Homemade Peanut Brittle

Given my love for peanuts and peanut butter, it’s natural that at this time of year I can’t get enough of peanut brittle. Case in point: after making this batch, I had to hide the tin. From myself. Not my finest moment. But this stuff is good. It got me off of the couch on Sunday and back into the kitchen after my near-week battle with the flu. (Thank you so, so much for all of your awesome get well wishes left on Friday’s post, on Facebook and through email!) Amazingly, this is the first time I’ve made peanut brittle myself, and I vowed to not let another holiday season pass without making it. Now I’m addicted and after knowing how quick and easy it is to make, this will definitely show up throughout the year.

You don’t even need a candy thermometer for this. And although that gave me pause, I forged ahead. I just watched for the sugar mixture to start to turn a golden color. Just make sure once you add the baking soda, butter and peanuts that you mix quickly and get it spread on the pan as fast as possible. It will harden up pretty quickly. I think that the texture is spot on to what I have considered awesome peanut brittle. Plus, there are a boat load of peanuts, which of course I love.

To wrap it all up, you should totally make this. It’s easy, you don’t need any special equipment, and you can share it as gifts! Just don’t eat it all first like I did ;-)

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Homemade Peanut Brittle


Nonstick cooking spray
2 cups granulated sugar
1 cup water
½ cup light corn syrup
½ teaspoon coarse salt
2 tablespoons unsalted butter
½ teaspoon baking soda
3 cups salted dry-roasted peanuts (about 1 pound)



1. Line a rimmed baking sheet with parchment paper and lightly coat with cooking spray; set aside.

2. In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.

3. Transfer to the prepared baking sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.

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(Recipe adapted from Everyday Food)

All images and text ©Brown Eyed Baker, LLC.