Peanut Brittle

This old-fashioned peanut brittle is one of my favorite candy recipes I've inherited from my grandma. Sweet and salty, with a satisfying crunch, this buttery peanut brittle recipe will a must-have during the holidays for years to come.

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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! It also doubles as the perfect edible holiday gift to give friends and neighbors. 

This traditional version of the recipe is made on the stove top with sugar, corn syrup, butter, and peanuts. You can also try our microwave peanut brittle recipe if you want to skip the stove top. For a no bake treat, try our butterscotch haystacks.

MORE: Reese’s Fudge | Gingerbread Fudge | Tiger Fudge

PEANUT BRITTLE INGREDIENTS

• 2 cups of sugar
• 1 cup light corn syrup
• ½ cup of water
• 4 cups peanuts (I used 2 cups salted Spanish and 2 cups salted regular peanuts)
• 3 tablespoons butter
• 2 tablespoons baking soda
• 1 tablespoon vanilla
• coarse sea salt

Kitchen Tools for This Recipe:

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• Large Pot
• Baker’s Sheet
• Candy Thermometer
• Silicone Baking Mat
• Silicone Spatula

HOW TO MAKE PEANUT BRITTLE

In a large pot, bring sugar, corn syrup and water to a boil. (You will definitely want to use a large pot for this recipe as it expands when cooking!) 

Add peanuts and stir. Continue to boil until temperature reaches hard crack, about 300 degrees. Once it comes close to temperature, it’ll start to brown — so stir occasionally to keep it from burning. As soon as it reaches temperature, remove from the heat.

PRO TIP: A candy thermometer is a kitchen necessity. We love this candy thermometer with a clip for the side of your pot. 

Stir in butter, vanilla and baking soda. Pour onto a large buttered baking sheet lined with parchment paper or a silicone baking mat. Let cool. To remove from the pan and break up the brittle, I twisted the pan slightly to get it to break.

Break it up into pieces and serve!

How Long Will It Last? 

You should store the candy in an airtight container until you’re ready to serve. It can be stored at room temperature. You can also package it in festive food quality boxes for easy, edible gifting during the holidays.

For as long as I can remember, my mom and grandma have spent the days leading up to family events and holidays in the kitchen, making irresistible treats for our gang to nosh on. 

This classic peanut brittle recipe 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. 

More Christmas Candy Recipes:

FUDGE: Oreo Fudge | Chocolate Fudge |  PB Fudge
CANDY: Peppermint Bark | Oreo Peppermint Bark 
TREATS: Christmas Crunch | Candy Cane Pie 
COOKIES: Pinwheels | Cinnamon Roll Cookies | Cookie Cups 
CLASSIC: Gingerbread Cookies | PB Balls | Rocky Road

CLASSIC OLD FASHIONED PEANUT BRITTLE

5 from 1 vote

This old-fashioned peanut brittle is one of my favorite candy recipes I've inherited from my grandma. Sweet and salty, with a satisfying crunch, this buttery peanut brittle recipe will a must-have during the holidays for years to come.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 6

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Ingredients

  

1x2x3x

• 2 cups sugar
• 1 cup light corn syrup
• ½ cup water
• 4 cups peanuts I used 2 cups salted Spanish and 2 cups salted regular peanuts
• 3 tablespoons butter
• 2 tablespoons baking soda
• 1 tablespoon vanilla
• coarse sea salt

Instructions

 

• In a large pot, bring sugar, corn syrup and water to a boil.
• Add peanuts and stir. Continue to boil until temperature reaches hard crack, about 300 degrees. Once it comes close to temperature, it’ll start to brown so stir occasionally to keep it from burning. As soon as it reaches temperature, remove from the heat.
• Stir in butter, vanilla and baking soda.
• Pour onto a large buttered baking sheet lined with parchment paper.
• Let cool. To remove from the pan and break up the brittle, I twisted the pan slightly to get it to break.
• Break it up into pieces and serve.

Notes

The key is to cook this thing over a medium low heat, especially if you’re using a double burner. Those tend to get hot fast, so you have to stay in control. I definitely used a thermometer. When you’re dealing with candy making and boiling sugar, it’s kind of necessary. Once the mixture got close to being done, it started getting a little darker so I needed to stir it to keep it from burning. I should have stirred it a little more occasionally throughout. I did add coarse sea salt to the top after I poured it onto the pan. I’d highly recommend buttering the pan or cover the whole pan with parchment paper. I did NOT butter my pan and it was definitely harder to get out. I’m glad I used parchment paper!

Nutrition

Calories: 1030kcal | Carbohydrates: 126g | Protein: 26g | Fat: 54g | Saturated Fat: 11g | Cholesterol: 15mg | Sodium: 1203mg | Potassium: 724mg | Fiber: 9g | Sugar: 110g | Vitamin A: 175IU | Calcium: 112mg | Iron: 4mg

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