; I’ll walk you through each step so you end up with perfect brittle every time.
Preparing the Pan and Mixture
First things first – grease a large baking sheet really well with butter or cooking spray (I use the butter wrapper from my measured butter – waste not!). Set this aside because you’ll need it in a hurry later.
Now grab your heaviest saucepan – trust me, a thin pan will burn your sugar. Combine the sugar, corn syrup and water over medium heat. Stir constantly just until the sugar dissolves completely (about 3-4 minutes). You’ll know it’s ready when the mixture looks clear rather than cloudy.
Cooking to the Hard Crack Stage
Here’s where patience pays off! Once it starts boiling, stop stirring completely – I know it’s tempting, but stirring now can cause crystallization. Clip your candy thermometer to the pan’s side. This is your new best friend – we’re waiting for exactly 300°F (hard crack stage).
The mixture will bubble furiously and turn golden as it cooks – totally normal! Just keep an eye on that thermometer. It usually takes about 15 minutes to reach temperature, but every stove is different. Resist the urge to walk away – sugar can go from perfect to burnt fast!
Adding Peanuts and Finishing Touches
As soon as you hit 300°F, pull the pan off the heat. Working quickly (but carefully – it’s crazy hot!), stir in the peanuts, salt, butter and vanilla. The butter will melt instantly – that’s what you want!
Now the magic happens – sprinkle in the baking soda and stir vigorously. The mixture will puff up and foam like crazy – this creates those wonderful air pockets that make the brittle light instead of tooth-breaking hard. Don’t panic – it’s supposed to look like a science experiment!
Cooling and Breaking the Brittle
Immediately pour the foamy mixture onto your prepared baking sheet. Use a heatproof spatula to spread it thinly – about 1/4 inch thick is perfect. Try to distribute the peanuts evenly as you go.
Now comes the hardest part – waiting! Let it cool completely at room temperature (about 30 minutes). Once cool, break it into irregular pieces with your hands or a butter knife. The satisfying SNAP when it breaks is music to any candy maker’s ears!
Tips for Perfect Old Fashioned Peanut Brittle
After making dozens (okay, maybe hundreds) of batches, I’ve picked up some foolproof tricks for peanut brittle perfection:
- Pan matters: That heavy-bottomed saucepan isn’t just a suggestion – it’s insurance against scorched sugar. Thin pans create hot spots that’ll burn your brittle.
- Thermometer check: Test your candy thermometer in boiling water first – it should read 212°F. Off by a few degrees? Adjust your target temp accordingly.
- Work fast: When it’s time to add mix-ins, move like you mean it! The sugar starts setting quickly once off heat heat.
- Spread thin: Resist the urge to pile it thick – thinner layers over 1/4 inch won’t crisp up properly.
- Storage secret: Keep your brittle in an airtight container with a piece of parchment between layers. Moisture is the enemy!
Remember – even “imperfect” brittle still tastes amazing, so don’t stress. The more you make it, the better you’ll get!
Ingredient Substitutions and Variations
Now, I’m usually a stickler for following Grandma’s recipe to the letter, but I’ve played around enough to know some smart swaps that still give you delicious results. Here are my favorite tweaks when you’re in a pinch:
- Corn syrup alternatives: Honey works beautifully – just reduce the amount slightly since it’s sweeter. Expect a deeper golden color and richer flavor.
- Nut options: Almonds or cashews make fabulous brittle too! Toast them first for extra crunch. Just keep the same 2 cup measurement.
- Butter swap: In a dairy-free pinch, coconut oil works surprisingly well – same amount, same method.
- Flavor boosters: Try adding 1/2 teaspoon cinnamon with the vanilla, or sprinkle sea salt on top before it cools for gourmet flair.
The key with substitutions? Small batches first – test your changes before committing to a big batch for gifts!
Storing and Serving Old Fashioned Peanut Brittle
Here’s the thing about peanut brittle – if you don’t store it right, it’ll turn into a sticky mess faster than you can say “candy catastrophe!” My foolproof method? Layer pieces between parchment paper in an airtight container at room temperature. This keeps it crisp for up to 3 weeks – though let’s be honest, it never lasts that long in my house!
For gifting, I love packing brittle in cute tins or clear cellophane bags tied with ribbon. It makes such a heartfelt homemade present. At parties, I pile broken pieces into little bowls around the room – they disappear like magic! Pro tip: brittle makes an amazing ice cream topping when you crush it into smaller bits. The sweet-salty crunch against cold creamy vanilla? Absolute perfection.
Nutritional Information
Now, let’s be real – we’re not eating peanut brittle for its health benefits! But because I know you’re curious, here’s the nutritional scoop per 1-ounce serving (about a small handful):
- 150 calories – hey, it’s candy!
- 20g sugar – pure sweet happiness
- 7g fat – mostly from those glorious peanuts
- 3g protein – peanuts pulling their weight
Remember, these are estimates – your exact numbers might vary slightly based on peanut size or how thin you spread your brittle. But honestly? When you’re enjoying that perfect crunch, who’s counting?
Frequently Asked Questions
Over the years, I’ve gotten all sorts of questions about this old fashioned peanut brittle recipe – here are the ones that come up most often!
Can I use raw peanuts instead of roasted?
Absolutely! Just toast them in a dry skillet first until golden and fragrant. Raw peanuts won’t have that same nutty depth otherwise.
Why did my brittle turn out sticky?
Usually means it didn’t quite reach 300°F – invest in a good candy thermometer! Humidity can also cause stickiness, so make it on dry days if possible. Humidity can affect candy making.
Can I double the recipe?
I don’t recommend it – candy making needs precise temperatures, and doubling makes it harder to control. Make two separate batches instead!
Help! My brittle is too hard to chew!
You probably cooked it past 300°F. Next time, pull it off the heat right at temperature – those few degrees make all the difference!
How do I clean my sticky pan?
Fill it with water and bring to a boil – the sugar will dissolve right off. Works like magic!
Share Your Brittle Adventures!
Oh how I’d love to hear about your peanut brittle triumphs (or even the funny kitchen disasters – we’ve all been there!). Did your family go crazy for it? Maybe you discovered a brilliant new variation? Drop me a comment below with your stories – there’s nothing more rewarding than knowing this old fashioned peanut brittle recipe is bringing joy to other kitchens too!
And hey, if you snapped a photo of your golden masterpiece, tag me on social media – I’ll feature my favorites each month. Nothing makes me happier than seeing generations passing down this sweet tradition, just like my grandma did for me. If you are interested in other sweet treats, check out this blue velvet cake recipe.
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Irresistible 30-Minute Old Fashioned Peanut Brittle Recipe
- Total Time: 30 mins
- Yield: 2 pounds 1x
- Diet: Vegetarian
Description
A classic old-fashioned peanut brittle recipe that’s crispy, sweet, and packed with peanuts. Perfect for holiday treats or homemade gifts.
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups roasted peanuts
- 1/4 teaspoon salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Grease a large baking sheet and set aside.
- In a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring until sugar dissolves.
- Once boiling, stop stirring and insert a candy thermometer. Cook until the mixture reaches 300°F (hard stage).
- Remove from heat and quickly stir in peanuts, salt, butter, and vanilla.
- Add baking soda and stir well (mixture will foam).
- Immediately pour onto the prepared baking sheet and spread thinly.
- Let cool completely, then break into pieces.
Notes
- Work quickly once the mixture reaches 300°F.
- Use a heavy-bottomed saucepan to prevent burning.
- Store in an airtight container to maintain crispness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 oz
- Calories: 150
- Sugar: 20g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 2mg
Keywords: peanut brittle, homemade candy, old fashioned recipe, sweet treat