This recipe for old fashioned peanut brittle is easy to make and tastes wonderful with a moreish mix of peanuts and caramel. The only problem is having just one piece!
Candy can seem difficult to make however as long as you make sure the candy reaches the temperatures required you really can’t go wrong.
Makes about 1 pound (500g) or 35 servings.
Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
There is nothing quite like old fashioned peanut brittle and it tastes even better when you make it at home. Have as a sweet treat or a special gift for someone you love.
- 2 Tbsp. Butter
- 1 Cup Sugar
- ½ Cup Light-Colored Corn Syrup or Glucose Syrup
- ¼ Cup Water
- 1 ¼ Cup Raw Peanuts
- ¾ Tsp. Baking Soda
- First sift the baking soda into a small bowl then set aside. This step is important to remove any lumps.
- Grease a large cookie sheet or tray and the sides of a large saucepan liberally with butter.
- Place the butter, sugar, corn syrup and water in the saucepan. Heat over medium heat while stirring until combined.
- Increase the heat to medium high. When the mixture begins to boil attach a candy thermometer to the side of the pan then reduce the heat to medium low. Maintain a steady boil increasing the temperature if necessary. Stir occasionally until it reaches soft crack stage and the thermometer reads 275ºF (135ºC) about 20 to 30 minutes.
- Stir in the peanuts then continue cooking while stirring frequently until it reaches hard crack stage and the thermometer reads 295ºF (146ºC) about another 10 to 20 minutes.
- Take off the heat then remove the thermometer. Add the baking soda while stirring constantly. Pour immediately onto the prepared tray. As the mixture cools use two forks to grab the edges and stretch it out.
- Wait until the peanut brittle cools completely then break into pieces.
Store the peanut brittle in an airtight container in the fridge for up to 2 weeks.
|Amount Per Serving|
|% Daily Value*|
|Total Fat 3.97g||6.1%|
|Saturated Fat 0.87g||4.4%|
|Trans Fat 0g|
|Total Carbohydrate 9.1g||3%|
|Dietary Fiber 0.8g||3.2%|
|Vitamin A 14 IU||Vitamin C 2.6mg|
|Calcium 7mg||Iron 0.25mg|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Do you need a candy thermometer? They can also be used to measure oil temperature when deep frying. Try this classic candy thermometer – no batteries required and its great value. (Paid link)
Gluten and Dairy Free Options
For gluten free; look for gluten free corn syrup or glucose syrup. For dairy free; use a dairy free spread in place of the butter which is what I used in the photos above.
Save money by buying raw peanuts in bulk especially when you see them on special. Raw shelled peanuts will store for up to one year in the fridge and up to 2 years in the freezer. It is always best to store peanuts in an airtight container once opened. You can tell if the nuts are off as they will have a rancid smell.
Buying peanuts in the shell will always be cheaper however you do need the time to shell them. Think of it as a good way to get rid of any pent up frustrations at the end of the day! If you are not up to shelling, this value 5 pound pack of Pinstar Premium shelled raw peanuts is highly rated. (Paid link)
The second most expensive item is the corn or glucose syrup however it does go a long way and can be used in many different candy recipes. This 1 gallon jug by Unpretentious Baker is highly rated and great value. (Paid link)
Do you love your home? Make your home work for you with this Homesteading guide.
To Print or Save this recipe for Old Fashioned Peanut Brittle, click the button below for the PDF file.
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