Old-Fashioned Peanut Brittle

Instructions

1. 1

   Line a large rimmed baking sheet with parchment paper or lightly butter a heat-safe baking sheet. Measure all ingredients before beginning.

2. 2

   Combine sugar, corn syrup, water, and salt in a heavy-bottomed saucepan.

3. 3

   Cook over medium heat, stirring gently until the sugar dissolves.

4. 4

   Attach a candy thermometer to the side of the pot, ensuring its tip does not touch the bottom.

5. 5

   Continue cooking until the syrup reaches approximately 250°F.

6. 6

   Carefully add the roasted peanuts and stir with a heat-resistant spoon.

7. 7

   Continue cooking, stirring frequently to prevent scorching, until the mixture reaches 300°F, the hard-crack stage.

8. 8

   Immediately remove from heat.

9. 9

   Carefully stir in butter and vanilla. The mixture may bubble.

10. 10

    Quickly stir in baking soda. The candy will foam and become lighter in texture.

11. 11

    Immediately pour onto the prepared baking sheet. Gently spread into a thin layer using a heat-resistant spatula. Do not touch the hot candy.

12. 12

    Let cool completely, approximately 30–45 minutes.

13. 13

    Break into pieces and store in an airtight container.

Heritage Kitchen Tips

• Candy thermometer: strongly recommended for achieving the correct brittle texture.
• Temperature: the candy needs to reach approximately 300°F for a crisp finish.
• Peanuts: use roasted, unsalted peanuts to control salt levels.
• Holiday gifting: package cooled brittle in food-safe bags, tins, or jars.

Storage and reheating

Keep completely cooled brittle in an airtight container in a cool, dry place. Moisture can make it sticky.