Old-Fashioned Peanut Brittle

Old-Fashioned Peanut Brittle


  • 340 g 12oz Raw Peanuts or Raw Cashews, coarsely chopped
  • 170 g 6oz Sugar
  • 170 g 6oz Light Syrup
  • 60 ml 2fl oz Water
  • 3 tbsp Butter at room temperature
  • 2 tsp Vanilla Essence
  • 1 tsp Baking Powder


  1. Butter a large baking tray; set aside.
  2. In a large heavy bottomed saucepan, combine the sugar, syrup, water, and butter.
  3. Bring to a boil over moderate heat, stirring constantly with a wooden spoon to dissolve sugar.
  4. (Try to avoid splashing mixture onto side of the pan.)
  5. Boil for 3 minutes.
  6. Cook over moderate heat, stirring occasionally, to 114 - 118°C (238 - 245°F) on sugar thermometer, soft-ball stage.
  7. Add the nuts.
  8. Cook over moderate heat, stirring constantly, to 300° on sugar thermometer, hard-crack stage (10 to 15 minutes).
  9. Be careful that the mixture does not burn.
  10. Remove the pan from heat.
  11. Quickly stir in vanilla and baking powder into the hot mixture, stirring constantly until light and foamy.
  12. Immediately pour and spread mixture onto the baking sheet.
  13. With 2 forks, lift and pull into a rectangle.
  14. Pull gently to avoid tearing.
  15. Cool completely on wire rack.
  16. Break into pieces.

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