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The Ultimate Fail-Proof Old-Fashioned Peanut Brittle Recipe with Candy Thermometer Guide

Close-up of broken, glossy pieces of homemade peanut brittle recipe stacked on a white plate.
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Welcome to my kitchen! I’m Carla Davis, and I’m sharing my reliable, old-fashioned peanut brittle recipe. This guide shows you how to achieve that perfect, satisfying snap every time by hitting the hard crack stage using a candy thermometer. Make this sweet and salty candy from scratch for a classic treat perfect for gifting or holiday trays.

Ingredients

Scale
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 cups roasted, unsalted peanuts
  • 1 tablespoon butter (for greasing)

Instructions

  1. Lightly grease a large baking sheet with butter or line it with a silicone mat. Set aside.
  2. Combine the granulated sugar, corn syrup, water, and salt in a heavy-bottomed, large saucepan. Stir gently until the sugar dissolves.
  3. Attach your candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  4. Place the saucepan over medium heat. Cook the mixture, stirring only occasionally, until it reaches 250 degrees Fahrenheit (Soft Ball stage).
  5. Once at 250°F, stop stirring. Allow the mixture to cook until it reaches exactly 300 degrees Fahrenheit (Hard Crack stage). This temperature is crucial for a crunchy peanut brittle.
  6. Immediately remove the pan from the heat. Quickly stir in the baking soda and vanilla extract. The mixture will foam up rapidly. Work fast.
  7. Pour the hot mixture onto your prepared baking sheet. Do not spread or scrape the sides of the pan; just let it flow naturally.
  8. Let the brittle cool completely and harden at room temperature for at least 30 minutes. Do not place it in the refrigerator.
  9. Once fully cooled and hard, break the peanut brittle into irregular pieces. Store in an airtight container.

Notes

  • Use a candy thermometer for success; guessing the temperature will result in chewy or burnt brittle.
  • Ensure your baking sheet is ready before the sugar reaches 300°F, as the final steps happen very quickly.
  • For the best flavor, use dry-roasted peanuts.
  • If you do not have a candy thermometer, you can test a drop of the syrup in ice water; it should form hard, brittle threads that snap cleanly.

Nutrition

Find it online: https://carlacooking.com/peanut-brittle-recipe/