Old-Fashioned Peanut Brittl

Ingredients

1 cup granulated sugar

½ cup light corn syrup

¼ cup water

1 cup raw or roasted unsalted peanuts

2 tbsp unsalted butter

1 tsp baking soda

1 tsp vanilla extract

Pinch of salt

Equipment

Candy thermometer (recommended)

Heavy-bottom saucepan

Parchment paper or silicone baking mat

Instructions

1. Prep

Line a baking sheet with parchment or a silicone mat.

Measure all ingredients in advance — once the syrup reaches temperature, you’ll need to move fast!

2. Cook the Syrup

1. In a heavy saucepan, combine sugar, corn syrup, and water.

2. Stir over medium heat until sugar dissolves.

3. Increase heat to medium-high and cook without stirring until the mixture reaches 280°F (soft crack stage) on a candy thermometer.

3. Add Peanuts

Stir in the peanuts and cook, stirring frequently, until the mixture reaches 300°F (hard crack stage) — golden and fragrant.

Watch closely so it doesn’t burn.

4. Finish & Spread

1. Remove from heat and immediately stir in butter, vanilla, baking soda, and salt.

The baking soda will make the mixture foam and lighten — that’s what gives the brittle its airy texture.

2. Quickly pour onto the prepared baking sheet.

3. Use a spatula to spread thin (work fast before it hardens).

5. Cool & Break

Let cool completely — about 30 minutes.

Once firm, break into pieces and store in an airtight container.

Use a candy thermometer — accuracy makes perfect brittle.

Don’t stir after the sugar dissolves; it can crystallize.

You can substitute other nuts (cashews, almonds, pecans) or use mixed nuts for variety.

Keeps up to 2 months in a sealed tin or jar .