Peanut Brittle
If you’re looking for an easy food gift or treat that you can make on the cheap for family and friends, Peanut Brittle is it! It is so easy to make yourself, and is easily one of the best holiday season classics. No storebought version can compare to homemade, and it only takes 25 minutes!
I know a lot of people are intimidated by cooked sugar candies like Caramel Sauce, Pecan Praline Candy, and Toffee, but peanut brittle is the most forgiving and easy of them all. If this is your first time venturing into candy making, you’ve picked a good place to start.
The process here is so easy that I consider it silly to buy it from those specialty stores for $20/tin, when you can make a big batch yourself for a few dollars. Ditto for Chocolate Bark and many of my other favorite Shipping-friendly Food Gifts.
Many peanut brittle recipes don’t provide a target temperature for cooking, which I sort of understand because we’re aiming for the final amber stage, known as “hard crack,” but I provide a temperature below so you can nail it every time without question.
If you prepare and have everything ready to go, peanut brittle is really quite simple. You only need a handful of ingredients, too.
If you don’t have a thermometer (affiliate), it’s time to spend $10 and get one. It will help you make homemade candy recipes like this perfectly every time, and it’s useful for cooking meats and other dishes too. I have one thermometer I use for everything, though you can also purchase a dedicated candy thermometer.
If you don’t have a thermometer, color can be a good guide. Once the mixture is an amber color, you can add the peanut mixture and finish the recipe.
An extra bonus to peanut brittle is that it ships very well too. 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 month (if stored properly). Just make sure it’s a cooler time of year.
Tips for Best Results
Use roasted, salted peanuts – Peanuts are generally sold roasted and salted, and that’s what you’ll want to use here for convenience and the best results. Having pre-salted peanuts ensures that the seasoning is evenly distributed, and roasted peanuts have a better flavor and texture than raw.
Use a thermometer (even though you don’t have to) – Most peanut brittle recipes don’t specify a temperature and just say to go off color, but this can make a stressful guessing game of trying to figure out when it’s done. I give you the temperature range you’re aiming for, and I suggest you check so you have precise results. You don’t want to waste your time!
Have all your equipment ready before you start cooking – Things can move quickly with confections like this, so you’ll want to have your parchment paper lined sheet pan ready at the end for immediately pouring the peanut brittle mixture out of the pan.
Nut Substitutions
Peanuts are the classic nut here, but you may substitute other nuts as desired. You can try toasted almonds, hazelnuts, cashews, pecans, or macadamia nuts. You may also do custom mixtures of nuts and seeds. Keep the amount the same.
This is one of the best ways to enjoy peanuts, but with extra toffee-like crunch. It is easily a family favorite in our house.
Peanuts make for the best desserts, which you might already guess from the many peanut butter recipes I’ve posted on this blog (hello Peanut Butter Cookies, Chocolate Peanut Butter Cupcakes, Peanut Butter Pie, and Peanut Butter Bon Bons).
Let’s go through the process for making this old fashioned candy.
Step by Step Overview:
Start by combining peanuts, butter, and baking soda in a small bowl:
I highly recommend using salted, roasted peanuts here instead of raw peanuts, as the flavor and texture will be more delicious.
Set this bowl right next to your stove, so you can add it to the pot immediately once the brittle mixture reaches the right temperature.
Also line a rimmed baking sheet with a sheet of parchment paper for later. Once the brittle hits the proper temperature, you’ll want to have that prepared baking sheet ready and standing by.
Next, combine sugar, corn syrup, and water in a heavy bottomed medium saucepan, but do not stir it.
Do not stir!
I repeat, once you add the sugar, corn syrup, and water to the pan, resist the urge to stir it. It’s going to look uneven since the sugar isn’t all moistened, but it will dissolve just fine, and refraining from stirring minimizes any possibility of crystallization.
Place the pot over medium heat, and it should all dissolve into a clear, homogenous mixture, all without stirring:
The Target Temperature
Cook the sugar mixture to 300 degrees F, when it should be slightly amber in color. This is known as the hard crack stage, which technically has a range between 295F and 309F. I pull it at 300F as the temperature rises a little bit from carryover cooking.
Immediately add the bowl of prepared peanuts from before:
Because of the baking soda being heated, the mixture will foam up instantly from that chemical reaction:
Stir quickly with a spatula or metal spoon to distribute all the ingredients evenly and melt the butter. I do not recommend using a wooden spoon here, as its porous nature tends to give off and absorb flavors from previous cooking adventures.
Then immediately spread the peanut candy mixture out into a thin layer on a parchment paper-lined sheet pan to cool, moving quickly before it firms:
It should have a light golden brown color, and firm up quickly once it’s off the heat.
Let the peanut brittle cool to the touch, about 15 minutes, until it has that hard-snap brittle texture. Then break the brittle into shards as desired. Pack it into a tin for the perfect gift!
How to Store It
Store your delicious treat in an airtight container, but only after it has completely cooled. Do not leave the peanut brittle uncovered, or it will absorb moisture from the air and get gummy.
Recommended Pairings
Around the holidays, I also like to serve this with bite-sized treats like Baklava, which can be made ahead of time, as well as Oreo Truffles, Candied Pecans, and Shortbread Cookies.
You can also serve it with The Best Homemade Hot Chocolate!
Recipe FAQ and Tips
Store in an airtight container in a cool and dry location at room-temperature for up to 4 weeks.
Yes, in an airtight container for up to 3 months. Refrigeration is not recommended.
I recommend aiming for 300F. It needs to hit the hard crack stage, which is between 295F and 309F.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page. Or, follow me on Facebook, Instagram or Pinterest!
Peanut Brittle Recipe
Ingredients
- 2 cups salted, roasted peanuts
- 2 tbsp unsalted butter
- 1 tsp baking soda
- 2 cups granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup water
Instructions
- Line a half sheet pan with parchment paper. Set aside.
- Combine the peanuts, butter, and baking soda in a bowl, and place next to the stove.
- Place the sugar in a heavy bottomed saucepan, and shake it back and forth so the pile of sugar flattens out.
- Add the corn syrup and water, but don’t stir it together.
- 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 amber color, and cook to 300 degrees F, the hard crack stage.
- After the mixture has reached 300 degrees F, add the peanut mixture (the mixture will foam), and stir it all together to distribute the ingredients and melt the butter.
- Immediately pour the mixture onto the parchment and spread it with a spatula to your desired thinness.
- Let the brittle cool completely, about 15 minutes, then break it into pieces.
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in November 2018. Originally published December 2012.
72 Comments on “Peanut Brittle”
Your peanut brittle looks delicious, Joanne! It’s my mom’s favorite holiday treat and I know she would love a batch of this. Thanks for sharing!
Followed a pinterest pin to this post, and so glad to have discovered your site! This peanut brittle looks delicious, it’s long been on my list of recipes to try, and this just might push me to get a batch or two made before Christmas!
Awesome, welcome to Fifteen Spatulas! I know about the long list of recipes to try…I have one of those too and there’s like 100 things on it at all times haha. Happy holidays!
I did know that only Americans really care for peanut butter. It’s pretty interesting if you think about it. Sort of a multi-million person social experiment. But I am American and I love (actually love is too mild a word) peanut butter! I usually just prefer to eat it straight from the jar with a big spoon but I’ll take my peanuts any other way you’re serving them, too. 🙂
How is that even possible? That they don’t like peanut butter? OMG. I love peanut brittle!!
The candy looks wonderful.
I just have to say I LOVE your site and you do a really WONDERFUL job with every single post. Thank you so much for sharing your expertise and your love of peanuts!
I will be making this for the holidays i was wondering could i double the batch or just make two seperate batches? I have a whole family of nut-a-holics.lol
Hi Courtney, rule of thumb with candy recipes is that you don’t double them. I know, it sucks haha. I would recommend doing separate batches.
Haha thanks i am glad you have to make two batches one to give &one to keep.;-)
I use the little spanish peanuts, they taste better roasted to me. I use 4 cups of peanuts instead of 2 cups, i like more peanuts in mine. I grease my large pizza pan with butter but you can use a cookie sheet pan. I use a tablespoon of baking soda, makes it foam up more. I also add 1 tsp. of vanilla and1 tbs of butter just before i add the baking soda. I use a 12 frying pan with a heavy bottom to it. I use any combination of 3 cups of sugar and or light karo syrup and bring it to a boil on medium heat and then i stir in the peanuts and continue stiring until it turns a golden color, then stir in the baking soda, vanilla and butter, then pour it into the pizza pan. Make sure the pan is on some coasters because it will burn the table top. Make sure the pan you use to cook this in has high enough sides to hold the 4 cups of peanuts and mixture, or use a deep pot.
When I lived in Rome, we couldn’t find peanut butter anywhere. We finally found one tiny tub, but the peanut butter was all grainy and icky. But then again, Europeans have Nutella, and why eat peanut butter when you’ve got Nutella? JK, I love peanut butter. I make peanut butter pie all the time…my sister says that I’ll die young of heart attack, but I don’t care. 😉 Anyway, the point of the matter is that peanut butter is good, and Europeans can be weird. I’ve tried this Swiss drink called Rivella….it’s the weirdest thing ever. It’s made out of carbonated milk whey. I’ve only tried the soy version, though, too afraid to try to actual milk whey kind. 🙂
I’ll definitely have to try this, it looks delicious!
LOL! See, I do like nutella, but it’s crazy sweet! Which is funny because generally Americans are regarded as having big sweet tooth problems LOL. That Rivella sounds vile!
It’s weird, Rivella is widely popular in Switzerland, but like I’ve said, I’ve only tried the soy version. That actually didn’t taste too bad, it sort of tasted like how lemon baby wipes smell.
Oh yes please! This looks quite delish.
I love Peanut Butter!!!! It’s my total THING! and I love peanut brittle and all these nuts and all this goodness…mmm. I need to bust out a candy thermometer and get to work!
My one friend said you HAD to have raw peanuts, so I am so glad I see now that is not true. I’m bookmarking this to make for the holidays…thanks so much!!
Interesting. I have always used roasted nuts (which, I try to use roasted nuts for mostly everything since there’s more flavor). Happy holidays!
That’s why I’m so glad I seen this post! I love the roasted nuts too. Happy holidays to you to Joanne!! xoxo
We Dutch like peanut butter 🙂 Unfortunately for the U.S. farmers we live in a tiny country. We eat our peanut butter sandwich with chocolate sprinkles, mmmm!
Love the recipe! Question: can I replace the corn syrup? It is hard to get here.
LOL. You’re funny =) So, I know you can make peanut brittle without corn syrup however I haven’t tested it personally. I would suggest googling a sugar only peanut brittle.
LOL i just wanted to respont that i’m from holland and we love peanutbutter here!!! Every child here grows up whit it. To Ilona you can find cornsyrup in de Marokaanse/Turkse supermarkten 🙂
I just watched the video. Wow, you make it look really simple and easy. My husband LOVES peanut brittle as do I. I thought it was made with raw peanuts though. I will be making this for sure.
Awesome Penny! Peanut brittle is very forgiving, and I think pretty easy to make (or at least, way easier than most caramel type things). I think using roasted peanuts has more flavor, but you could probably do raw too.
You can at least find it in stores on occasion now – in tiny containers next to gallons of Nutella. I’ve introduced some of them to cranberry sauce and BBQ ribs. They love both. Oh they hate root beer too – that’s one I don’t get…especially because they like Chino which is so gross…!
Interesting, have never heard of Chino. I love root beer too =)
I may have spelled it wrong but it has this really bitter taste. It’s in a lot of drinks here but that one is a particular brand.
I make our brittle in the M/W and it is done in 10 minutes and wonderful. Try using Planyer’s five alarm chili peanuts and this goes over the top. Everyone loves it. I enjoy your site and have cooked some of your dishes.
Ooo the chili peanuts sound wonderful! Thanks Barbara.
Totally with you on the peanut butter. How can you not like it?? Anyhow, we love peanut brittle and you just reminded me I need to make some soon! PS: Love your orange kitchen! PPS: PicMonkey rocks!! 🙂
Thanks Anna! It is certainly very colorful haha, smaller than my last one, but I do like living in CT!