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Peanut Brittle
This old-fashioned peanut brittle is an irresistible snack, perfect for gifts and for keeping all to yourself.
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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!
Peanut Brittle Ingredients
This homemade peanut brittle combines the rich sweetness of caramelized sugar with the satisfying crunch of roasted and salted peanuts.
Butter and vanilla extract add a touch of richness and complexity, making it a nostalgic and irresistible treat with a homemade touch.
You’ll need:
- ½ cup of water
- 2 cups of granulated sugar
- ½ cup of light corn syrup (I used Karo brand)
- 6 tablespoons of unsalted butter, cubed
- 1 teaspoon of baking soda
- 2 teaspoons of vanilla extract
- 2 cups of 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.
VANILLA EXTRACT: To add a different dimension to your peanut brittle, you can try flavored extracts like almond, hazelnut, or even a touch of rum extract.
How To Make This Peanut Brittle Recipe
Follow our step-by-step instructions to ensure that your peanut brittle turns out the perfect consistency.
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.
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
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.
STEP FIVE: Allow your peanut brittle to cool on the counter completely before breaking it into smaller 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!
Elevate your ice cream experience by crumbling peanut brittle over your favorite ice cream flavor.
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.
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Storage
Whether you’re making it in advance or dealing with leftovers, here’s what you need to know:
MAKE AHEAD: If you want to get a head start on your holiday treats or simply plan ahead, peanut brittle can be made in advance.
Once it’s completely cooled and hardened, break it into pieces and store it in an airtight container.
You can keep it at room temperature for up to two weeks. This makes it perfect for gifting or enjoying over time.
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 two 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.
Why We Love This Recipe
This irresistible treat is always a winner. Here’s why:
IRRESISTIBLE CRUNCH: This peanut brittle offers a satisfying and addictive crunch that’s impossible to resist. Each bite is filled with the perfect balance of crispy caramelized sugar and roasted peanuts.
TIME-TESTED CLASSIC: It’s a timeless classic that has been a favorite treat for generations.
SIMPLE INGREDIENTS: With just a handful of common ingredients, this recipe is easy to make. You don’t need any special kitchen equipment, and the step-by-step instructions ensure success, even for novice cooks.
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 peanut brittle 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.
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Peanut Brittle
This old-fashioned peanut brittle is an irresistible snack, perfect for gifts and for keeping all to yourself.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Ingredients
- ½ cup water
- 2 cups granulated sugar
- 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
- Make sure to use a brand that does NOT still have the skins on the peanuts. They may be labeled as “blanched”.
- 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.
- 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 300°F.
- 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
Calories: 724kcal | Carbohydrates: 97g | Protein: 14g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 414mg | Potassium: 385mg | Fiber: 4g | Sugar: 89g | Vitamin A: 350IU | Calcium: 57mg | Iron: 1mg
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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.