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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!
Doubled recipe and it was a failure – maybe the reason. No corn syrup available so used honey substitute. Peanuts went black and it took all morning to reach the correct temperature.
Sorry honey, is a not a good substitute for this recipe.
Honey is not a substitute for corn syrup! Don’t blame the recipe for the failure.
Honey is not the same as corn syrup. If you follow the recipe exactly as written it will not fail. Maybe you should give it another try without substitutions. For those who have had this recipe fail it could be because of the difference in elevation, humidity or thermometer fail. Good luck.
This recipe is excellent. The hard part is giving it all away at Christmas.
Love this recipe! Super easy. I used cashews since I didn’t have peanuts and it was amazingly delicious!
Dustin, I wonder if your candy thermometer isn’t giving you an accurate temperature read? I’ve made this recipe twice in the last two weeks and it turned out perfect both times.
Made it – I’d never made peanut brittle before – it turned out great, but it stuck to the parchment paper in several spots.
Tried makig this 7 times and every time the brittle never got hard. It was bendable or gooey. Terrible recipe! Do not make this recipe. You will lose so much money!
Double check your thermometer and make sure it’s reading correctly. I tried this for the first time the other day and it came out perfect at 300 degrees.
Double check your candy thermometer and make sure it’s reading correctly. I tried this for the first time the other day and it turned out perfect at 300 degrees
Complete trash recipe!! Never hardens! Waste of money!!!!
Bc you didn’t do it right.
Candy recipes need to be adjusted for altitude. Check the temp your water boils and calibrate your thermometer before trying again.
Dustin, if you’re the only one having issues do you think it could be something you’re doing? It may be the candy thermometer. You have to be very accurate with peanut brittle.
I followed receipe stet by step after 7 hours brittle is still gummy
Wished I read the comments BEFORE trying this recipe because I would have know the time factor in cooking the ingredients! That is a very important piece that is missing.
Favor was great but it was very light. Next time I will try to mix light/dark syrup together.
Great recipe but it took FOREVER, I’m talking 3 HOURS to complete this dish at the temp recommended. Maybe I just have a crappy stove idk. Either way I will ended up turning up to medium high heat after it hit 275 because 3 hours was already way too long, especially considering the instructions say this recipe takes 30 min to cook.
I’d say be patient until you get to 250 and then turn it up. Just keep an eye on it, which you should be doing since you’ll be stirring constantly, until it reaches 300. This recipe shouldn’t take forever to make.