Old Fashioned Peanut Brittle

Old Fashioned Peanut Brittle has everything you need in a good Holiday Candy. Bonus, it makes the house smell like Caramel heaven.

I love this time of the year when I am trying out classic recipes to enjoy with family and friends. There is nothing like holidays when your house smells of butter and caramel.

Old Fashioned Peanut Brittle in a decorative plate - 2

My house smelled like caramel heaven when I was making this Old Fashioned Peanut Brittle. You don’t have to wait for holidays to make this delicious Old Fashioned Peanut Brittle. You can make them year-round and enjoy them.

I love to make these Old Fashioned Peanut Brittle this time of the year, as they work great as edible gifts. Pack them in cute little metal containers and distribute them to your neighbors and co-workers so they too, can enjoy this classic traditional Old Fashioned Peanut Brittle.

I have made quite a few different kinds of brittle in the past, like this 4 Ingredients Peanut Sesame and Ginger Brittle and Mixed Nut Brittle. All these recipes involve some kind of caramel and are slightly different from each other in flavor and the way you make them.

Old Fashioned Peanut Brittle in a decorative plate and some in zip locks - 3

I loved this Old Fashioned Peanut Brittle, as it reminded me of the fairs and street food. The butter and the caramel are just so addictive that you can’t stop with just one piece.

Like with any caramel and sugar syrup, watching for the correct stage is important. The brittle will be too chewy if taken out even a minute early or as hard as a rock if taken a minute late.

Do we need a Candy Thermometer?

I really wanted to make this Peanut Brittle using the help of a candy thermometer, but just when I was getting ready to make the brittle, I realized that my thermometer broke during our move, and I never replaced it.

It was a little scary to start making the brittle without the thermometer, but I was set on making them yesterday, and I did not want to postpone it. Thus began my process without the thermometer.

The end stage was pretty obvious, though. The mixture was bubbling like crazy and was a beautiful caramel color. Also, it was thickened to the extent that it started to leave the sides of the pan.

That is when I knew it was the right stage, and it worked. So, don’t give yourself the excuse of not having a candy thermometer to make this Old Fashioned Peanut Brittle. They are too delicious to pass for that reason.

Preparation time - 5 minutes Cooking time - 30 minutes plus about an hour of cooling time Difficulty level - Intermediate

Ingredients to make Old Fashioned Peanut Brittle - Makes about 25 large pieces

Granulated Sugar - 1 cup
Corn syrup - ½ cup
Water - ½ cup
Roasted Peanuts - 1 heaped cup (I used salted)
Baking soda - 1 tsp
Butter - 1 tablespoon plus more to grease the tray
Vanilla - 1 tsp

Old Fashioned Peanut Brittle - Some in a plate and some packed in zip lock bags - 4

Procedure to make Old Fashioned Peanut Brittle -

Grease a baking tray (10 x 13) with butter.

Measure the peanuts in a bowl and keep them ready. Also, measure the butter and vanilla in a small bowl and the baking soda in another small bowl, and keep them ready near the cooking surface. We will be using it really quickly once the sugar syrup reaches the right consistency, and hence it is important that we have everything measured and ready to add.
Combine the sugar, water, and corn syrup in a heavy-bottomed pan.
Heat it on a medium flame until the sugar melts and the mixture starts to boil.

Keep boiling the sugar until it starts to thicken.
Once the syrup reaches a softball stage, add the peanuts. I made the brittle without the candy thermometer. The soft ball stage is when you drop some syrup into a bowl of cold water, and you can gather the syrup as a soft and squishy ball. The syrup should be able to hold its shape and not melt when dropped in water. If using a candy thermometer, it will be around 235°F.

Reduce the heat to medium-low and keep stirring the mixture until it starts to thicken further and the syrup changes to a light golden color. If using a candy thermometer, it should reach a hard crack stage (about 305 to 310°F).
Turn off the flame and quickly add the butter, vanilla, and baking soda. Stir well for the butter to melt, and you will notice that the mixture will start to foam up.

peanut brittle mixture foaming and bubbling - 9

Once the mixture foams up evenly and the butter has melted, quickly pour it onto the prepared baking sheet and spread it as thin as possible. Use a fork to separate and spread if the mixture is too thick. All this has to be done very quickly.

Let the brittle cool down completely (at least an hour) and then break it into pieces and enjoy. Store them in an airtight container after they have cooled down completely.

Old Fashioned Peanut Brittle pieces in a green plate - 11

More Peanut Recipes

No Bake Peanut Butter Cereal Bar - Peanut Butter chocolate Cereal Bar
Lauki Subzi with Peanuts and Sesame
Asian Pasta Salad With Peanut Dressing
Kadalai Urundai | Verkadalai Mittai | Peanut Balls

Recipe

Equipment

▢ Heavy bottom pan
▢ Thermometer Optional
▢ Stove

Ingredients

▢ 1 cup Granulated Sugar
▢ ½ cup Corn syrup
▢ ½ cup Water
▢ 1 cup Roasted Peanuts heaped - I used salted
▢ 1 teaspoon Baking soda
▢ 1 tablespoon Butter plus more to grease the tray
▢ 1 teaspoon Vanilla

Instructions

Grease a baking tray (10 x 13) with butter.
Measure the peanuts in a bowl and keep it ready. Also measure the butter and vanilla in a small bowl and the baking soda in another small bowl and keep it ready near the cooking surface. We will be using it really quickly once the sugar syrup reaches the right consistency and hence it is important that we have everything measured and ready to add.
In a heavy bottom pan, combine the sugar, water and the corn syrup.
Heat it in medium flame until the sugar melts and the mixture starts to boil.
Keep boiling the sugar until it starts to thicken.
Once the syrup reaches a soft ball stage, add the peanuts. I made the brittle without the candy thermometer. Soft ball stage is when you drop some syrup into a bowl of cold water and you can gather the syrup as ball that is soft and squishy. The syrup should be able to hold its shape and not melt when dropped in water. If using a candy thermometer, it will be around 235 F.
Reduce the heat to medium low and keep stirring the mixture until it starts to thicken further and the syrup changes to light golden color. If using a candy thermometer, it should reach a hard crack stage (about 305 to 310 F).
Turn off the flame and quickly add the butter, vanilla and baking soda. Stir well for the butter to melt and you will notice that the mixture will start to foam up.
Once the mixtures foams up evenly and the butter has melted, quickly pour it onto the prepared baking sheet and spread as thin as possible. Use a fork to separate and spread if the mixture is too thick. All this has to be done very quickly.
Let the brittle cool down completely (at least an hour) and then break it into pieces and enjoy. Store them in a airtight container after they have cooled down completely.

Nutrition

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