Quick Old-Fashioned Peanut Brittle keeps it real with a short ingredient list and that signature shatter when you bite in.
It’s made with pantry basics like granulated sugar, light corn syrup, water, and a pinch of salt. Roasted, salted peanuts bring the crunch. Butter, vanilla, and baking soda finish the mix so it sets crisp and airy.
This candy cools fast, packs well, and holds its texture, which makes it solid for gifting or stocking the snack jar.
If you want a classic candy that doesn’t need special equipment beyond a candy thermometer and a sturdy pan, this one earns a spot in your holiday lineup and your year-round cravings plan.
Why You’ll Love This Quick Old-Fashioned Peanut Brittle
Fast from start to finish
Ready in about 30 minutes, cooling included.
Pantry-friendly ingredients
Sugar, corn syrup, peanuts, butter, baking soda, vanilla, and salt.
Real candy-shop texture
Crisp snap with light bubbles from baking soda.
Great for gifting
Break into pieces, bag it up, and it stays crunchy.
Make ahead
Stays fresh for days in an airtight container.
Ingredient Substitutions
Peanuts
Use dry-roasted unsalted peanuts and add a touch more salt to taste. Chopped almonds, cashews, or pecans also work, but texture will vary.
Corn Syrup
Use light corn syrup for best results. Golden syrup can work in a pinch and gives a deeper note. Honey changes flavor and can soften the set.
Butter
Swap with an equal amount of margarine if needed. For dairy-free, use a neutral, dairy-free butter alternative.
Vanilla
Use the same amount of vanilla paste. Almond extract gives a different candy-shop vibe; start with ½ teaspoon and adjust.
Salt
If using salted peanuts, reduce or omit added salt.
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Quick Old-Fashioned Peanut Brittle
Equipment
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- 1 cup roasted, salted peanuts
- 2 tablespoon unsalted butter softened
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch salt
Instructions
- Lightly butter a baking sheet and set aside.
- In a heavy saucepan, add sugar, corn syrup, and water.
- Place the pan over medium heat and stir until the sugar dissolves and the mixture boils.
- Attach a candy thermometer to the pan.
- Cook without stirring until the thermometer reads 300°F.
- Stir in the peanuts.
- Cook, stirring, for 1 to 2 minutes until the peanuts are coated and light golden.
- Remove the pan from heat.
- Stir in butter, baking soda, vanilla, and salt until blended and foamy.
- Immediately pour the mixture onto the prepared baking sheet.
- Use a spatula to spread it into a thin, even layer.
- Let the brittle cool completely.
- Break into pieces and serve or store.
Notes
Tips and Tricks
Thermometer Check – Test your candy thermometer’s accuracy by placing it in boiling water. It should read 212°F. Adjust target temperature slightly if needed. No Thermometer Backup – Drop a little syrup into ice water. Hard crack should form brittle, glassy strands that break cleanly. Work Fast – Have the butter, baking soda, vanilla, and salt measured and ready. Once the syrup hits temperature, the window is short. Thin Brittle – Lightly grease a second spatula. After pouring, use both spatulas to stretch the candy gently for a thinner, crisper sheet. Humidity Watch – Make brittle on a dry day if possible. Moist air can make the candy sticky and soften the snap. Storage – Store in an airtight container at room temperature with parchment between layers. Keep away from heat and moisture. Cleanup – Fill the pan and tools with hot water and let them soak. The sugar dissolves and wipes away without scrubbing.Nutrition
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