Old Fashioned Honey Nut Brittle made with sugar, corn syrup, peanuts, butter, and baking soda for a classic homemade candy crunch.
It’s funny how something as small as a piece of candy can pull you straight back into a memory you didn’t even know you still carried around. That’s what Old Fashioned Honey Nut Brittle does for me — every single time. I’ll be standing there over the stove, staring at the pot like I’m waiting for a sign from the sugar gods, and suddenly I’m 9 again, hanging out in my grandma’s kitchen where the radiator clanked louder than her wooden spoon hitting the bowl.
She made her own version of honey nut brittle every winter, the kind that stuck to your teeth if you weren’t careful, but in the best possible way. I remember her saying, “Candy waits for no one,” which honestly… has proven to be truer than any advice I got in high school. Do you have someone in your life who cooked like everything they made had a little bit of magic in it?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
When I finally decided to make Old Fashioned Honey Nut Brittle myself, I had this small moment of panic. What if mine didn’t “snap” the way hers did? What if I messed it up, or burned it, or the peanuts clumped together like they were forming a union? But then I tasted it — warm, sweet, crunchy — and it was like the universe handed me a nostalgic hug. Not perfect, but still perfect. You know what I mean?
And now, when I make this brittle, especially around the holidays when everything feels a little louder and a little softer at the same time, it feels like I’m continuing something special… even if I still talk to the candy thermometer like it’s going to answer me back.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Old Fashioned Honey Nut Brittle Recipe?
Okay, so here’s the thing about Old Fashioned Honey Nut Brittle: it’s simple enough that anyone can make it, but fancy enough that people will pretend they don’t know how easy it was. It’s that kind of recipe. The sugar caramelizes into this golden, glassy layer that looks dramatic even though you were probably standing there in mismatched socks praying it wouldn’t burn.
The crispy snap is honestly the best part. There’s something weirdly satisfying about breaking it apart, like you’re in one of those oddly relaxing TikToks. And the peanuts bring this roasted warmth that kind of balances the sweetness, or at least makes you pretend it’s balanced.
Plus, homemade Old Fashioned Honey Nut Brittle just feels more personal. Store-bought candy can’t compete with the charm of a recipe that’s been stirred, worried over, cooled, cracked, and then proudly broken into a million jagged pieces.
Ingredient Notes:
Before you start making your Old Fashioned Honey Nut Brittle, here’s the real-life “let’s be honest about why these ingredients matter” version:
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Sugar: The base. Without it, you’re just heating peanuts in sadness.
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Corn syrup: Keeps crystals from forming. Basically keeps everything from turning into sugary gravel.
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Water: Helps everything melt evenly before the temperature rockets upward.
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Salt: A tiny pinch that somehow makes everything taste better.
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Peanuts: Choose roasted if you can. They bring that deep nutty vibe.
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Butter: Makes the brittle richer and easier to work with.
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Baking soda: The dramatic moment — it foams up and gives the brittle that light, airy crunch.
How To Make Old Fashioned Honey Nut Brittle?
Step 1: Prep Everything
I learned this the hard way: Old Fashioned Honey Nut Brittle moves fast. Like, “you blink and suddenly it’s setting in the pot” fast. So measure everything ahead of time. Grease your baking sheet and take a deep breath. Once this starts, there’s no snack break.
Step 2: Start the Sugar Mixture
Add your sugar, corn syrup, water, and salt into a heavy saucepan. Heat it gently at first, stirring until everything melts together. It’ll start bubbling in that slow, hypnotic way that makes you think nothing is happening — but trust me, it is.
Step 3: Peanuts + Patience
Once the mixture boils, stir in your peanuts. Clip on your candy thermometer like you’re locking in for a flight. You want it to reach 300–310°F. Try not to stir too much here — it’s kind of like dealing with someone who gets annoyed easily.
Step 4: Action Time
When it hits the right temperature, turn off the heat. Quickly stir in the butter and baking soda. The whole mixture will foam up like a science fair volcano, and you’ll wonder if this is normal. (It is.)
Step 5: Spread and Cool
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Pour it out onto your baking sheet. Use two forks to gently stretch it wider — think of it as brittle yoga. Let it cool completely, which feels like waiting for test results even though you know it’s going to be delicious.
Step 6: Crack + Snack
Break it into pieces with a mallet or your hands if you’re feeling bold. Try not to eat every shard immediately, though honestly… who am I to judge?
Storage Options:
Old Fashioned Honey Nut Brittle keeps well for up to three weeks in an airtight container, though mine never survives long enough to test that theory. Keep it away from humidity because moisture makes brittle sad and sticky — which is not the vibe we’re going for.
Variations and Substitutions:
If you ever feel like experimenting with your Old Fashioned Honey Nut Brittle, try these swaps:
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Use almonds or cashews for a different flavor.
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Drizzle chocolate over the top after cooling. Fancy without trying.
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Add flaky sea salt for a sweet-salty thing that people will think you planned.
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Use mixed nuts for a more rustic, chaotic energy.
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Add just a whisper of honey — too much ruins the texture.
What to Serve with Old Fashioned Honey Nut Brittle?
Old Fashioned Honey Nut Brittle is one of those snacks that feels at home anywhere:
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Coffee (morning, afternoon, whenever)
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A scoop of vanilla ice cream
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Hot chocolate on a cold night
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Holiday dessert platters
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Gift tins when you forgot you needed a gift
Frequently Asked Questions:
Why is it chewy instead of crisp?
It didn’t reach the hard-crack stage. Every degree matters here.
Can I double the recipe?
You can, but pouring it fast enough is a sport all its own.
Does it really cool in 30 minutes?
On most days, yes. But brittle has its own attitude sometimes.
If you make this Old Fashioned Honey Nut Brittle, please tell me whether it brought back memories for you too — or if it just made your kitchen smell like heaven. Either way, I’d love to hear about it.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Old Fashioned Honey Nut Brittle
Ingredients
- 1 cup white granulated sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 1 cup peanuts
- 2 tablespoons unsalted butter
- 1 teaspoon baking soda
Instructions
Prepare the workspace.
- Measure all ingredients prior to beginning the recipe. Grease a large rimmed baking sheet and set it aside.
Combine the base mixture.
- In a heavy 2-quart saucepan, combine the sugar, corn syrup, water, and salt. Cook over medium heat, stirring occasionally, until the sugar fully dissolves and the mixture reaches a steady boil, approximately 5 minutes.
Cook with the peanuts.
- Stir in the peanuts and attach a candy thermometer to the saucepan. Continue cooking, stirring occasionally, until the mixture reaches 300–310°F (150–155°C). Avoid excessive stirring, as this may cause graininess in the finished brittle.
Incorporate the final ingredients.
- Remove the saucepan from the heat. Immediately stir in the unsalted butter and baking soda until fully combined.
Shape the brittle.
- Quickly pour the mixture onto the prepared baking sheet. Using two forks, lift and pull the mixture outward to form a thin 12×14-inch rectangle. Allow the brittle to cool completely, for at least 30 minutes.
Break and serve.
- Once fully cooled and hardened, use a mallet or your hands to break the brittle into pieces. Serve or store as desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
