This homemade Peanut Brittle Recipe is dangerously easy to make from scratch. Fresh peanuts are combined with a buttery syrup and cooled into a delightfully crisp, iconic candy that you won’t be able to pass up on. If you’ve been on the hunt for the perfect recipe for peanut brittle, you’ll be very glad you made it here!
Reasons You’ll Love This
Simple Brittle – Making peanut brittle doesn’t have to be daunting! This recipe is beginner friendly and easy to make.
Classic Recipe – This was a treat grandma always had a batch of during the holidays. Making peanut brittle from scratch is so nostalgic!
Crowd Pleaser – When in doubt, you can’t go wrong with a classic batch of peanut brittle!
Holiday Recipe – While you can make this peanut brittle all year round, nothing beats a homemade peanut brittle at Christmas time.
Great Gift – Package a serving of this peanut brittle into cute candy bags, tie with a festive ribbon and voila! Easy, homemade gift for the holidays!
How do you make peanut brittle without eating the whole batch in one sitting? Don’t ask me, I wouldn’t know. I do, however, know how to make peanut brittle so delicious, you won’t even mind it. So, if you’ve been cursed with a sweet tooth like me, you might want to double this recipe!
Ingredient Info
This is a discussion about the ingredients. For the actual recipe with amounts, please see the recipe below.
- Sugar – White sugar is best to get that crisp texture of the candy.
- Corn Syrup – I would use light corn syrup over dark corn syrup to get the best outcome.
- Peanuts – Use plain, unsalted, non-roasted peanuts for this recipe. You can also try it with pecans, almonds or macadamia nuts. Oher nuts likely work as well.
- Butter – Unsalted butter is best. If you use salted butter for this recipe and are sensitive to salt, you can omit the salt from the recipe.
Step by Step Instructions
This is a discussion about the recipe. For the actual recipe with amounts, please see the recipe below.
- Prepare baking sheet. Set aside. Add sugar, corn syrup, water and salt to saucepan. Stir occasionally until dissolved and boiling.
- Once boiling, add the peanuts. Check the temperature, remove when ready.
- Quickly add butter and baking soda. Immediately pour onto sheet.
- Let cool then break into pieces. Serve and enjoy!
Tips & Advice
Christi’s Kitchen Tips
You’ve got this! Making candy can be a challenge at times, here are some tips to ensure the texture of the brittle comes out perfect:
- Having the ingredients portioned and ready allows you to work quickly.
- Investing in a candy thermometer is very helpful!
- Don’t over-mix the peanut brittle, as it can turn out grainy. Alternatively, make sure you are still mixing occasionally to avoid burning the candy.
- Allow it to fully cool before breaking, and don’t stick it in the fridge to hurry up the process! It could come out sticky.
Go Nuts! – Do not limit yourself to peanuts with this recipe. It also works well with pecans, almonds and even macadamia nuts. I haven’t tried walnuts, but those probably work as well. Or you can do my favorite, use a combo of different nuts!
Make sure you’re using plain, non-roasted, unseasoned nuts. Plain nut withstand the high heat of the candy, plus anything with added flavoring can throw off both the texture and the flavor.
Get Salty – If you have a salty palate like I do, this is fantastic with a sprinkle of flakey salt on top!
Storage – Store the leftover peanut brittle in an airtight container, and line the layers of peanut brittle with parchment or wax paper. It’s best to store it at room temperature since the moisture from the fridge could soften the candy and make it sticky. It should last about a week. Alternatively, you can freeze it for up to 6 months.
Equipment
Here’s what you’ll need to make the perfect peanut brittle every time:
FAQs
The baking soda gives the peanut brittle a light, crisp, airy texture. Without it, it would be hard to bite into.
Yes, you can. Have a bowl of ice cold water nearby while cooking. When you think the candy is ready, drop a small amount of it into the cold water, then feel the texture of the candy. If it hardens completely, you’ll know it’s ready.
This either happened because you stored it in the fridge, or your home is very warm and humid. Try to store the peanut brittle in a dry, cool place.
Recipes You’ll Love
If you enjoyed this peanut brittle recipe, here are a few more similar yet just as easy and delicious recipes I guarantee you’ll get a kick out of. Check them out below!
More Recipes You’ll Love!
Peanut Brittle Recipe
Ingredients
- 1 cup white sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1/4 teaspoon salt
- 1 cup plain unroasted peanuts (feel free to try other nuts like pecans, almonds or macadamia )
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
Instructions
- Line a rimmed baking sheet with parchment, silicone baking mat or grease it really well. Set aside.
- In a large sauce pan, add sugar, corn syrup, water and salt. Stir until the sugar has dissolved completely, and the mixture comes to a boil.
- Once boiling, add the peanuts and stir to combine. Use a candy thermometer to check the temperature while occasionally stirring. Once the thermometer reaches 300-310°F, remove from heat.
- Quickly add the butter and baking soda and stir until combined. Immediately pour the candy onto the lined baking sheet. Do your best to form the brittle into a flat, rectangular shape.
- Allow the brittle to cool for at least 30 minutes. Once cooled, place a layer of parchment on top of the candy and use a mallet to break it into pieces. Serve and enjoy!
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
In loving memory of my Grandma Joyce – the peanut brittle maker in the family.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
