This easy peanut brittle recipe is one of our FAVORITE homemade candies!
It’s been grandpa’s favorite for as long as we can remember and now a favorite of our own. We LOVE the crunchy texture and sweet and salty flavor of this classic old-fashioned treat! We make this a couple of times a year, especially at Christmas to gift to friends and neighbors and it always gets RAVE reviews.
It is actually a really simple candy. There are few ingredients, simple steps, and less than 30 minutes of actual work!!
For more crunchy favorites try our famous Toffee Recipe and Christmas Crack Recipe.
Why we think you’ll love it:
- Familiar flavor. It’s perfectly crispy, filled with roasted peanuts, and has a sweet buttery, flavor.
- A classic candy. This candy has been a beloved confection for years, and is a go-to treat (especially around Christmas)!
- Easy to make. With just a few simple steps, it’s ready to enjoy in under an hour!
Peanut Brittle Ingredients
- White sugar (1 cup) – The backbone of the candy, it caramelizes to give flavor and structure.
- Light corn syrup (½ cup) – Prevents crystallization and helps the mixture stay smooth.
- Water (¼ cup) – Helps dissolve the sugar evenly.
- Peanuts (1 cup, no skin) – Adds crunch and a savory counterpoint to the sweetness. Blanched peanuts are skinless. If using unroasted peanuts, add them to the mixture when melting the sugar, corn syrup, and water. This way they’ll cook and soften. Salted peanuts work too.
- Unsalted butter (2 tablespoons) – Adds richness and helps with spreading/texture. Cutting the butter into cubes first helps it melt better.
- Vanilla extract (1 teaspoon) – Adds depth and a warm note after cooking.
- Salt (¼ teaspoon) – Enhances the sweetness and balances flavor (omit if using salted peanuts or butter).
- Baking soda (1 teaspoon) – Causes the mixture to foam slightly and creates that crisp, airy texture.
How to Make Easy Peanut Brittle
PREP. Make sure all ingredients are ready and measured out before starting. Some steps require quick action, so this will help the process.
Preheat the oven to 170°F. Grease a 10×15 jelly roll pan or rimmed baking sheet (or cookie sheet) with at least 1-inch tall sides. Set aside.
SUGAR MIXTURE. Heat a large pot over medium heat (The mixture will boil up a lot so use one that’s bigger than you think you’ll need.)
Bring sugar, corn syrup, salt, and water to a boil. Stir until the sugar is dissolved. When the liquid looks clear, that indicates the sugar has dissolved.
While the mixture is heating up, add the jelly roll pan to the preheated oven so it can warm up.
PEANUTS. Add a candy thermometer to the sugar mixture. When the temperature reads 250°F, stir in peanuts. Cook on medium-low heat at a steady boil until the temperature reaches the hard crack stage of 300°F (takes about 10-13 minutes).
If you don’t have a thermometer, drop a small amount of the candy mixture into a bowl of cold water, if it separates into hard and brittle threads, it’s ready.
COMBINE. Once the mixture reaches 300°F, this is the fast part. Remove from heat and immediately stir in butter, baking soda, and vanilla.
The brittle will lighten up in color but will return to a golden-beige color when it cools.
SPREAD. Working quickly, pour back and forth onto the cookie sheet. Using oven mitts, move the pan around until the mixture spreads out. The recipe will not fill the whole pan, do not spread with a knife or spatula.
COOL. After pouring/spreading, allow it to sit at room temperature for 10 minutes to cool. Then place it in the refrigerator for another 20-30 minutes.
Kristyn’s Recipe Tips
- Prep everything ahead—once the sugar mixture reaches the right temp, things move fast.
- Use a candy thermometer or test by dropping a bit into cold water to ensure the “hard crack” stage.
- Warm the sheet pan in the oven before pouring the brittle so it spreads better.
- Make it as a gift by breaking into pieces and wrapping in decorative bags or tins.
Easy Peanut Brittle Recipe
Video
Ingredients
- 1 cup sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 cup peanuts, (no skin)
- 2 tablespoon butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Make sure all ingredients are ready and measured out before starting. Some steps require quick action, so this will help the process.
- Preheat the oven to 170°F.
- Grease a 10×15 jelly roll pan or cookie sheet with at least 1-inch tall sides. Set aside.
- In a large pot over medium heat, bring sugar, corn syrup, salt, and water to a boil. Stir until the sugar is dissolved. When the liquid looks clear, that indicates the sugar has dissolved.
- While the mixture is heating up, add the jelly roll pan to the preheated oven so it can warm up.
- Add a candy thermometer to the sugar mixture. When the temperature reads 250°F, stir in 1 cup of peanuts. Cook on medium-low heat at a steady boil until the temperature reaches the hard crack stage of 300°F (takes about 10-13 minutes).
- If you don't have a thermometer, drop a small amount of the candy mixture into a bowl of cold water, if it separates into hard and brittle threads, it's ready.
- Once the mixture reaches 300°F, this is the fast part. Remove from heat and immediately stir in butter, baking soda, and vanilla. (The brittle will lighten in color but will return to a golden beige when it cools.)
- Working quickly, pour back and forth onto the cookie sheet. Using oven mitts, move the pan around until the mixture spreads out. The recipe will not fill the whole pan, do not spread with a knife or spatula.
- After pouring/spreading, allow it to sit at room temperature for 10 minutes to cool. Then place in the refrigerator for another 20-30 minutes.
Notes
- Prep everything ahead—once the sugar mixture reaches the right temp, things move fast.
- Use a candy thermometer or test by dropping a bit into cold water to ensure the “hard crack” stage.
- Warm the sheet pan in the oven before pouring the brittle so it spreads better.
- Make it as a gift by breaking into pieces and wrapping in decorative bags or tins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQS
Store in an airtight container at room temperature for a week or longer. We don’t recommend freezing or refrigerating because it can lose its crunch.
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This recipe was originally published December 2022.
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Can you use light brown sugar instead of white?
Yes I imagine you can!
I’d never attempted peanut brittle before because I’m a bit intimidated by candy thermometers, but this recipe was so easy! It really does have the perfect flavor and texture. My family polished off this first batch in no time but I’m going to make it again this month to share with neighbors!