Old Fashioned Peanut Brittle

Old Fashioned Peanut Brittle has everything that you need in a good Holiday Candy. Bonus, it makes the house smells like a Caramel heaven. 

Old Fashioned Peanut Brittle

I love this time of the year when I am trying out classic recipes to enjoy with family and friends. There is nothing like holidays when your house smells of butter and caramel. My house of smelling like caramel heaven when I was making this Old Fashioned Peanut Brittle. You don’t have to wait for holidays to make these delicious Old Fashioned Peanut Brittle. You can make them year around and enjoy.

I love to make these Old Fashioned Peanut Brittle this time of the year as they work great as edible gifts. Pack them in cute little metal containers and distribute it to your neighbors and co-workers for them to enjoy these classic traditional Old Fashioned Peanut Brittle.

I have made quite a few different kind of brittle in the past like this 4 Ingredients Peanut Sesame and Ginger Brittle and the Mixed nut Brittle. All these recipes involve some kind of caramel and are slightly different from each other in flavor and the way you make them.

Old Fashioned Peanut Brittle

I loved this Old Fashioned Peanut Brittle, as it reminded me of the fairs and street food. The butter and the caramel just is so addictive that you can;t stop with just one piece. Like with any caramel and sugar syrup, it is important to watch for the correct stage. The brittle will be too chewy if taken out even a minute early or as hard as a rock if taken a minute late.

I really wanted to make these Old Fashioned Peanut Brittle using the help of a candy thermometer, but just when I was getting ready to make the brittle, I realized that my thermometer broke during our move and I never replaced it. It was a little scary to start making the brittle without the thermometer, but I was set on making them yesterday and I did not want to postpone it. Thus began my process without the thermometer.

The end stage was pretty obvious though. The mixture was bubbling like crazy and was a beautiful caramel colored. Also it was thickened to the extent that it started to leave the sides of the pan. That is when I knew it was the right stage and it worked. So, don’t give yourself the excuse of not having a candy thermometer to make these Old Fashioned Peanut Brittle. They are too delicious to pass for that reason.

Old Fashioned Peanut Brittle

Preparation time – 5 minutes
Cooking time – 30 minutes plus about an hour of cooling time
Difficulty level – Intermediate

Ingredients to make Old Fashioned Peanut Brittle – Makes about 25 large pieces

  • Granulated Sugar – 1 cup
  • Corn syrup – 1/2 cup
  • Water – 1/2 cup
  • Roasted Peanuts – 1 heaped cup (I used salted)
  • Baking soda – 1 tsp
  • Butter – 1 TBSP plus more to grease the tray
  • Vanilla – 1 tsp

Old Fashioned Peanut Brittle

Procedure to make Old Fashioned Peanut Brittle –

  • Grease a baking tray (10 x 13) with butter.

Old Fashioned Peanut Brittle

  • Measure the peanuts in a bowl and keep it ready. Also measure the butter and vanilla in a small bowl and the baking soda in another small bowl and keep it ready near the cooking surface. We will be using it really quickly once the sugar syrup reaches the right consistency and hence it is important that we have everything measured and ready to add.
  • In a heavy bottom pan, combine the sugar, water and the corn syrup.
  • Heat it in medium flame until the sugar melts and the mixture starts to boil.

Old Fashioned Peanut Brittle

  • Keep boiling the sugar until it starts to thicken.
  • Once the syrup reaches a soft ball stage, add the peanuts. I made the brittle without the candy thermometer. Soft ball stage is when you drop some syrup into a bowl of cold water and you can gather the syrup as ball that is soft and squishy. The syrup should be able to hold its shape and not melt when dropped in water. If using a candy thermometer, it will be around 235 F.

Old Fashioned Peanut Brittle

Old Fashioned Peanut Brittle

  • Reduce the heat to medium low and keep stirring the mixture until it starts to thicken further and the syrup changes to light golden color. If using a candy thermometer, it should reach a hard crack stage (about 305 to 310 F).
  • Turn off the flame and quickly add the butter, vanilla and baking soda. Stir well for the butter to melt and you will notice that the mixture will start to foam up.

Old Fashioned Peanut Brittle

  • Once the mixtures foams up evenly and the butter has melted, quickly pour it onto the prepared baking sheet and spread as thin as possible. Use a fork to separate and spread if the mixture is too thick. All this has to be done very quickly.

Old Fashioned Peanut Brittle

  • Let the brittle cool down completely (at least an hour) and then break it into pieces and enjoy. Store them in a airtight container after they have cooled down completely.

Old Fashioned Peanut Brittle

Old Fashioned Peanut Brittle
5 from 6 votes
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Old Fashioned Peanut Brittle

Old Fashioned Peanut Brittle has everything that you need in a good Holiday Candy. Bonus, it makes the house smells like a Caramel heaven. 

Course Christmas Recipes, Dessert, Snacks
Cuisine American
Keyword brittle, candy, Christmas Recipes, Desserts, edible gifts, peanut, Street food
Prep Time 5 minutes
Cook Time 30 minutes
Cooling time 1 hour
Total Time 35 minutes
Servings 12 people

Ingredients

  • Granulated Sugar - 1 cup
  • Corn syrup - 1/2 cup
  • Water - 1/2 cup
  • Roasted Peanuts - 1 heaped cup I used salted
  • Baking soda - 1 tsp
  • Butter - 1 TBSP plus more to grease the tray
  • Vanilla - 1 tsp

Instructions

  1. Grease a baking tray (10 x 13) with butter.
  2. Measure the peanuts in a bowl and keep it ready. Also measure the butter and vanilla in a small bowl and the baking soda in another small bowl and keep it ready near the cooking surface. We will be using it really quickly once the sugar syrup reaches the right consistency and hence it is important that we have everything measured and ready to add.
  3. In a heavy bottom pan, combine the sugar, water and the corn syrup.
  4. Heat it in medium flame until the sugar melts and the mixture starts to boil.
  5. Keep boiling the sugar until it starts to thicken.
  6. Once the syrup reaches a soft ball stage, add the peanuts. I made the brittle without the candy thermometer. Soft ball stage is when you drop some syrup into a bowl of cold water and you can gather the syrup as ball that is soft and squishy. The syrup should be able to hold its shape and not melt when dropped in water. If using a candy thermometer, it will be around 235 F.
  7. Reduce the heat to medium low and keep stirring the mixture until it starts to thicken further and the syrup changes to light golden color. If using a candy thermometer, it should reach a hard crack stage (about 305 to 310 F).
  8. Turn off the flame and quickly add the butter, vanilla and baking soda. Stir well for the butter to melt and you will notice that the mixture will start to foam up.
  9. Once the mixtures foams up evenly and the butter has melted, quickly pour it onto the prepared baking sheet and spread as thin as possible. Use a fork to separate and spread if the mixture is too thick. All this has to be done very quickly.
  10. Let the brittle cool down completely (at least an hour) and then break it into pieces and enjoy. Store them in a airtight container after they have cooled down completely.
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11 thoughts on “Old Fashioned Peanut Brittle

  1. Your peanut brittle looks so perfectly made and looks tempting..I like gifting homemade goodies to friends and loved ones!! This one is sweet treat for all!!

  2. Indians who are used to making sweets with sugar / jaggery syrup probably rely more on gauging the consistency with eyes and that water test rather than thermometer, right? I am bookmarking this for my kids and the brittle sounds and looks very tempting.


  3. I chicken out when a recipe involves making sugar syrup and a candy thermometer. I bought a thermometer, but I am always worried that I will mess the recipe up. You are brave to make this without one and the end result looks absolutely perfect. I can munch on this all day everyday 🙂 🙂


  4. amazing. This old fashioned peanut brittle looks great. You reminded me when my mom used to make. you did a great job making sugar syrup.

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