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–+ servings
Peanut Brittle
Peanut Brittle is a classic American confection that brings together sugar, corn syrup, and roasted peanuts in a crisp, buttery candy. Often made during the holidays or for gifting, this version is deeply caramelized with a touch of vanilla and baking soda for aeration. The recipe calls for precise temperature control, resulting in a crackly, golden treat that shatters delightfully with each bite. Perfect for candy tins, party trays, or nostalgic snacking, it’s a testament to old-fashioned stovetop candy-making.
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Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Course Candy
Cuisine American
Servings 12
Calories 280 kcal

Ingredients
  

  • 1½ cups sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 3 tbsp margarine (or butter)
  • 3½ cups raw peanuts (about 1 lb)
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp water

Instructions
 

Step 1: Prepare Pan

  • Grease a jelly roll pan with butter or margarine. Set aside.

Step 2: Start Syrup

  • In a heavy 3-quart saucepan, combine sugar, corn syrup, and water. Stir to dissolve.

Step 3: Boil Syrup

  • Bring to a boil without stirring until the syrup reaches 240°F on a candy thermometer (soft ball stage).

Step 4: Add Margarine and Peanuts

  • Stir in margarine and peanuts. Continue cooking, stirring constantly, until the temperature reaches 300°F (hard crack stage).

Step 5: Remove from Heat

  • Remove pan from heat.

Step 6: Add Final Ingredients

  • In a small bowl, combine baking soda, water, and vanilla. Immediately stir into hot syrup mixture (it will foam).

Step 7: Pour and Spread

  • Quickly pour mixture onto the prepared jelly roll pan. Gently spread into a ¼–⅓ inch thick layer using a buttered spoon.

Step 8: Cool and Break

  • Cool until firm. Break into pieces.

Tips

  • Use roasted salted peanuts for extra flavor and skip the added salt.
  • Add a pinch of cayenne pepper for a spicy twist.
  • Swap vanilla for maple extract for a deeper fall flavor.
  • Store in an airtight container to maintain crispness.
  • If humidity is high, make brittle on a dry day to avoid stickiness.
  • Substitute butter for margarine for richer flavor.

Nutrition

Calories: 280kcalCarbohydrates: 38gProtein: 5gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 9gSodium: 180mgPotassium: 100mgFiber: 1.5gSugar: 30gVitamin A: 100IUCalcium: 20mgIron: 0.6mg
Keyword brittle, classic confection, holiday treat, homemade candy, old fashioned, retro recipe, vintage candy
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