Grandma’s Old-Fashioned Peanut Brittle

There is nothing quite like the snap of a piece of homemade peanut brittle to bring back memories of Grandma’s kitchen. This classic recipe is a masterpiece of candy-making, resulting in a buttery, golden-brown treat that is perfectly thin, crunchy, and packed with roasted peanuts.

The Secret to the Perfect Snap

The hallmark of a great peanut brittle is its texture. While many store-bought versions are too thick or sticky, Grandma’s “secret” was the precise timing of the baking soda. Adding it at the very end creates thousands of tiny air bubbles, which aerate the heavy syrup and ensure the brittle is light enough to “snap” rather than crumble.

Ingredients

• 2 cups Granulated Sugar: The base for our golden caramel.

• 1 cup Light Corn Syrup: Prevents the sugar from crystallizing for a smooth finish.

• ½ cup Water: To help dissolve the sugar evenly.

• 2 cups Raw Peanuts: These will roast directly in the syrup for maximum flavor.

• 2 tbsp Unsalted Butter: Adds a rich, creamy undertone to the caramel.

• 1 ½ tsp Baking Soda: The essential ingredient for that light, airy crunch.

• 1 tsp Vanilla Extract & ½ tsp Salt: To balance the intense sweetness.

Instructions

1. The Sugar Stage

In a heavy-bottomed saucepan, combine the sugar, corn syrup, and water. Cook over medium heat, stirring constantly until the sugar dissolves. Once it reaches a boil, stop stirring and insert a candy thermometer.

2. Roasting the Peanuts

When the thermometer reaches 250°F, stir in the raw peanuts and the butter. Continue cooking, stirring frequently now to prevent the nuts from scorching. The syrup will begin to turn a deep golden amber.

3. The “Hard Crack” Finish

Continue cooking until the mixture reaches 300°F (Hard Crack stage). Immediately remove the pan from the heat. Quickly stir in the vanilla, salt, and finally the baking soda. The mixture will foam up significantly—this is exactly what you want.

4. Stretching the Brittle

Pour the foaming mixture onto a large, well-buttered baking sheet or a silicone mat. Use a buttered spatula to spread it as thin as possible. Grandma often “stretched” the edges with two forks while it was still warm to get it paper-thin.

Pro-Tips for Success

Storage

Store your peanut brittle in an airtight container at room temperature. If stored properly, it will stay crisp and delicious for up to two weeks—though in most houses, it rarely lasts two days!