Peanut Brittle

This old-fashioned peanut brittle is sweet, salty, and crunchy. Perfect for gifts and for keeping all to yourself.

Table of Contents

Peanut Brittle Ingredients
How To Make This Peanut Brittle Recipe
How To Serve
Storage
More Recipes You’ll Love
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This homemade peanut brittle is one of my favorite candy recipes. Sweet and salty, with an irresistible crunch, I love how easy it is to make from scratch!

This traditional version of the recipe is made on the stovetop, but you can also try our microwave peanut brittle recipe too. For a no-bake treat, try our butterscotch haystacks.

Peanut Brittle Ingredients

peanut brittle raw ingredients that are labeled

You’ll need:

2 cups granulated sugar
½ cup water
½ cup light corn syrup (I used Karo brand)
6 tablespoons unsalted butter, cubed
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups roasted and salted peanuts

PRO TIP:

Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.

SUBSTITUTIONS AND ADDITIONS

PEANUTS: If you are not able to find roasted & salted peanuts without the skins still on them, then just be aware that you will see the darker spots in your brittle from the skins.

You can also use plain/unsalted/unroasted peanuts if you wish because they will be lighter in color (due to not being roasted) however the taste will be sweeter overall with your brittle. The roasting and salt on the peanuts really balance the sugary-caramel flavors of the brittle.

How To Make This Peanut Brittle Recipe

PRO TIP:

Please note that you are working with very hot sugar that can cause severe burns if not handled properly. Always keep the little ones away from the stove while making this recipe and remember to never walk away from the hot pot.

STEP ONE: Line a large rimmed baking sheet with a silicone mat or parchment paper. Set aside.

PRO TIP:

Because your hot sugar mixture can go from perfect to burnt very quickly, you want to make sure you keep an eye on your candy thermometer temperature while making this peanut brittle.

I like to turn off my burner when the temperature reaches 295°F because the sugar will get up to 300°F very quickly. Make sure you have your peanuts, baking soda, and vanilla extract handy because you will need to work very quickly with this recipe once the brittle reaches the 300°F.

STEP TWO: In a large stockpot, fitted with a candy thermometer, bring to a boil the water, granulated sugar, light corn syrup, and unsalted butter. This should take anywhere from 12 to 16 minutes. DO NOT DISTURB OR STIR THE COOKING SUGARS UNTIL YOU START TO SEE THEM GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (hard crack stage) on your candy thermometer. Turn off the heat immediately. If you have an electric stove, carefully move the pot to a cool burner so that your sugar mixture does not keep cooking.

PRO TIP:

The reason you do not want to stir or disturb the cooking sugar in the beginning is to prevent sugar crystals from forming. Once your sugar starts to turn a light golden brown color you can very carefully use your plastic spatula to gently move the mixture around the bottom of the pot so you do not get a burn spot. DO NOT stir vigorously at this time.

peanut brittle process shot of ingredients being cooked in a pot

STEP THREE: Working very quickly, stir in the baking soda, vanilla extract, and roasted peanuts. Be very careful as the baking soda will cause the hot brittle mixture to bubble up rapidly

peanut brittle process shot of peanuts, vanilla, and baking soda added to the pot

STEP FOUR: Immediately pour your hot mixture onto your prepared pan and quickly spread out the peanut brittle mixture into as much of an even layer as possible. You should get an approximate 9 by 12-inch rectangle. You can use a rubber spatula to push, and spread, out the thick mixture. It will start to harden very quickly so you have to work fast.

peanut brittle process shot of peanut brittle mixture spread into a baking sheet

STEP FIVE: Allow your peanut brittle to cool on the counter completely before breaking it into smaller pieces.

peanut brittle process shot of cooled brittle broken into pieces

How To Serve

This crunchy candy is a fantastic edible gift. Wrap it in a gift box and share it with family and friends. If you’d like to enjoy a piece of peanut brittle all to yourself, add a cup of homemade hot chocolate, sit back and enjoy!

MORE TREAT RECIPES

Fudge Recipes

Rocky Road Fudge

Fudge Recipes

Tiger Fudge

Storage

ON THE COUNTER: This easy homemade peanut brittle can be stored in an airtight container, or individually bagged portions, at room temperature for up to 2 weeks. If you plan to keep it for a longer period of time then I suggest packing it into individual storage bags as the pieces may start to stick to each other over time.

IN THE FREEZER: You can store peanut brittle in an airtight container in the freezer for up to three months.

overhead shot of pieces of peanut brittle

This classic holiday candy is a must-have in our family, especially during the Christmas season. I’m confident you’ll love this salty and sweet homemade candy as well. It’s a fast, easy favorite that is so simple to make from scratch.

FREQUENTLY ASKED QUESTIONS

What is Karo syrup?

Karo syrup is a brand of corn syrup but does not contain any high-fructose corn syrup.

Can I freeze peanut brittle?

Peanut brittle can be frozen in an airtight container for up to three months.

Can I use peanuts with skins on them?

If you are not able to find roasted & salted peanuts without the skins still on them then just be aware that you will see the darker spots in your brittle from the skins.

More Recipes You’ll Love

Peanut Brittle

5 from 5 votes

This old-fashioned peanut brittle is sweet, salty, and crunchy. Perfect for gifts and for keeping all to yourself.

Prep Time 5

Cook Time 15

Total Time 20

Servings

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Ingredients

2 cups granulated sugar
½ cup water
½ cup light corn syrup (I used Karo brand)
6 tablespoons unsalted butter cubed
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups roasted and salted peanuts, Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.

Instructions

Line a large rimmed baking sheet with a silicone mat or parchment paper. Set aside.
In a large stockpot, fitted with a candy thermometer, bring to a boil the water, granulated sugar, light corn syrup, and unsalted butter. This should take anywhere from 12 to 16 minutes. DO NOT DISTURB OR STIR THE COOKING SUGARS UNTIL YOU START TO SEE IT GETTING LIGHTLY GOLDEN IN COLOR. You want your brittle mixture to reach 300°F (hard crack stage) on your candy thermometer. Turn off the heat immediately. If you have an electric stove, carefully move the pot to a cool burner so that your sugar mixture does not keep cooking.
Working very quickly, stir in the baking soda, vanilla extract and roasted peanuts. Be very careful as the baking soda will cause the hot brittle mixture to bubble up rapidly.
Immediately pour your hot mixture onto your prepared pan and quickly spread out the peanut brittle mixture into as much of an even layer as possible. You should get an approximate 9 by 12-inch rectangle. You can use a rubber spatula to push, and spread, out the thick mixture. It will start to harden very quickly so you have to work fast.
Allow your peanut brittle to cool on the counter completely before breaking it into smaller pieces.

Notes

Note: Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.

Note: Please note that you are working with very hot sugar that can cause severe burns if not handled properly. Always keep the little ones away from the stove while making this recipe and remember to never walk away from the hot pot.

Note: Because your hot sugar mixture can go from perfect to burnt very quickly you want to make sure you keep an eye on your candy thermometer temperature while making this peanut brittle. I like to turn off my burner when the temperature reaches 295°F because the sugar will get up to 300°F very quickly. Make sure you have your peanuts, baking soda, and vanilla extract handy because you will need to work very quickly with this recipe once the brittle reaches the 300°F.

Note: The reason you do not want to stir or disturb the cooking sugar in the beginning is to prevent sugar crystals from forming. Once your sugar starts to turn a light golden brown color you can very carefully use your plastic spatula to gently move the mixture around the bottom of the pot so you do not get a burn spot. DO NOT stir vigorously at this time.

Nutrition

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!