This sweet and salty homemade bourbon peanut brittle recipe is easy to make and it goes from measuring cup to mouth in about 20 minutes! A few simple ingredients, a heavy pan, and a candy thermometer and you'll be eating this foolproof candy in no time.
I may have mentioned one or a thousand times that I have a growing collection of vintage cookbooks and recipes. I pick them up whenever I see one that strikes my fancy, read that whenever I see one.
Now, to me vintage means prior to 1970. I will accept that the dishes I ate in the 1960s could maybe be called vintage but the 70's were just a few years ago. My cookbooks range from the 1920s to the 1960s but I have family recipes that date much further back than that... A lot of the recipes that show up on this blog are those recipes that I have adapted and updated. This is from a 1940s cookbook... except the bourbon part. That's something I did all by myself.
OK. I am going to stop right here and tell you that my computer hiccuped and I've lost almost this entire post. I was just about finished and I lost an hour's worth of work. I am sure that y'all would have loved the wonderful story I shared but apparently the universe wanted to keep it short and sweet. SO....
Let's get on with it, shall we?
Let me just say that I usually won't make candy on a humid day -- it just doesn't work out. Well, we have had a month of rain here in Dallas-Fort Worth and cloudy, humid days when it isn't raining. Don't get me wrong -- I love the rain! My tomato plants are GINORMOUS! But it is not good for candy making. Still, I had been putting off making a batch of this homemade bourbon peanut brittle (is there any other kind?) for a month and decided to just make it and hope for the best. This recipe worked beautifully in this humid weather so I think you should be just fine no matter what the weather is at your place. I'm looking at you, Seattle.
Bourbon Peanut Brittle in 20 MinutesPrint Save Saved!
- 1 ½ cup peanuts
- 1 cup sugar
- ½ cup corn syrup
- ½ cup water
- ½ teaspoon kosher salt, (omit if the peanuts are very salty)
- 2 tablespoons bourbon
- 1 teaspoon vanilla
- 3 tablespoons butter, , cut in small pieces
- Pinch of vanilla sea salt, , optional
- Melted milk chocolate for drizzle, , optional
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- Cover a large cookie sheet with parchment paper. Do NOT used waxed paper.
- Set aside.
- Bring the sugar, corn syrup, water, and salt to a boil in a heavy saucepan, stirring constantly.
- Once the mixture boils stop stirring and let the temperature reach 295F to 300F.
- Add the bourbon, vanilla, butter, and peanuts and remove from heat.
- Stir it until the butter melts and is mixed in.
- Quickly pour out on the parchment, spreading it as thin as possible with a spatula.
- Sprinkle with the vanilla sea salt if desired -- a little goes a long way!
- Let cool just until you can stand to touch it and pull the candy as thin as possible.
- Let cool completely.
- Drizzle with melted chocolate if desired and break into pieces.
- Store in an airtight container in a cool, dry spot.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.