Peanut Brittle Recipe (2024)

Updated BySam 40 Comments

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You can make sweet & snappy, old-fashioned Peanut Brittle right in your own kitchen! Today’s peanut brittle recipe includes all my best candy making tips so you can have flawless results every time. Recipe includes a how-to video!

Peanut Brittle Recipe (1)

An Easy Homemade Peanut Brittle Recipe

Peanut brittle is a flavorful, old-fashioned candy that’s sweet and salty with a beautiful snappy texture (and a reputation for sticking to your teeth!). Salted peanuts are scattered throughout for a nutty flavor and fun bite. If you’re a fan of peanut candy, you’ll definitely like this one!

Candy making may seem intimidating, but that’s just because most of us don’t make it often. I get that and for a long time stuck to thermometer-free candies like potato candy but using a thermometer and moving your candy-making to the stovetop really isn’t that complicated. Take this recipe as an opportunity to become familiar with the tools and develop a knack for the process. Today I’m sharing my best tips and tricks so you can jump right in!

One thing to note before we begin: I highly recommend making this recipe on a dry, low humidity day (so winter is a great time to start practicing!). Any moisture in the air can be re-absorbed into your candy, making it softer, and we want our candy to be hard and brittle (hence the name!). Humidity also slows the cooling process while your candy is setting, increasing the chances of having unwanted crystals form. So not a bad idea to check the weather forecast before you start!

What You Need

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As like with my toffee recipe, it’s very important to have all of your ingredients laid out before you start. Once your mixture reaches 305°F, you need to move quickly as possible! Here’s what you need:

  • Butter. Use unsalted butter (since we’re using salted peanuts and adding salt ourselves!) and make sure it’s softened.
  • Baking soda. I talk about this in-depth below, but essentially baking soda creates the proper texture and flavor in any good peanut brittle recipe. Make sure you’re not using baking powder!
  • Peanuts. Use shelled, dry roasted peanuts and make sure they’re salted. This helps give our brittle a nice salty and sweet flavor!
  • Light corn syrup. This is a crucial ingredient in many candies (like my homemade caramels), and it’s NOT the same thing as high fructose corn syrup! Stick with the light version here and save dark corn syrup for pecan pie.

SAM’S TIP: I strongly recommend using a candy thermometer for this recipe. While there are certainly ways to make candy without one, using a thermometer saves you guesswork and frustration.

Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Peanut Brittle

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As with most candies, you need to be patient while cooking–DO NOT crank up the heat to make it go faster! You risk burning your candy and will have to start over.

  1. Mise en place – Prepare your pan and measure out all of your ingredients.
  2. Start the candy – Cook the sugar, water, corn syrup, and salt over medium heat until the sugar dissolves and the mixture comes to a boil. Use a wet pastry brush to nudge any sugar crystals back into the pot as needed.
  3. Boil away – Attach a candy thermometer once the mixture is boiling and stir occasionally until the candy reaches 250F. Add the peanuts and stir constantly until the candy reaches 305F.
  4. Remove from heat – Remove the candy from the heat and add the remaining ingredients. Stir until the butter is fully melted and combined.
  5. Spread it out – Pour the candy into your prepared pan and spread it out using two forks.
  6. Break it apart – Let the brittle cool completely before breaking apart and enjoying.

SAM’S TIP: Your candy will still be extremely hot after pouring it into the pan (and so will the pan!). To help spread it out into a thin layer, grab a pair of forks and use them to pull the candy apart, spreading it more evenly into your pan. I demonstrate this in the video below if you need a visual!

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Frequently Asked Questions

Why do you put baking soda in peanut brittle?

Baking soda releases bubbles into our candy (you can see this on a more extreme level in my honeycomb recipe, which uses 5x the amount of baking soda!). This makes the brittle more delicate, crisp, and less chewy, which ultimately makes it more snappy and less likely to obnoxiously stick to your teeth.

How long will homemade peanut brittle last?

This peanut brittle recipe will keep for up to 2 months if stored in an airtight container in a cool, dry place. I recommend placing pieces of wax paper or parchment paper between the candy pieces to keep them from sticking together.

I do not recommend placing your brittle in the refrigerator (remember, humidity is the biggest enemy of candy, even after it’s done cooking!).

Help! My pot is a candied mess! How do I clean it?

Don’t run your pot under water while it’s still hot or you run the risk of warping it! Instead, let your pot cool, then fill it just over halfway with water. Return it to the stove and let it come to a boil (you can toss your forks and add your candy thermometer to the side to clean them, too!).

The caramel will soften as it cools, as this happens, use a heatproof spatula to help scrape the melted candy off, then pour it down the drain. Let your pot cool again before cleaning with soap and water.

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The holiday season is a great time of year to make candy because (depending on where you live) humidity is at its lowest. Plus candy makes agreat homemade gift!

Enjoy!

Let’s bake together!I’ll be walking you through all the steps in my written recipe andvideobelow! If you try this recipe, be sure to tag me onInstagram, and you can also find me onYouTubeandFacebook

Peanut Brittle Recipe (6)

Peanut Brittle

You can make snappy, old-fashioned peanut brittle right in your own kitchen! Today's peanut brittle recipe includes all my best candy making tips so you can have flawless results every time.

Recipe includes a how-to video!

5 from 16 votes

Print Pin Rate

Course: Candy

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Cooling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 25 pieces

Calories: 94kcal

Author: Sam Merritt

Ingredients

  • 1 cup (200 g) granulated sugar
  • ½ cup (120 ml) light corn syrup
  • ¼ cup water
  • ¼ teaspoon salt
  • 1 cup (155 g) lightly salted dry roasted peanuts
  • 2 Tablespoons unsalted butter cubed (softened preferred) plus additional for greasing pan
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon baking soda

Recommended Equipment

Instructions

  • Lightly and evenly grease a jelly roll pan with butter and set aside (keep nearby).

  • Measure out your butter, peanuts, baking soda, and vanilla extract. Set these aside but keep them nearby. It’s important to have these ready before you begin as once your candy reaches the necessary temperature you will need to move quickly.

    1 cup (155 g) lightly salted dry roasted peanuts, 2 Tablespoons unsalted butter, ½ teaspoon baking soda, 1 ½ teaspoons pure vanilla extract

  • Combine sugar, water, corn syrup, and salt in a medium-sized, heavy-bottomed saucepan and stir occasionally, using a damp pastry brush to wipe any sugar crystals from the side of the pot, over medium heat. Continue to cook until sugar is dissolved and mixture comes to a boil. This will take time (10 minutes +), don’t rush the process by turning up your heat or you will ruin your brittle.

    1 cup (200 g) granulated sugar, ½ cup (120 ml) light corn syrup, ¼ cup water, ¼ teaspoon salt

    Peanut Brittle Recipe (7)

  • Once mixture is boiling, attach your candy thermometer (make sure the bottom of the thermometer isn’t touching the bottom of the pot!) and stir occasionally until temperature reaches 250°F (121°C).

  • Add peanuts and stir continuously until mixture reaches 305°F (151°C)

  • Remove from heat and immediately add butter, baking soda, and vanilla. Stir well until butter is melted and mixture is well-combined.

  • Pour into prepared jelly roll pan and use 2 forks to pull the brittle apart and to help spread evenly (careful, the pan gets very hot very quickly! If you need to move it be sure to use an oven mitt).

  • Allow to cool for at least an hour before breaking into pieces and enjoying.

Notes

This is the candy thermometer that I use(affiliate)

Store peanut brittle in an airtight container (for best results use wax or parchment paper to divide pieces as they may stick together) in a dry place, but not in the refrigerator. Peanut Brittle will keep up to 2 months.

Nutrition

Serving: 1piece | Calories: 94kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 90mg | Potassium: 40mg | Fiber: 1g | Sugar: 14g | Vitamin A: 28IU | Calcium: 5mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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Reader Interactions

Comments

  1. Abbie

    Peanut Brittle Recipe (12)
    I love this recipe…so easy to follow & I love the fact that there’s a video. This was my first time making peanut brittle & there’s no need to try any other recipe.

    Reply

    • Sam

      I’m so glad you enjoyed, Abbie, thank you so much for trying my recipe!

      Reply

  2. Drew458

    The one part of your recipe that’s missing is the big pot of boiling water. And the advantage of having an assistant. When you add the baking soda the sugar/peanut mix nearly explodes, so you work real fast to get everything out onto the tilted baking sheet. After that you want to immediately fill your pot with boiling water and a few drops of dish detergent. Use a scrubbing stick to work it around. Then dump it out and repeat if necessary. It is an awful job trying to get cooled sugar syrup out of the pot, so do it immediately and keep it hot. You should boil about twice as much water as your pot holds.

    Ps after the first time you make this recipe you might want to add more peanuts. Don’t overdo it, but you could add at least half a cup more.

    Reply

  3. Erica

    This is my father-in-law’s FAVORITE recipe, and has been for years: every time he’s due for a treat, he always requests peanut brittle! I use an infrared heat gun thermometer for this (a gift from him, incidentally), and it works just as well as a candy thermometer does.

    Reply

    • Sam

      I’ll have to try the heat gun one day! Sounds like it could be quite helpful. 🙂

      Reply

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Peanut Brittle Recipe (2024)

FAQs

Why didn't my homemade peanut brittle get hard? ›

The main reason why peanut brittle doesn't get hard and have the crunch we expect is because the sugar was not cooked long enough. The sugar needs to be cooked to what is called the hard crack stage, 300ºF.

Why put baking soda in peanut brittle? ›

In theory, it's a good idea, the baking soda adds some air to the caramelized sugar, making the sheets of candy more brittle, but it also introduces a minerally, metallic taste that's off putting to say the least. My version of peanut brittle is ridiculously simple to make, and leaves out the baking soda.

Why does my homemade peanut brittle stick to my teeth? ›

Frequently asked questions. Why does my homemade peanut brittle stick to my teeth? This is because you did not cook it long enough in the microwave. If the texture of the peanut brittle is sticky, and not crunchy, this means that you need to cook the mixture longer, until it reaches 300°F.

How to keep peanut brittle crunchy? ›

Should you refrigerate peanut brittle? Store the brittle in an airtight container at room temperature for up to 1 month to maintain the crisp. Moisture in the refrigerator would soften the brittle.

Why is my peanut brittle hard but sticky? ›

What's important to know is that the corn syrup controls the grain of the brittle so adding too little and you have a grainy textured brittle, while adding too much will result in a stringy and sticky brittle.

Why is my peanut brittle not fluffy? ›

It is important to coat cookie sheets with butter and put in the freezer to get them really cold before you need to pour the brittle. After you pour the candy you should put the pans in the fridge or outside if it is cold, so the brittle will set up quickly and stay fluffy.

Can you redo peanut brittle? ›

Reviving stale peanut brittle is possible to some extent. You can try placing the stale peanut brittle on a baking sheet and gently heating it in an oven at a low temperature, around 250°F (120°C), for a few minutes. This can help to soften it a bit and restore some of its original texture.

Can you overcook peanut brittle? ›

Use a candy thermometer!

If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle won't properly set and the end result will be sticky.

Why is my peanut brittle bitter? ›

Those other liquid sugars have impurities that will burn at the higher temperature of making caramel, leading to a bitter-tasting brittle.

Why is peanut brittle bad for you? ›

Outside of that single ingredient, peanut brittle is painfully unhealthy. It contains: sugar, corn syrup, and butter, all of which are unhealthy for your body in different ways. But, peanut brittle becomes terrible for your teeth once all of those ingredients are combined into the final product.

Why is my peanut brittle like taffy? ›

Didn't get it hot enough. You have to hit hard crack stage heat or it's not going to harden. From internet: Hard-Crack Stage is a cooking term meaning that a sugar syrup being heated has reached 149 – 154 C (300 – 310 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it.

Can you use parchment paper when making peanut brittle? ›

You will want the cookie sheet to be non-stick. Use parchment paper, a silicone baking sheet or a greased cookie sheet. Spread the peanut brittle as thin as you can. Immediately add your sea salt.

Can I freeze homemade peanut brittle? ›

Absolutely! If you want to extend the life of your peanut brittle, you can freeze it. But, make sure it is completely cooled, as moisture is an enemy of peanut brittle. Ensure the brittle pieces are separated by parchment paper to prevent them from sticking together.

Should homemade peanut brittle be refrigerated? ›

To store: Store peanut brittle (once it's completely cooled) 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.

What is the best pan for making peanut brittle? ›

Heavy 6 quart Dutch Oven pot. Mine is an old 1970's Club Aluminum. It's perfect! You need a heavy THICK pot so it won't scorch.

How do you fix peanut brittle that's too soft? ›

So, I Googled Salvaging Undercooked Peanut Brittle and followed Tiffany's helpful instructions to throw the pieces back in the pan, turn the heat up and stir, stir, and stir to a raging boil and wait to pour it in the pan until it reaches 300 degrees.

What makes brittle hard? ›

What Makes it Brittle? The sugar will be cooked to 300ºF (149ºC)—hard crack stage; which when set up would be hard like a lollipop. But peanut brittle is delicate and you can easily bite into it—how? The secret is in the baking soda.

How long does it take for brittle to harden? ›

Don't try to spread the candy once it's on the baking sheet as it starts hardening almost immediately and spreading it doesn't work well. Let the peanut brittle cool for 30 minutes, then break it into pieces. Store it in an airtight container at room temperature for up to two months.

Is peanut brittle supposed to be hard? ›

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.

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