Description
Grandma's Peanut Brittle is a classic American candy featuring a perfect balance of sweet, salty, and nutty flavors. This traditional recipe combines sugar, corn syrup, butter, and roasted peanuts cooked to a crisp, golden brittle texture with a delightful crunch. The addition of vanilla and a touch of baking soda gives the brittle a light, airy finish, making it a nostalgic treat for candy lovers of all ages.
Ingredients
Dry Ingredients
- 3 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3 cups dry roasted peanuts (about 1 pound)
Wet Ingredients
- 1 cup light corn syrup
- 1 cup water
- 1 stick unsalted butter (8 tablespoons), cubed
- 1 teaspoon pure vanilla extract
Instructions
- Prepare the Baking Sheet: Grease an 18x13 inch half sheet pan generously with butter and set it aside to use for pouring the brittle mixture.
- Mix Seasoning: In a small bowl, combine baking soda, kosher salt, and vanilla extract. Set this mixture aside for later use.
- Cook Sugar Mixture: In a large heavy-bottomed pot, combine granulated sugar, light corn syrup, and water. Using a heatproof spoon or spatula, stir continuously over very high heat until the temperature reaches 240°F (soft ball stage) on a candy thermometer. This ensures the sugar syrup is properly cooked to create the brittle texture.
- Add Peanuts: Stir in the dry roasted peanuts and continue to cook the mixture, stirring constantly until the temperature reaches 320°F (hard crack stage). This step crisps the brittle, giving it that classic snap.
- Incorporate Butter: Remove the pot from the heat and immediately stir in the cubed butter until fully melted and combined into the mixture, adding richness and flavor.
- Add Baking Soda Mixture: Quickly stir in the previously mixed baking soda, salt, and vanilla extract. The mixture will foam up; continue stirring until well combined. This foaming helps make the brittle light and less dense.
- Set the Brittle: Pour the foamy peanut mixture onto the prepared buttered baking sheet. Spread it evenly and let it cool completely until it hardens.
- Break into Pieces: Once fully set and hardened, break the peanut brittle into bite-sized pieces for serving and storage.
Notes
- Stir the sugar mixture constantly using a wooden spoon to prevent burning.
- Use a reliable candy thermometer to track the correct cooking temperatures (240°F and 320°F) for ideal texture.
- The baking soda mixture causes foaming, so stir quickly to incorporate evenly.
- Allow the brittle to cool completely on the greased pan before breaking to avoid sticky or soft pieces.
- Store the peanut brittle in an airtight container to maintain crispness.
