Peanut Brittle

Peanut Brittle is one of the best holiday treats and is so easy to make yourself! It tastes wonderful made fresh and is a great gift for family and friends.

Peanut Brittle - How to Make Peanut Brittle From Scratch

Did you know that apparently Europeans don’t like peanut butter very much?

If you’re wondering how that’s even possible, I’m totally with you.

A friend shared this article on Facebook, “Bad News for U.S. Farmers: Europeans Still Think Peanut Butter Is Nasty” and I just couldn’t believe it. I LOVE all things peanuts.

On this blog alone I’ve done peanut butter sandwich cookiespeanut butter pie, peanut butter cups, peanut butter bon bons and a million other peanut recipes. I probably eat my body weight’s worth of peanut every year. Half of that being the peanuts in all the peanut brittle I enjoy during the holidays.

Of all the holiday treats like fudge, Christmas cookies, and toffee, my absolute favorite treat has got to be peanut brittle. And we’re going to make it the old fashioned way.

Old Fashioned Peanut Brittle Recipe - Homemade Candy

Aside from being totally delicious, peanut brittle is awesome because it’s the ultimate edible Christmas present or holiday gift. You can pack it up in those cute metal tins and mail it off to someone you love…and better yet, you won’t have to pay for the outrageous overnight shipping, because that brittle will keep well for a couple weeks (if stored properly).

And as if you need another reason to make this peanut brittle, if you’re scared of cooked sugar and caramel, peanut brittle is the most forgiving of them all. I don’t have a candy thermometer (I use an instant read thermometer) and since hard crack is the last sugar stage before burning, color can be a good guide. A lot of brittle recipes don’t even provide a temperature for this reason because once the brittle mixture is golden brown, it’s good to go, and there’s plenty of wiggle room. So BAM! There’s reason number three why you should try making some peanut brittle this year.

Peanuts for Old Fashioned Peanut Brittle Recipe

How to Make Peanut Brittle:

Start with sugar, corn syrup, and water in a heavy bottomed saucepan. It’s going to look all undistributed, but make sure you don’t stir it together:

Pictured is a pot filled with the beginnings of a sugar mixture for peanut brittle.

It will eventually dissolve and become a homogenous mixture, all without the need to stir. First it will look like a bubbling pot of clear syrup:

This is what the middle stage of peanut brittle looks like. The sugar has dissolved and is bubbling away.

But eventually it will turn amber, and that’s when you mix in butter, baking soda, and peanuts.

Spread the mixture out onto a sheet pan to cool:

Spread the homemade peanut brittle all over a sheet pan for it to cool.

Once it has cooled, break the brittle into shards.

Easy Peanut Brittle Recipe

Store in an airtight container for several weeks, but make sure it’s completely cooled first.

Peanut Brittle Questions:

  • Can peanut brittle be frozen or refrigerated? No, I don’t recommend it. It will soften the peanut brittle and it will lose its crunch.
  • How long does peanut brittle keep? If stored in a dry place at room-temperature in an airtight container, a couple weeks.
  • Is peanut brittle gluten free? Yes, at least this version is!
  • What temperature should you cook peanut brittle to? It needs to hit the hard crack stage, which is between 295F and 309F.

Enjoy!

Peanut Brittle Recipe

Peanut Brittle is one of the best holiday treats and is so easy to make yourself! It tastes wonderful made fresh and is a great gift for family and friends.

4.7 rating
5 reviews

Ingredients

  • 2 tsp vegetable oil, or cooking spray for greasing the pan
  • 2 cups sugar
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 2 tbsp unsalted butter
  • 1 tsp baking soda
  • 2 cups salted dry roasted peanuts

Directions

  1. Grease a half sheet pan with 2 tsp vegetable oil or cooking spray. Set aside.
  2. Place the sugar in a heavy bottomed saucepan, and shake it back and forth so the pile of sugar flattens out.
  3. Add the corn syrup and water, but don’t stir it together.
  4. Place the pan on the stovetop over medium heat and watch as the sugar goes through several stages over the next 15-20 minutes. First the sugar will dissolve, then it will turn into a clear sugar syrup and bubble like crazy, then the sugar syrup will eventually take on a clearish golden brown amber color, and cook to 300 degrees F aka the hard crack stage (after the sugar syrup has taken on this golden brown color is when I check that it has reached 300, but if you have a clip-on thermometer then you can leave it in the whole time).
  5. After the mixture has reached 300 degrees F, add the butter, baking soda, and peanuts, and stir it all together.
  6. Pour the mixture onto the greased baking sheet and spread it with a spatula to your desired thinness.
  7. Let the brittle cool completely, then break it into pieces.
  8. Store the brittle in an airtight container once it has cooled (otherwise your brittle will absorb moisture from the air and get sticky). The brittle should last a couple weeks if stored in a cool, dry place.

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Recipe Notes

 

Nutrition Information Serves 8
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