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This delicious peanut brittle recipe has been in my family for over 100 years. It This homemade peanut brittle is that good. Stands the test of time!
This recipe for Peanut Brittle comes from my great Aunt Dorothy who was born in 1908, which probably makes this recipe almost 100 years old! She was an amazing candy maker and many of our family’s favorite candy recipes came from her.
Ingredients
- Sugar
- Light Cron Syrup
- Butter
- Spanish Peanuts
- Vanilla Extract
- Baking Soda
- Salt
How to Make Peanut Brittle
You will need a nice heavy, deep pot and a candy thermometer. You will also need a large, 13 x 18 baking pan, buttered.
- Put your sugar, Karo syrup, water and salt into your heavy pan and allow the temperature to reach 238 degrees F.
- Add in your butter and peanuts and stir often – it burns easily. You want to cook it to 287 degrees F.Â
- Remove from heat at 287 degrees F. and add in soda and vanilla. The less stirring the better after adding in the soda and vanilla.
- Pour onto your buttered pan.Â
- Allow the peanut brittle mixture to spread naturally on the tray.
- Allow to cool and harden.
- Break into pieces.
Tips
- Knowing the exact temperature is very important when making candy. Make sure you have a good candy thermometer.
- Candy needs to be watched. Don’t leave the pan and walk away. It can jump in temperature quickly and burn easily.
Frequently Asked Questions
How long can I store peanut brittle?
Peanut Brittle will keep for several weeks, up to two months if stored in an air tight container.
Can I use regular peanuts?
Spanish peanuts have a higher oil content and sweeter flavor. You can use regular peanuts in this recipe, but the flavor will change slightly.
Why is my peanut brittle not crunchy?
If your sugar mixture is not cooked to a high enough temperature, the brittle will be soft and chewy. Make sure to use a candy thermometer.
Check out more of my favorite Christmas candy recipes:
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Peanut Brittle
Ingredients
- 2 cups sugar
- 1 cup light Karo Syrup
- 1/2 cup water
- 1/4 tsp salt
- 1/2 cup butter
- 2 cups Spanish peanuts
- 3 tsp baking soda
- 2 tsp vanilla
Instructions
- Combine sugar, Karo syrup, water and salt into a heavy, deep sauce pan. Stir until dissolved and using a candy thermometer bring it to a temperature of 238 degrees F.
- Add in butter and peanuts. Stir often, it burns easily. Cook to 287 degrees F.
- Remove from heat and add baking soda and vanilla. Stir as little as possible.
- Pour onto a large buttered baking sheet with edges. Just allow it flow onto the pan, do not try spreading it.
- Allow to cool and then break into pieces. Stir in an airtight container.
Nutrition Facts:
J. Wilson says
Excellent result. Light and airy in the middle, the way I like it, rather than solid and hard like glass.