Can I make Peanut Brittle Old Fashioned Candy without corn syrup?

Yes, although the texture may vary slightly. Corn syrup helps prevent the sugar from crystallizing, resulting in a smoother, more consistent brittle. Some recipes use honey or golden syrup as alternatives, but the flavor and crunch may differ from traditional Peanut Brittle Old Fashioned Candy .

Why did my Peanut Brittle Old Fashioned Candy turn out sticky?

Sticky brittle is usually caused by high humidity or not cooking the sugar mixture to the hard crack stage (295°F–300°F). Store the finished candy in an airtight container at room temperature to help preserve its crisp texture.

How long does Peanut Brittle Old Fashioned Candy stay fresh?

When stored in an airtight container in a cool, dry place, Peanut Brittle Old Fashioned Candy typically stays fresh for up to 2 months. Avoid refrigerating it, as moisture can soften the candy and reduce its signature crunch.

Easy Peanut Brittle Old Fashioned Candy Recipe

Name: Peanut Brittle Old Fashioned Candy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup light corn syrup; 1/2 cup water; 2 cups raw or roasted peanuts; 1 teaspoon salt; 2 tablespoons unsalted butter; 1 teaspoon baking soda; 1 teaspoon vanilla extract (optional)

Description

Peanut Brittle Old Fashioned Candy is a classic homemade candy made with caramelized sugar, butter, and crunchy peanuts. This easy traditional recipe creates a crisp, buttery brittle that’s perfect for the holidays, gifting, or enjoying as a nostalgic sweet treat.

Ingredients

Scale

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
2 cups raw or roasted peanuts
1 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla extract (optional)

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Instructions

Line a baking sheet with parchment paper or a silicone baking mat and measure all ingredients before starting.
Combine the sugar, corn syrup, and water in a heavy-bottomed saucepan over medium-high heat until boiling.
Attach a candy thermometer and cook until the syrup reaches 250°F (121°C).
Stir in the peanuts and salt, then continue cooking until the mixture reaches the hard crack stage, 295°F to 300°F (146°C to 149°C).
Remove the pan from the heat and immediately stir in the butter.
Add the baking soda and vanilla extract (if using), stirring quickly as the mixture foams.
Pour the hot candy onto the prepared baking sheet and spread into a thin, even layer using a heat-resistant spatula.
Allow the brittle to cool completely for 20 to 30 minutes.
Break into pieces and store in an airtight container at room temperature.

Notes

Use a candy thermometer for the best results.
Avoid making brittle on humid days to prevent stickiness.
Do not overcook the sugar mixture or it may taste burnt.
Have all ingredients measured before cooking since the final steps move quickly.
Store completely cooled brittle in an airtight container for up to 2 months.
You can substitute peanuts with almonds, pecans, cashews, or mixed nuts.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 piece (about 35 g)
Calories: 170
Sugar: 20 g
Sodium: 95 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5.5 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 5 mg