Classic Homemade Peanut Brittle with salty, roasted peanuts suspended in a sweet sugary brittle. Always a part of our Christmas holidays.
I can’t remember a Christmas of my childhood that did not include peanut brittle. Well, of course, it would since my Daddy was a peanut farmer!
That’s probably why I always search out the red-skinned Spanish peanuts for my peanut brittle. They’ve always been my favorite for a roasted peanut.
They’re very small and have a more pronounced taste than any other peanut. Of course, that’s just a personal preference and you can use any roasted or raw shelled peanut that you like in this brittle.
Peanut brittle is one of those holiday candies that makes a great gift. People of all ages just really seem to enjoy it. I’ve never had anyone turn it down.
Now, I’m not going to have my usual step-by-step photos for you on this recipe. I mean, really, have you ever tried to manage a camera with one hand and 310 degree boiling sugar with the other? Yeah. Hope you see my predicament with that.
How to Make Classic Peanut Brittle
Before you start cooking your brittle, go ahead and measure out all your ingredients and have them ready. Also, line a large baking sheet with heavy-duty aluminum foil and spray the foil lightly with cooking spray.
Combine the sugar, light corn syrup, and salt in a heavy bottomed saucepan. Cook over medium heat, stirring constantly until the mixture starts to boil. Cook at a boil, without stirring, for five minutes or until a candy thermometer registers 310 degrees (hard crack stage). Add the peanuts and cook 2 to 3 minutes more. The mixture should be golden brown.
Remove the pan from the heat and stir in the butter, vanilla, and baking soda. Pour the mixture onto the foil-lined baking sheet, spreading it out with a wooden spoon. Let it stand until it has hardened and is completely cool.
Lift the foil to break the brittle into pieces. Store in an airtight container.
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Classic Homemade Peanut Brittle
- 1 cup sugar
- ½ cup light corn syrup
- ⅛ teaspoon salt
- 1 cup redskin Spanish peanuts or other roasted shelled peanuts
- 2 tablespoons butter
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- Before beginning, measure all ingredients.
- Line a baking sheet with heavy duty aluminum foil and spray the foil lightly with cooking spray.
- Combine sugar, light corn syrup and salt in a heavy bottomed saucepan.
- Cook over medium heat, stirring constantly, until mixture starts to boil.
- Cook at a boil, without stirring, for five minutes or until a candy thermometer registers 310 degrees (o syrup tests for hard crack stage).
- Add the peanuts and cook 2 to 3 minutes more. Mixture should be golden brown.
- Remove from heat and stir in the butter, vanilla and baking soda.
- Pour the mixture onto the foil-lined baking sheet, spreading it out with a wooden spoon.
- Let stand until hardened and cool.
- Lift the foil to break the brittle into pieces.
- Store in an air tight container.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on December 12, 2011.