Make this classic Peanut Brittle recipe with simple pantry staples like sugar, corn syrup, roasted peanuts, butter, and vanilla. Sweet, salty, and totally irresistible!
I’m not gonna lie—the first time I made Peanut Brittle? Total disaster. I mean, I thought I had it together… sugar, peanuts, a pot, and a dream. How hard could it be? Well, let me tell you, my first attempt ended with sticky syrup on my countertops, my stove, and I’m pretty sure some ended up on the ceiling (don’t ask). But once I got the hang of it? Magic.
Now every holiday season, I crank up some old Bing Crosby tunes, dig out my trusty candy thermometer, and get to work on this crunchy, buttery brittle that never lasts more than a couple of days at my house. My kids have even started sneaking pieces before it cools—little rascals.
It’s not just a recipe for me; it’s a tradition. One that’s messy, fun, and super satisfying when you finally crack that golden sheet into shards.
Why You’ll Love This Peanut Brittle Recipe?
Okay, here’s the thing. This isn’t your run-of-the-mill candy you pick up at the store. Homemade Peanut Brittle has that perfect balance of sweet and salty. The crunch? Oh, it’s there. It’s snappy, but not break-a-tooth hard. And the best part? You control the peanuts. Love ‘em? Add more. Want a spicy kick? Toss in some cayenne (I dare you).
It also makes you look way fancier than you are. Wrap it in a cute bag, slap a bow on it, and people will think you’re a candy-making genius.
Ingredient Notes:
Before you jump in, let me give you the scoop on what you’ll need and why you need it. Trust me—tiny things make a big difference here.
- Granulated Sugar (1 cup): The main event. Sweet, melty, and essential for that signature golden crackle.
- Light Corn Syrup (½ cup): Keeps the sugar smooth as it melts—no gritty weirdness.
- Water (¼ cup): Just enough to get things rolling until the syrup takes over.
- Salted Roasted Peanuts (1¼ cups): Brings the crunch and the salty balance. I like mine extra roasted.
- Unsalted Butter (2 tbsp): Adds richness, helps with texture, and, well… it’s butter. Enough said.
- Baking Soda (¾ tsp): This is the secret to that bubbly, airy crunch. No baking soda = rock candy (not the good kind).
- Vanilla Extract (1 tsp): A splash of warmth and depth to round it all out.
How To Make Peanut Brittle?
Listen, candy-making sounds scary, but if I can do it (and trust me, I am not a trained pro), you can too. Here’s how we roll.
Step 1: Prep Your Pan Like You Mean It
Line your baking sheet with foil and butter it. Really butter it. This is not the time to skimp. Pop it in the oven on 200°F to keep it warm. Warm pan = happy candy.
Step 2: Make the Syrup
In a heavy-bottomed saucepan (don’t use a flimsy one), stir together the sugar, corn syrup, and water. Medium heat, slow and steady. Stir until it all dissolves. Easy, right?
Step 3: Add the Peanuts
Want To Save This Recipe?
Once it’s boiling, in go the peanuts. Stir constantly like your life depends on it. You’re aiming for 300°F, which is the hard crack stage. I highly recommend a candy thermometer because guessing is just playing with fire (literally).
Step 4: Magic Moment—Add the Good Stuff
When it hits 300°F, yank it off the heat fast! Stir in the butter, baking soda, and vanilla. It’ll foam up like a science fair volcano—this is exactly what you want.
Step 5: Spread and Set
Pour it out onto your warm, buttered pan. Tilt the pan to spread it thin, but don’t fuss too much. Rustic brittle is charming. Let it cool completely before you break it up into pieces.
Storage Options:
Nobody wants soggy brittle. Store it in an airtight container at room temp. No fridge—humidity is the enemy! If you keep it sealed up tight, it should last a couple of weeks. Not that it’s ever lasted that long in my house…
Variations and Substitutions:
Feel like switching it up? Here are a few ideas I’ve tried (some intentionally, some by accident):
- Different Nuts: Cashews, almonds, pecans—go nuts! (Sorry, I had to.)
- Spicy Peanut Brittle: Add a pinch of cayenne or smoked paprika for a little heat.
- Chocolate Drizzle: Once cooled, drizzle some melted chocolate on top. Fancy? Heck yeah.
- No Corn Syrup? Sub honey or maple syrup. It changes the texture a bit but tastes amazing.
What to Serve with Peanut Brittle?
It’s pretty perfect on its own, but if you’re feeling fancy:
- Coffee: Bitter + sweet = heaven.
- Ice Cream: Crumble it over vanilla or chocolate. Instant upgrade.
- Cheese Boards: Sweet and salty plays so well with cheese (try it with a sharp cheddar or blue cheese).
- Cocktail Hour: Yup, pair it with a whiskey or dark rum. You’re welcome.
Frequently Asked Questions:
My brittle is chewy. What happened?
You didn’t hit 300°F. Close doesn’t cut it. Candy is science!
Can I use raw peanuts?
Sure, but roasted adds more flavor. Raw peanuts might make it taste a little… flat.
How long does this stuff last?
In theory? Two weeks. In my house? Three days, tops.
So, what do you think? Are you ready to channel your inner candy master and give this Peanut Brittle recipe a try? I promise—if I can do it without burning down the kitchen, you totally can too. Drop me a comment and let me know how yours turns out… and if you added a spicy kick or chocolate drizzle, I need 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:
Peanut Brittle
Ingredients
- 1 c granulated sugar
- 1/2 c light corn syrup
- 1/4 c water
- 1 1/4 c salted roasted peanuts
- 3/4 tsp baking soda
- 2 tbsp unsalted butter softened
- 1 tsp pure vanilla extract
Instructions
- Start by preheating your oven to 200 degrees Fahrenheit. Line a baking sheet, with aluminum foil. Apply a layer of butter to it. Place the baking sheet in the oven to warm up.
- In a saucepan mix together 1 cup of sugar, 1/2 cup of corn syrup and 1/4 cup of water. Stir the mixture frequently until the sugar completely dissolves.
- Add 1 1/4 cups of salted peanuts into the boiling mixture. Keep stirring constantly while cooking until the temperature reaches 300 degrees Fahrenheit.
- Remove the saucepan from heat promptly. Stir in 2 tablespoons of softened butter along with 3/4 teaspoon of baking soda and 1 teaspoon of vanilla extract. Expect a foaming reaction, from the mixture.
- Pour out the mixture onto the baking sheet. Tilt the sheet gently to ensure a spread of the brittle mixture.
- Let the brittle cool down at room temperature until it sets completely. Once set break it into desired pieces for serving or storing.
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!
One Response
I have made peanut brittle many times but used raw peanuts and I have no candy thermometer so cooked until hard Crack stage but last time my peanut brittle was darker tasted okay but wasn’t that blonde golden color so this time roasted peanuts and will invest in candy thermometer.