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This easy homemade Peanut Brittle is an old-fashioned sweet, hard candy made on the stovetop with six simple ingredients and roasted peanuts. It's a family favorite during the holidays but can be enjoyed any time of year!
There's just something special about old-fashioned recipes like peanut brittle. My other favorite old-fashioned recipes include Grandma's Oatmeal Cake, Baked Apples and Baked Rice Pudding.
Peanut Brittle
Every holiday season my grandmother used to make a few batches of peanut brittle. She always dropped a container at our house and it lasted all season. I can't help but think of her when I think of this Peanut brittle recipe.
Peanut Brittle is a smooth, flat candy (similar to toffee), with peanuts in it, that is cooked on the stovetop and poured onto a sheet pan to cool. Once it cools it's broken into small individual-size pieces of hard candy and lasts at room temperature for several weeks.
Homemade Peanut Brittle in 6 steps:
- Cook sugar mixture. Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil. Cook until temperature reaches 250F.
- Stir in peanuts. Add peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
- Remove from heat.
- Add remaining ingredients. Immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
- Pour into sheet pan. Carefully pour the hot mixture onto a sheet pan lined with parchment paper. Use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
- Cool and enjoy. Allow to cool completely (at least 30 minutes) before breaking apart and eating.
Important Tips:
Temperature is Key!
You will definitely want to use a candy thermometer to make peanut brittle as the proper temperature of the candy is crucial to ensure you have peanut brittle that's not too soft or chewy and not too hard.
Baking Soda?
Baking soda is a crucial ingredient that can't be substituted in this recipe. Just as in homemade syrup or caramel corn, baking soda causes a unique chemical reaction (basically a lot of rising foam) that is crucial in creating the right texture in peanut brittle. If you make it without baking soda but you will notice the brittle is a bit harder to bite through.
Precaution!!
Wear gloves and be CAREFUL! The candy gets VERY hot and can easily spill onto your hands or wrists during pouring if you're not careful. Make sure to use cooking/oven mitts (that you don't mind getting dirty) and be sure to tilt the pan away from you and use a spatula to scrape the hot mixture onto the sheet pan.
Corn Syrup Substitutes:
If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup of:
- honey
- light molasses
- agave nectar
- brown rice syrup
You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.
Making Ahead, Storing and Freezing Peanut Brittle:
To make ahead: Peanut brittle can be made several days or even weeks in advance. It stays fresh at room temperature for 6-8 weeks.
To store: Once it's completely cooled, store peanut brittle in an airtight container at room temperature. Do not refrigerate as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.
To Freeze: Peanut brittle can be frozen and stored up to 3 months. Allow the brittle to cool completely and store it in a freezer safe, airtight container.
CONSIDER TRYING THESE HOLIDAY TREATS:
- Homemade Caramels
- Caramel Chocolate Dipped Pretzel Rods
- Peppermint Candy Cane Brownies
- Turtle Thumbprint Cookies
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Peanut Brittle
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups salted roasted peanuts
- 2 tablespoons butter
- 1 1/2 teaspoons soda
- 1 1/2 teaspoons vanilla
Instructions
- Line a sheet pan with parchment paper. Set aside.
- Measure out peanuts, butter, baking soda and vanilla and have them ready.
- Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.
- Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally until temperature reaches 250°F (121°C).
- Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
- Remove mixture from heat and immediately stir in butter, baking soda and vanilla. The mixture will foam and change texture.
- Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
- Allow to cool completely (at least 30 minute) before breaking apart and eating.
- Store the completely cooled peanut brittle in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
The best recipe ever. I made a big pan full last night and it’s gone. I will make more this weekend. Perfect candy
This recipe is fantastic! I made it exactly as written and it turned out perfectly. The taste and texture were perfect! I am so glad that I found a great recipe for peanut brittle. Thank you!
I make this at least twice during the holiday season every year! I have double batched it and had my pans ready so it wasn’t an issue. My father in law loves this- he’s German and says it’s the best peanut brittle he’s had in years! I added the peanuts too early last time I made it, but it still turned out fine. Will be doing a double batch in a few days!
I can’t wait to try this recipe 😋 sounds delicious.
Phenomenal recipe!! I remember having peanut brittle as a child and haven’t had it since. Decided to make it for the first time and it came out amazing!
I made this twice now and wow it’s amazing!!! The second time I made this I added pre-cooked chopped bacon during the final step. It’s amazing! You definitely can’t go wrong with this recipe.
fabulous recipe! this always goes in my holiday cookie boxes, my husbands coworkers love it so much I have probably made this brittle 10 times this year.
We followed the instructions and recipe ingredients exactly as written, used 2 different candy thermometers, and got chewy peanut brittle. Tried two more times, but it was inedible because it was way too sticky all three times. Tossed it all out. We are barely above sea level.
If it was humid or raining the day you made it, It’s less likely to turn out well.. Never make hard candy on a humid or rainy day.
Extremely disappointed. It Came out chewy and sticky not sure what happened . I’ve never had that issue with other recipes .
I’ve Never failed to make it proper .
Hmm
Sorry to hear you also had issues . Same happened to me ugh . What a waste of product . Recipe could have included approximate time it takes to reach required temperature and or any imperative info for success .
The taste of this brittle was really very good! I just wasn’t expecting to stand over the stove for an hour stirring and watching my thermometer. I’ve never made peanut brittle before so I had no idea how long it actually took to make this candy that I’m not really crazy about anyway. I was making this to give out as Christmas gifts, but didn’t realize how time consuming it was. I wish there had been a time frame for an estimated length for this because I definitely underestimated it. Overall it’s good but I won’t make it again unless I give Christmas gifts of course. I don’t know if people fully understand the effort that goes into candy making! I sure didn’t until now 😄 Thank you for the recipe ❤️
Turned out perfect, you definitely require a candy thermometer and patience for it to come to proper temperature. Thanks for sharing the recipe.
Absolutely fantastic! I’ve made it twice and…perfection. I’ve never made brittle because it was always rock hard at my attempts when most recipes had me bringing the cooked mixture to higher temps. At 300 degrees, this comes out beautifully!! I don’t use utensils to spread my brittle, which creatures a nice crisp, airy brittle. This is my GO TO recipe!!!
It came out show shiny…easy peasy recipe and tastes delicious. Use a high quality candy thermometer and you can’t go wrong.
Makes yummy peanut brittle and it’s so easy to make – just takes patience and time. It’s critical to reach the required temperatures for the brittle to turn out correctly. A must have? A candy thermometer! I didn’t have a candy thermometer with my first batch and the brittle didn’t harden. Bought a thermometer and tried to reheat the initial batch. Everything seemed to work but the brittle had a dark color and a slightly burnt taste.
My second batch, using the candy thermometer, turned out perfect. It just takes forever for it yo reach 250 and 300 degrees, but it’s worth the effort.
Followed the instructions and recipe, used a candy thermometer, and got chewy peanut brittle. Tried two more times. Each time, it was inedible because it was way too sticky. Tossed it all out.