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Perfectly Crunchy, Old-Fashioned Peanut Brittle Recipe: Easy Steps for the Best Homemade Snap

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Follow these simple steps to make classic, crunchy peanut brittle that snaps perfectly every time. This recipe focuses on correct temperature control for a non-chewy result.

Ingredients

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  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 cups unsalted, shelled peanuts
  • 2 tablespoons unsalted butter
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Lightly grease a large baking sheet or line it with parchment paper. Set aside.
  2. Combine the sugar, corn syrup, and water in a heavy-bottomed, 3-quart saucepan. Stir gently over medium heat until the sugar dissolves.
  3. Insert a candy thermometer into the mixture, avoiding the bottom of the pan.
  4. Increase the heat to medium-high and boil the mixture without stirring until it reaches 250 degrees Fahrenheit (soft-ball stage). This takes about 15 to 20 minutes.
  5. Stir in the peanuts. Continue to cook, stirring frequently to prevent scorching, until the mixture reaches 300 degrees Fahrenheit (hard-crack stage). Watch the temperature closely after 290 degrees.
  6. Remove the saucepan immediately from the heat. Quickly stir in the butter, vanilla extract, and salt until combined.
  7. Immediately sprinkle the baking soda over the mixture and stir rapidly for about 5 seconds until the mixture foams up. Do not overmix.
  8. Pour the hot mixture onto the prepared baking sheet. Do not spread it; let it flow naturally.
  9. Let the brittle cool completely at room temperature for at least 30 minutes until hard.
  10. Once cool and hard, break the brittle into irregular pieces. Store in an airtight container.

Notes

  • Use a candy thermometer; this is the most important tool for achieving the hard-crack stage (300F) needed for brittle that snaps.
  • Do not stir the mixture while it is boiling until you add the peanuts, as stirring can cause crystallization, leading to grainy brittle.
  • Work quickly after adding the baking soda, as this step creates the airy texture.
  • If your kitchen is humid, the brittle may be slightly sticky; try making it on a dry day.

Nutrition

Find it online: https://delishdiarist.com/peanut-brittle-recipe-perfect-snap/