This post contains affiliate links.
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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Check out my webstory!
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!
Loved the very clear instructions. Next time, I will add double the peanuts, as my preference is for almost lacy brittle chock full of peanuts. This recipe is mostly brittle to peanut ratio. It’s got a nice flavour.
Really good family loves it
Excellent recipe! Never tried making brittle before but wanted to make my wife some cashew brittle for the fun of it. Followed the recipe to the T and turned out great. Thanks alot
I tried many peanut brittle recipes. I tried your recipe took some to church and my family loved it. I have made 3 batches and put in their Christmas bags because they ask for it. We celebrate this weekend .Trying the Salted peanut crunch bars tomorrow!
Excellent! First time making peanut brittle last night. I loved it with peanuts and can’t wait to try cashews next.
Sooooo good!! I have never made any kind of candy treat in my life, but I made these earlier today to take to an evening Christmas party. They turned out great and they are so delicious. The directions were so easy to follow. I’ve had a candy thermometer for so long now I can’t remember, but I’ve never used it. LoL. It was fun watching the temperature come up. I tried to work as fast as I could spreading the mixture on the parchment paper. I used a half sheet pan with no problem. I waited one hour before breaking off a corner to taste it. This might be the best peanut brittle I’ve ever had. It is just so delicious.
This was supposed to be 5-star!
Brittle was not airy as I thought it would be. Told my guests not to bite or chew it since it might take out old dental work!! Looking for a brittle recipe that is not so condensed!
This recipe is not dense at all. I am guess that your thermostat is way off. Even brand new ones can be detected. One thing the receipe does not state though, is that the butter must be room temperature or melted or it will sieze from cold. Another is, warm your tray in oven, and IF’ using cooked (not raw) peanuts only out them in at 290 or they will burn. Please try this recipe again and be sure, sure, sure your baking soda is good/fresh. You will see it bubble like crazy, once added. Merry Christmas.
Sounds like you need to get a new candy thermometer because the only way th This can happen is not getting it to the right temperature. You need need need need to get it to the hard crack temperature your not making Carmel chews. Also if you skimmed on or used old Baking soda it will make a huge difference, always have it ready to go in to the mix pre-measured and ready to add once you get it to the proper temperature. Mix it in very well you can always tell if it’s old or moisture corrupted bad Soda because It will not foam up completely in the pan, also never take it off of the stove until you have put in the last of the ingredients brought the entire mixture back to the correct Temperature Crack stage on your candy thermometer. Then pour out onto Buttered. Sheet pans.
Took forever to get to 300, but worth it. Very good
from start to spreading it on the pan was about 45 minutes. Not sure what’s happening with the cooks that are commenting on the long cooking times. I used a SS 3 Qt pan. I also used one of my more powerful burners *sorry don’t know the BTUs*. (Ranges vary in power so saying Medium High is useless). The brittle is still cooling so I give the cooking process a 5 star rating.
I just made your recipe for peanut brittle. It is fantastic! Im so glad i chose you 1st…The two hardest things were: 1. waiting for the 250° mark and 2.waiting for it to cool. Thanks, I will be saving this for sure.