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This peanut brittle recipe makes a great gift over the holiday season. It’s sweet and buttery, and super crunchy!
This candy recipe is perfect for sharing and filling goodie plates like our famous Toffee and Homemade Turtles!
Why We Love It!
I love making homemade candy recipes and gifting them to friends and neighbors – whether it’s toffee, Christmas Crack, Homemade Caramel or Chocolate Fudge.
This peanut brittle recipe is always a favorite, and here’s why.
- Flavor. It’s perfectly crispy, filled with roasted peanuts, and has a sweet buttery, flavor that is a classic.
- Easy. It’s not overly difficult but can be a bit temperamental so check out the tips!
- A classic. This candy has been best-loved for year, and is a go-to treat (especially around Christmas)!
Ingredients
- white sugar – Adds sweetness and gives the peanut brittle its distinct crack.
- light corn syrup – Prevents a gritty or grainy texture.
- water – To help dissolve the sugar.
- blanched, roasted peanuts – Blanched peanuts are skinless. If using unroasted peanuts, add them to the mixture when you melt together the sugar, corn syrup, and water. This way they’ll cook and soften. Salted peanuts work too.
- unsalted butter – If using salted butter, remove the salt from the recipe. Cutting the butter into cubes first helps it melt better.
- vanilla extract – Key for the delicious flavor.
- salt – cuts the sweetness and complements the peanuts.
- 1 teaspoon baking soda – When adding the baking soda, it creates little air bubbles. This chemical reaction gives your peanut brittle the perfect texture.
How to Make Peanut Brittle
- PREP. 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. 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.
- PEANUTS. Add a candy thermometer to the sugar mixture. When the temperature reads 250°F, stir in the nuts. Cook on medium-low heat at a steady boil until the temperature reaches 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.
- SPREAD. Working quickly, pour back and forth onto the cookie sheet. Using oven mitts, move the pan around until the mixture spreads out (do not spread with a knife or spatula).
- COOL. After pouring/spreading, allow it to sit at room temperature for 10 minutes to let cool. Then place it in the refrigerator for another 20-30 minutes.
Recipe Tips
This recipe for peanut brittle can be intimidating. We’ve included step-by-step instructions and some great troubleshooting tips!
- Read through the recipe a few times before getting started to avoid leaving the pot unattended. Know what temperatures you’re looking for on your candy thermometer.
- Pot size. The mixture will boil up a lot. Use a very large pot – one that’s bigger than you think you’ll need.
- Chewy texture. It must reach 300°F in order for it to reach what candy makers call the hard crack stage and achieve the correct texture.
- Candy thermometer. Having a candy thermometer is the best method to get the exact temperatures, but you can still make this candy by testing it in a bowl of ice-cold water.
- 250°F: Keep the burner on medium heat and stir occasionally. It will reach a gentle boil. Test the mixture by dropping a small dollop into a bowl of ice water. The sugar should form a firm ball.
- 300°F: Drop a small amount of the candy mixture into a bowl of cold water. It should create a “crack” sound and separate into hard and brittle threads.
Storing + PREPPING
- Prep ahead of time. This easy peanut brittle recipe can go by pretty quickly. Measure out all ingredients before getting started so that you can quickly add them to the mixture as needed.
- STORE. Peanut brittle can be stored in an airtight container at room temperature for a week or longer.
- FREEZE. I don’t recommend freezing or refrigerating because it can lose its crunch.
For More Homemade Candies:
Peanut Brittle Recipe
This homemade peanut brittle recipe makes a great gift over the holiday season. It's sweet and buttery, and super crunchy!
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 actions, 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 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 peanuts. Cook on medium-low heat at a steady boil until the temperature reaches 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. Working quickly, pour back and forth onto the cookie sheet. Using oven mitts, move the pan around until mixture spreads out (do not spread with a knife or spatula).
- After pouring/spreading, allow it to sit at room temperature for 10 minutes to let cool. Then place in the refrigerator for another 20-30 minutes.
NOTE:
- When the baking soda is added, the reaction causes the brittle to lighten up in color, but as it cools, it will return to a golden beige color. This recipe will not cover the entire surface of the 10×15 jelly roll pan. It will cover about half of the pan. If you would like to fill up the entire 10×15 jelly roll pan, we suggest doubling this recipe.
Video
Notes
- Prep ahead of time. This easy peanut brittle recipe can go by pretty quickly. Measure out all ingredients before getting started so that you can quickly add them to the mixture as needed.
- STORE. Peanut brittle can be stored in an airtight container at room temperature for a week or longer.
- FREEZE. I don’t recommend freezing or refrigerating because it can lose its crunch.
Nutrition
Serving: 1piece, Calories: 77kcal, Carbohydrates: 12g, Protein: 1g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 2mg, Sodium: 67mg, Potassium: 37mg, Fiber: 0.5g, Sugar: 11g, Vitamin A: 23IU, Calcium: 6mg, Iron: 0.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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The crunch on this is incredible! SO delicious in every way!
We make this every year and it’s always super tasty! Sometimes I even give it away as a gift!
I don’t have a candy thermometer so I appreciate the tips on making this without one.
The brittle was so easy to make. I’m so glad I gave it a try, it’ll go in my cookie boxes for the holidays this year.
I’ve never made brittle before, and your recipe is easy to follow. I’m happy to report we are munching on some delicious brittle right now and loving it!
Fantastic! I made this for my mother in law (peanut brittle is her favorite) and it was a HUGE hit! Thank you!
I was looking for ideas for the holidays- can’t wait to try as it looks delicious.
I had no idea how easy this was to make!! Love the crunch!! This will make a great filler on our goodie plates!
Thanks for sharing. I actually use this same recipe and it comes out great every time.
I’m so excited to try this recipe. Peanut brittle has always been on my to do list. It’s always fun to try something different.