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Old Fashioned Peanut Brittle

Old fashioned peanut brittle is cooked on the stovetop with raw shelled peanuts, then spread into a thin, crisp layer. A candy thermometer guides the syrup to 300°F before the brittle cools and breaks into pieces.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling 38 minutes
Total Time 1 hour 11 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp vegetable oil divided
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 0.5 cup water
  • 0.5 tsp salt
  • 2 cups peanuts raw, shelled
  • 2 tbsp unsalted butter
  • 1 tsp baking soda
  • 1 tsp vanilla extract

Equipment

  • 1 18x13-inch rimmed baking sheet
  • 1 3-quart heavy-bottomed saucepan
  • 1 candy thermometer
  • 1 heatproof spatula

Method
 

  1. Line an 18x13-inch rimmed baking sheet with parchment paper.
  2. Brush the parchment with 1 teaspoon vegetable oil.
  3. In a 3-quart heavy-bottomed saucepan, combine the sugar, corn syrup, water, and salt over medium heat, stirring until the sugar dissolves.
  4. Bring the syrup to a boil.
  5. Cook without stirring until a candy thermometer reads 240°F, about 8-12 minutes.
  6. Stir in the peanuts.
  7. Cook, stirring constantly, until the thermometer reads 300°F, about 10-15 minutes.
  8. Remove the pan from the heat and stir in the butter until melted.
  9. Quickly stir in the baking soda and vanilla; the mixture will foam.
  10. Immediately pour the mixture onto the prepared baking sheet.
  11. Spread it into an even layer with a heatproof spatula lightly coated with the remaining 1 teaspoon oil.
  12. Cool at room temperature for 30-45 minutes, until completely hard.
  13. Break into pieces.

Notes

For best texture, use a candy thermometer and avoid stirring the syrup before adding the peanuts. Store airtight at room temperature for up to 2 weeks; freeze for up to 2 months. For a dairy-free version, use plant-based butter in place of the unsalted butter.