There’s something timeless about peanut brittle—the snap as you break off a piece, the caramelized sweetness that clings to roasted peanuts, and that balance between salty and sweet that makes it impossible to eat just one bite.
This is one of those recipes that has been passed down for generations, often made during the holidays but just as welcome on an ordinary Tuesday.
I’ve tested this peanut brittle in my own kitchen more times than I can count, making small adjustments to get the perfect glass-like crunch without burning the sugar. The result? A foolproof, old-fashioned candy that I’d proudly serve to my own guests or tuck into a gift tin.
Peanut Brittle Ingredients
The Best Peanuts To Use For Brittle
Roasted, salted peanuts are my go-to because they cut through the sugary caramel and make the brittle taste more complex.
If you can’t find roasted and salted peanuts without skins, don’t worry—you’ll just notice a few darker flecks in your brittle from the skins. Just use fresh peanuts as old nuts may make the brittle taste bitter.
You can use plain, unsalted, or unroasted peanuts BUT the flavor of the peanut brittle will be sweeter since you’re missing the depth from roasting and the balance that a touch of salt provides.
Candy Thermometer Tips (It’s Easier Than You Think!)
If you’ve never used a candy thermometer before, it can feel a little intimidating. The good news is—it’s one of the simplest kitchen tools, and it’s the secret to peanut brittle that turns out perfectly crisp every time.
Even an inexpensive $10 thermometer works great. Digital or analog—both do the job. If you want peace of mind, you can test your candy thermometer. To do this, place it in boiling water—it should read 212°F (100°C). If it’s slightly off, just adjust your target temperatures accordingly.
Trust the Temp, Not the Clock: The recipe says “about 20–25 minutes,” but what really matters is the thermometer reading. Sugar syrup can hit the right stage faster or slower depending on your stove and pan.
Why You Need One: Sugar changes fast as it cooks. A thermometer takes out the guesswork and tells you exactly when you’ve reached the “hard crack stage” (300°F–305°F), which gives brittle its signature snap.
Clip It, Don’t Hold It: Attach the thermometer to the side of the pan before you start cooking. That way you’re not juggling a hot pot and a thermometer at the same time. Placement matters. Make sure the bulb is fully submerged in the syrup but not touching the bottom of the pan, or you’ll get inaccurate readings.
Work quickly: As soon as the mixture foams, spread it immediately on a greased baking sheet. Don’t fuss with making it “perfect”—thin and uneven edges often taste the best.
Vintage Peanut Brittle
Ingredients
- ¾ cup water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 6 tablespoons unsalted butter, cubed
- 2 ½ cups salted dry roasted peanuts
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.
- To a large (3-4 quart) stainless steel sauce pot add the water, granulated sugar, and corn syrup. Gently stir to combine. Place a candy thermometer onto the side of the pot being sure it does not touch the bottom and the bulb is fully submerged into the syrup for an accurate reading.
- Turn the heat to medium and allow the sugar to boil, undisturbed, until the temperature reaches 250°F (firm ball stage). This can take anywhere between 20-25 minutes depending on how your pot holds and distributes heat.
- Slowly stir in the butter until fully melted, then stir in the peanuts until evenly incorporated.
- Allow the mixture to cook and bubble, while stirring occasionally, until the temperature reaches 300°F-305°F (hard crack stage). This will take another 10-15 minutes. Remove from the heat immediately to stop the cooking.
- Stir in the vanilla extract and baking soda until thoroughly combined. Be careful as the mixture will bubble up and get foamy when the baking soda is added.
- Quickly pour the hot peanut brittle mixture onto the prepared baking sheet and spread to a thin (approximately ¼ inch thick), even layer using a silicone spatula. The brittle will harden quickly so you need to work fast to ensure an even thickness for the cooled brittle.
- Allow the peanut brittle to cool completely at room temperature before removing the parchment paper and breaking into bite-sized pieces. Plate for serving immediately or add to a container for storage.
Notes
Nutrition
Please note that you are working with very hot sugar that needs to be handled properly. Always keep the little ones away from the stove while making peanut brittle and remember to never walk away from the hot pot.
Serving Ideas
This crunchy candy is a fantastic edible gift. Wrap it and share it with family and friends.
🎁 Holiday Tins: Pack in decorative tins—great for work or cookie exchanges.
🎀 Ribbon Bundles: Tie with ribbon or twine for gifts or party favors.
📦 Gift Boxes: Fill small boxes with brittle and add a holiday tag—ideal for teachers, cookie exchanges or grab-and-go gifts.
🍬 Cellophane Bags: Wrap brittle in clear bags with ribbon and a tag.
Storage Instructions
If you want to get a head start on your holiday treats or simply plan ahead, peanut brittle can be made in advance. In an airtight container, you can keep it at room temperature for up to three weeks. This makes it perfect for gifting.
Avoid humidity—moisture makes brittle sticky. Place brittle in layers with wax or parchment paper between pieces, then seal tightly in an airtight, freezer-safe container or heavy-duty bag.
For longer storage (up to 2 months), you can freeze the brittle. Freezing is useful if you’ve made a big batch ahead of the holidays, but for best texture and crunch, room temp storage is the gold standard.
Bring it to room temperature in the sealed container before opening. This prevents condensation from forming on the candy, which would make it sticky.
More Brittle Recipes
Comments
Toni Thomason says
So good!! Such a classic treat.
Gloria says
Fantastic treat!
Deborah Yokoi says
Love peanut brittle. Can’t wait to try.
Nancy says
Love peanut brittle! Wonder if I could use sunflower seeds instead of peanuts??
Natalie J Gaba says
Looks so good
Gigi says
I remember my grandma always having this at her house. Going to need to try and make it.
Donna Bodnar says
Looks delicious can’t wait to make it.
Debra Holtz says
I use cocktail peanuts my family likes my peanut brittle better with them.