This is a classic, old-fashioned peanut brittle recipe that is both quick and easy – no candy thermometer required. Great for Christmas gifts or adding some pizzazz to those cookie trays!
Peanut brittle always fell into the category of “something to buy, not to make” for me. I didn’t grow up in a candy-making family, so tackling things like fudge and brittle was a little daunting to me when I began baking. While I always LOVED to eat peanut brittle, it took me quite a long time before I made it myself.
After all of that intimidation, I was surprised and relieved to find out how simply it came together, and how utterly DELICIOUS it was! I think the first time I made it I actually had to hide the tin from myself so I wouldn’t eat it all. If you’ve been on the fence about making homemade peanut brittle, it’s time to dip that toe in the water and whip up a batch!
How to Make Homemade Peanut Brittle
Homemade candy can be super intimidating, but I’m here to tell you that you have nothing to fear! This peanut brittle is simple to make; your family and friends will be so impressed when you show up with an overflowing tin at the holiday party. Here’s how we do it (only a few steps!):
Make the Caramel – Boil together sugar, water, corn syrup, and salt and cook over medium-high heat until the mixture is a deep golden color; this will take about 20 to 25 minutes.
Add Peanuts, Butter & Baking Soda – You will add these all at once and the baking soda will cause the mixture to foam up (that’s what gives brittle all of those teeny tiny bubbles and that glass-shattering consistency). Continue stirring until the mixture is smooth and no longer bubbling, only about another minute.
Spread the Brittle – You will need to quickly spread the mixture onto your prepared pan into as thin a layer as possible. It will start to harden very fast, so spread, spread, spread that brittle!
Cool Completely – The brittle will take only about 15 minutes to firm up and cool completely, and at that point you can break it up and store it (or eat it!).
Peanut Brittle Recipe Tips
A few quick tips for making sure your peanut brittle making goes off without a hitch!
Grease EVERYTHING! Before you begin this recipe, make sure that if you’re not using a silicone baking mat (so perfect for candy!) that you spray your parchment paper with non-stick cooking spray, as well as the spatula you are going to use to spread the hot brittle. The hot caramel will be sticky, and having everything greased will allow you to work faster and get the brittle spread into a thin, even layer.
Prep the Ingredients – Have the peanuts, butter, and baking soda measured out and ready to go before you start the caramel. You’ll need to add it all at once as soon as the caramel is ready and you don’t want to have to pause to do any measuring.
Work QUICKLY! As soon as it’s ready, you’ll need to pour and spread the brittle onto the prepared pan very quickly. This is key to getting that thin “brittle” consistency; you don’t want to be left with thick brittle!
You can use unsalted peanuts, salted peanuts, roasted peanuts, dry roasted peanuts, or raw peanuts in this recipe. Since we are adding the peanuts at the very end off the heat, roasted peanuts will not burn.
The texture of this peanut brittle is spot-on to what I have considered awesome peanut brittle in the past. Plus, there are a boat load of peanuts in this batch, which is music to any peanut-lover’s ears.
To wrap things up, MAKE THIS! It’s easy, you don’t need any special equipment, and it’s one of the best edible gifts to share for the holidays – it lasts for about a month and stays perfectly at room temperature; no special storage necessary!
If You Like This Peanut Brittle, Try These Recipes:
This is a classic, old-fashioned peanut brittle recipe that is both quick and easy - no candy thermometer required. Great for Christmas gifts or adding some pizzazz to those cookie trays!
1. Line a rimmed baking sheet with a silicone baking mat or parchment paper that has been coated with non-stick 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 quickly spread with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Recipe Notes:
Grease EVERYTHING! Before you begin this recipe, make sure that if you're not using a silicone baking mat (so perfect for candy!) that you spray your parchment paper with non-stick cooking spray, as well as the spatula you are going to use to spread the hot brittle. The hot caramel will be sticky, and having everything greased will allow you to work faster and get the brittle spread into a thin, even layer.
Prep the Ingredients - Have the peanuts, butter, and baking soda measured out and ready to go before you start the caramel. You'll need to add it all at once as soon as the caramel is ready and you don't want to have to pause to do any measuring.
Work QUICKLY! As soon as it's ready, you'll need to pour and spread the brittle onto the prepared pan very quickly. This is key to getting that thin "brittle" consistency; you don't want to be left with thick brittle!
You can use unsalted peanuts, salted peanuts, roasted peanuts, dry roasted peanuts, or raw peanuts in this recipe. Since we are adding the peanuts at the very end off the heat, roasted peanuts will not burn.
I don’t use a thermometer either. They break,inaccurate , or get in the way . My recipe I ALWAYS use Mexican vanilla. Cast iron skillet, wood spoon. I have a pizza pan which I butter up and FREEZE. It makes a better crunch .
Just wondering, what brand of peanuts do you usually use? I know some brands add things like sugar and garlic to their roasted peanuts, which may alter the end product here. Thanks!
Has anyone tried substituting sugar for Granulated Stevia or Erythritol? And Pink Himalayan Salt for Kosher salt? Is there any reason these would not work, or might cause a problem?
This recipe is spot on! My first batch was perfect! I made the following adjustments for my second batch – used 1 and 1/2 cups of peanuts and 1 and 1/2 cups of crispy bacon – er meh gawd – so good!
I feel kinda dumb asking this, but from the picture it looks like you used the salted dry roasted. Is that correct? I would have thought unsalted just because the salted have seasonings on them as well. I will get whatever you used.
This is the best peanut brittle recipe I’ve ever made. I like that it’s not teeth breaking hard. I have made three batches for Christmas gifts. Actually two and a half, since I ate half of the first batch. The other recipe I am using for Christmas gifts is BEB Orange Cookies with Sweet Orange Glaze. This is a real keeper and everyone I’ve made them for can’t believe how delicious they are!
Thanks for this timely reminder to make some brittle! I haven’t made any in a while and this is a great recipe! My grandmother made it all the time when I was young and it’s my dad’s favorite thing. I surprise him with it occasionally and we reminisce about gramma.. I do have a couple tips though….never make it when it’s humid. Don’t know why…gramma always said make it in the winter only when it’s dry outside. I’ve tried in the summer (I am in the Midwest and the humidity can be gross) and it’s not as good and it is sticky, tough, and doesn’t set right. Can’t explain but always trusted gramma! :) Also, as the sugar is cooking, you can lightly brush down the sugar that sticks to the side of the pan with a pastry brush dipped in water. I use a silicon brush so it doesn’t stick. The water will boil off and it will prevent the sugar granules from burning and sticking and not dissolving. I do this when I make caramels too. Makes a huge difference and everything dissolves nicely. Happy Holidays!
Sugar absorbs moisture from the air. If it is humid, the candy will be sticky and may not set up, as you have found. So if your summers are humid, that’s not a good time to make candy. It’s the other way around in Seattle where I am – summer is usually perfect for candy making. Winter is usually not, since the weather is often drizzly.
I try to make this peanut brittle I don’t know what happened if I put to much of the syrup are what.so what can I do with it now it’s to syruped so what can I do with it????
I’m used to the canned 1 inch square variety that seems to only be available around the holidays. “No caramel or nugget. Light colored, not the dark orange brittle” Is you’re recipe The one I’m looking for? That’s for you time. P.s. as you know many internet recipes aren’t like they are described at all. Thanks again. You have my vote! :-)
Thank you so much for this recipe! I used another recipe before it twice and both of my batches came out ruined. Should have known to go straight to a baking blog. xD
I still don’t know what “deep golden” looks like, but I rapid simmered for the full 25 minutes on medium-high (6-7 on the dial), and used a candy thermometer anyway, and about the time the timer was about to go off, my thermometer read 300 F! But the color of my mixture was a light gold. I just couldn’t tell from the whiteness of the bubbling.
Made it twice now, use in combination with thermometer, and it never gets to soft crack stage, before it suddenly, and I mean suddenly, circa 250, starts turning to brown. (first batch dark brown-310 on termometer- and bitter very rapid change). For me about 27 mins before tha change starts. Great success. Now to try with unroasted peanuts- damn sight heaper.
Made this today and I almost think, from reading into the art of peanut brittle, that a candy thermometer is needed. The caramel should be brought up to 300-310 degrees F, and also I read to use raw peanuts, not roasted ones, because they could burn. Just thought I’d share some tips. My peanut brittle was chewy and I’m thinking I’ll have to put it back on the stove to 300 degrees, but I’m worried the dry roasted peanuts will burn. We’ll see.
Great recipe. I made a double batch last night and it came out perfect. It has a beautiful gloss to it and the brittle is nice and crunchy. I suggest you get your butter, baking soda and peanuts ready so you can add them as soon as the carmel turns the amber color. It sets up fast so you have to get it from the pot to the cookie and begin spreading it really quickly . I used the back of a metal ladle to spread it.
Today i tried this awesome recipe and it blasted me… it was vanilla cake with peppermint on top and this one student asked me if i liked it and i said ” yeah it made me go nuts!!!” XD
I made this just now for my hubby..haven’t tried it yet cuz still cooling. Im a lil concerned tho tht it may be too thick..was nearly impossible to spread ou. Any tips to help with this for next time??
Hi Jasmine, For any type of candy or brittle, the key really is to work quickly. It takes some practice. Also, spray a rubber spatula with some non-stick cooking spray – it will help to spread the candy out with less effort.
I made this today, I kept wondering what was “deep golden brown” enough and then it totally became apparent that I was there! This came out amazing!!!!! Thanks for such a winning recipe!
Hi Cathie, If it didn’t set then the mixture wasn’t boiled long enough. All stoves are different, so make sure that the mixture comes to a rapid simmer (which is almost a full, rolling boil). Also, make sure that the mixture develops a deep golden brown color. This could take longer than the amount of time specified, all depending on the type of stove and strength of the heat.
I think the confusion here is that there is a “light” corn syrup and a “lite” corn syrup, (both made by Karo).
The “light” corn syrup called for in the recipe here is referring to the color of the syrup opposed to the one that is dark brown in color and is labeled “Dark” corn syrup. I believe Bruce is asking about the “lite” corn syrup that I believe is 33% less calories due to a lower carb count (but nor much less sugar only like 2g less). Please either person here correct me if im wrong but from the outside this is how I interpreted thinsg.
Thank you SO much for this foolproof recipe! I just wanted to tell you I made 6 batches of this for gift-giving, and every single batch was perfection! You’re a genius!
I made this for my dad for Christmas, and it was delicious! I didn’t think I liked peanut brittle, but of course I had to sample it – and it turns out I do like it after all. It did take longer than 20-25 mins to caramelize the sugar, but it may have just been a difference in how to interpret the meaning of “rapid simmer”. I didn’t pay attention to how long it actually took, because I was making two other things at the same time. :)
I’m a novice in the kitchen….and tried the recipe this morning. I am not sure I did it justice. It took longer to turn golden brown, so not sure if I cooked it at a high enough temp….once it did, it went just as the recipe said. My question is that it was so thick, I had a hard time getting it in the pan. Any suggestions? My first batch is too lumpy…..was thinking it would pour into the pan…Thank you so much for all your great recipes and instructions, it gives me courage to experiment!
Now this is what I call peanut brittle – absolutely packed with nuts! I am going to make this with my boys and I am certain it will not last long with four peanut lovers around.
I love peanut brittle, thank you for the recipe. This will be included in my giveaway this Christmas. I wonder if we can use the same procedure in making English Toffee.
You’re so right, a candy thermometer is totally not necessary. And considering how good brittle is, the small effort required is more than worth it. I like to throw any nuts or seeds in there that I have lying around, and like some others, I HAVE to give most of it away, or I am sure to eat it all :).
Thanks for the recipe. Peanut brittle is something I really miss. Here in Italy there are al sorts of sugar and nuts desserts here over Christmas, but never with peanuts. They are good but just don’t say “home” to me the same way.
I’m with Shellie Anne and Erin on this one . . . I make this in the microwave and since I’m not a huge peanut fan, I make almond brittle instead . . . it’s a huge hit (and an expected hostess gift) and holiday parties I attend . . . I usually have to take two packages — one for guests to enjoy, one for the host to hide for themselves to have after everyone has left!
Brittles and toffees can be humidity sensitive, so store in an air-tight container — I’m in California where winter (usually) means rain, and I’ve not had Katie’s problem.
This looks fabulous. I’m definitely going to make this for my mom for Christmas. I think I’ll do one batch with bacon in it. Bacon goes so well with peanuts and Mom is a major bacon hound.
So glad to hear you’re feeling better! I still make a recipe from Home Ec. class we made way back in 1976! Oh my I’m so old! I also like to make it with mixed nuts. My brother can not stop eating it,so I’m making him ,his very own batch this year!!
I tired to make some last year for my grandpa and put it in containers but 2 days later when I opened them all of the pieces were stuck together and there was NO way they were coming apart! Was it a weird recipe or does that happen with all brittle? Yours looks much better than mine did anyway!
I have never made it, but you will be happy to know that the sugars are now bubbling on my stove. Peanut brittle here I come! I remember really wanting to learn how to make it about 5 years ago. But for some reason I always thought it would be impossible to make, but apparently it is very doable. Thanks for the inspiration!
I made peanut brittle for the first time last Christmas. My recipe was a microwave version (which is even scarier than no-thermometer-stovetop-candy-making to me) and it turned out remarkably well. If I can do it, in a microwave no less, anyone can do it! Your recipe sounds so yummy I think I need to have a side-by-side taste test…
The microwave method takes only 5 minutes and turns out just as yummy. I like to use a can of mixed nuts just to give it an extra kick! and scary enough, you can add a dash of food color for the holidays to make it stand out, or even some beet juice. :)
I absolutely love peanut brittle and your recipe and finished brittle look absolutely fantastic.
I have found that making brittle can be addicting because it is so much like a blank canvas: you can start adding all sorts of different things like other nuts, dried fruit, etc. It is so fun to experiment!
So yummy. I love anything with peanuts….and brittle tops the candy list. ;) I’ve been wanting to try out a bacon peanut brittle….I suspect it will be made of win…perhaps I will give that whirl this week.
your peanut brittle looks fantastic, and i love that your recipe doesn’t require a thermometer because i don’t have one! i have been making a microwave version of peanut brittle for years, but i definitely want to try this method too!
My mother loved peanut brittle evenwith her false teeth. I like it but not when it is so thick that it feels it will break my teeth. Had some homemade in AR at a church sale. I wonder if I get a really big thing to pour it out on if that would make it more thin and easier to break up Anyone made this recipe?
I don’t use a thermometer either. They break,inaccurate , or get in the way . My recipe I ALWAYS use Mexican vanilla. Cast iron skillet, wood spoon. I have a pizza pan which I butter up and FREEZE. It makes a better crunch .
Just wondering, what brand of peanuts do you usually use? I know some brands add things like sugar and garlic to their roasted peanuts, which may alter the end product here. Thanks!
Hi Jennifer, Usually Planters!
Has anyone tried substituting sugar for Granulated Stevia or Erythritol? And Pink Himalayan Salt for Kosher salt? Is there any reason these would not work, or might cause a problem?
This is the 5th recipe I’ve tried and the only one that’s close in consistency and flavor of the brittle my Uncle liked….thank you for sharing
This recipe is spot on! My first batch was perfect! I made the following adjustments for my second batch – used 1 and 1/2 cups of peanuts and 1 and 1/2 cups of crispy bacon – er meh gawd – so good!
I feel kinda dumb asking this, but from the picture it looks like you used the salted dry roasted. Is that correct? I would have thought unsalted just because the salted have seasonings on them as well. I will get whatever you used.
This is the best peanut brittle recipe I’ve ever made. I like that it’s not teeth breaking hard. I have made three batches for Christmas gifts. Actually two and a half, since I ate half of the first batch. The other recipe I am using for Christmas gifts is BEB Orange Cookies with Sweet Orange Glaze. This is a real keeper and everyone I’ve made them for can’t believe how delicious they are!
Thanks for this timely reminder to make some brittle! I haven’t made any in a while and this is a great recipe! My grandmother made it all the time when I was young and it’s my dad’s favorite thing. I surprise him with it occasionally and we reminisce about gramma.. I do have a couple tips though….never make it when it’s humid. Don’t know why…gramma always said make it in the winter only when it’s dry outside. I’ve tried in the summer (I am in the Midwest and the humidity can be gross) and it’s not as good and it is sticky, tough, and doesn’t set right. Can’t explain but always trusted gramma! :)
Also, as the sugar is cooking, you can lightly brush down the sugar that sticks to the side of the pan with a pastry brush dipped in water. I use a silicon brush so it doesn’t stick. The water will boil off and it will prevent the sugar granules from burning and sticking and not dissolving. I do this when I make caramels too. Makes a huge difference and everything dissolves nicely.
Happy Holidays!
Sugar absorbs moisture from the air. If it is humid, the candy will be sticky and may not set up, as you have found. So if your summers are humid, that’s not a good time to make candy. It’s the other way around in Seattle where I am – summer is usually perfect for candy making. Winter is usually not, since the weather is often drizzly.
I didn’t see it in the recipe or when I was scanning through the comments, but could you use other types of nuts for this
recipe? I’m not a huge fan of peanuts, but I love cashews. Could I use cashews in this recipe?
Quick question – do you need to stir the sugar mixture while it is cooking and do you need a candy thermometer at all?
I try to make this peanut brittle I don’t know what happened if I put to much of the syrup are what.so what can I do with it now it’s to syruped so what can I do with it????
I’m used to the canned 1 inch square variety that seems to only be available around the holidays. “No caramel or nugget. Light colored, not the dark orange brittle” Is you’re recipe
The one I’m looking for?
That’s for you time.
P.s. as you know many internet recipes aren’t like they are described at all.
Thanks again. You have my vote! :-)
The recipe sounds as you described, but I have no idea if it’s an exact replica of the canned variety you’re looking for. I hope you’ll give it a try!
Thank you so much for this recipe! I used another recipe before it twice and both of my batches came out ruined. Should have known to go straight to a baking blog. xD
I still don’t know what “deep golden” looks like, but I rapid simmered for the full 25 minutes on medium-high (6-7 on the dial), and used a candy thermometer anyway, and about the time the timer was about to go off, my thermometer read 300 F! But the color of my mixture was a light gold. I just couldn’t tell from the whiteness of the bubbling.
Made it twice now, use in combination with thermometer, and it never gets to soft crack stage, before it suddenly, and I mean suddenly, circa 250, starts turning to brown. (first batch dark brown-310 on termometer- and bitter very rapid change). For me about 27 mins before tha change starts. Great success. Now to try with unroasted peanuts- damn sight heaper.
Does it matter if i use brown corn syrup? I can’t find the white corn syrup
Hi Samantha, You can use dark corn syrup, the brittle will just be a bit sweeter.
Made this today and I almost think, from reading into the art of peanut brittle, that a candy thermometer is needed. The caramel should be brought up to 300-310 degrees F, and also I read to use raw peanuts, not roasted ones, because they could burn. Just thought I’d share some tips. My peanut brittle was chewy and I’m thinking I’ll have to put it back on the stove to 300 degrees, but I’m worried the dry roasted peanuts will burn. We’ll see.
Great recipe. I made a double batch last night and it came out perfect. It has a beautiful gloss to it and the brittle is nice and crunchy. I suggest you get your butter, baking soda and peanuts ready so you can add them as soon as the carmel turns the amber color. It sets up fast so you have to get it from the pot to the cookie and begin spreading it really quickly . I used the back of a metal ladle to spread it.
Today i tried this awesome recipe and it blasted me… it was vanilla cake with peppermint on top and this one student asked me if i liked it and i said ” yeah it made me go nuts!!!” XD
loved it!!!! XD
I made this just now for my hubby..haven’t tried it yet cuz still cooling. Im a lil concerned tho tht it may be too thick..was nearly impossible to spread ou. Any tips to help with this for next time??
Hi Jasmine, For any type of candy or brittle, the key really is to work quickly. It takes some practice. Also, spray a rubber spatula with some non-stick cooking spray – it will help to spread the candy out with less effort.
Loved this! Thanks for sharing!
loved this so much I had to re-blog it! http://sweetjumbles.com/2012/12/16/peanut-brittle/
Thanks! Made this for my bf and it turned out perfect!
I made this today, I kept wondering what was “deep golden brown” enough and then it totally became apparent that I was there! This came out amazing!!!!! Thanks for such a winning recipe!
I followed this method exactly but for some reason the brittle is soft! can you tell me why it didn’t set?
Hi Cathie, If it didn’t set then the mixture wasn’t boiled long enough. All stoves are different, so make sure that the mixture comes to a rapid simmer (which is almost a full, rolling boil). Also, make sure that the mixture develops a deep golden brown color. This could take longer than the amount of time specified, all depending on the type of stove and strength of the heat.
I am considering trying this out, but is light corn syrup required, or can I use regular corn syrup?
Hi Bruce, I’ve only ever seen light corn syrup and dark corn syrup; what would you mean by “regular” corn syrup?
Thanks Michelle, all I could find was a golden corn syrup , so I will give that a try.
I think the confusion here is that there is a “light” corn syrup and a “lite” corn syrup, (both made by Karo).
The “light” corn syrup called for in the recipe here is referring to the color of the syrup opposed to the one that is dark brown in color and is labeled “Dark” corn syrup. I believe Bruce is asking about the “lite” corn syrup that I believe is 33% less calories due to a lower carb count (but nor much less sugar only like 2g less).
Please either person here correct me if im wrong but from the outside this is how I interpreted thinsg.
Thank you SO much for this foolproof recipe! I just wanted to tell you I made 6 batches of this for gift-giving, and every single batch was perfection! You’re a genius!
I made this for my dad for Christmas, and it was delicious! I didn’t think I liked peanut brittle, but of course I had to sample it – and it turns out I do like it after all.
It did take longer than 20-25 mins to caramelize the sugar, but it may have just been a difference in how to interpret the meaning of “rapid simmer”. I didn’t pay attention to how long it actually took, because I was making two other things at the same time. :)
I’m a novice in the kitchen….and tried the recipe this morning. I am not sure I did it justice. It took longer to turn golden brown, so not sure if I cooked it at a high enough temp….once it did, it went just as the recipe said. My question is that it was so thick, I had a hard time getting it in the pan.
Any suggestions? My first batch is too lumpy…..was thinking it would pour into the pan…Thank you so much for all your great recipes and instructions, it gives me courage to experiment!
Hi Cindy, I found that once the mixture hit that golden color, you have to move really quickly. It will start to set almost immediately.
Makes me wish I wasn’t allergic to peanuts! ;-)
I LOVE that you don’t need a thermometer–those things make me nervous! This is such an addictive and timely treat!
I love peanut brittle, but this would be too “dangerous” to have in my house. I would eat the whole pan of the brittle. I’ll drool from afar.
I’m joining the ranks that are jumping for joy that a thermometer isn’t needed. Yippee!
Now this is what I call peanut brittle – absolutely packed with nuts! I am going to make this with my boys and I am certain it will not last long with four peanut lovers around.
What a classic treat to enjoy during the holidays…great recipe!
Thanks for sharing! I love peanut brittle!
No thermometer! Yayy. I love brittle of any kind, we actually call it chikki here, and it’s available with every possible combination of nuts!!
Just found your blog today. Love the name of it. The Peanut Brittle looks yummy. I might get a cavity just looking at it. :)
Hi Gabby, welcome to the site, glad to have you join us! Enjoy the recipes!
I love peanut brittle but haven’t had any in years! I’ll have to convince my mom to make this with me when I visit for christmas!
I love peanut brittle, thank you for the recipe. This will be included in my giveaway this Christmas. I wonder if we can use the same procedure in making English Toffee.
You’re so right, a candy thermometer is totally not necessary. And considering how good brittle is, the small effort required is more than worth it. I like to throw any nuts or seeds in there that I have lying around, and like some others, I HAVE to give most of it away, or I am sure to eat it all :).
Delicious. I love giving candies away during the holiday season–especially ones that don’t require a candy thermometer. ;)
Ohhhh this looks fantastic! I love this as a gift idea…and know a lot of others who would too :)
This looks awesome! I’m considering making it RIGHT now (and it’s 10pm) lol!
This peanut brittle looks fabulous! I’m sure it would be a big hit with all of my friends and relatives.
Thanks for the recipe. Peanut brittle is something I really miss. Here in Italy there are al sorts of sugar and nuts desserts here over Christmas, but never with peanuts. They are good but just don’t say “home” to me the same way.
I’ve made peanut brittle at Christmas time for years. My SIL loves it. Wonder why it’s only at this holiday time that we think to make it :)
Yum! I really like peanut brittle…but I LOVE it dipped in chocolate!
xoxo
Lila Ferraro
This is such great timing…I just said yesterday I wanted to make some peanut brittle but I needed to find a good recipe. Thanks! Can’t wait to try it!
Tommrow I’ii enjoy this.
I was just looking around at peanut brittle recipes! This looks great!
I’m with Shellie Anne and Erin on this one . . . I make this in the microwave and since I’m not a huge peanut fan, I make almond brittle instead . . . it’s a huge hit (and an expected hostess gift) and holiday parties I attend . . . I usually have to take two packages — one for guests to enjoy, one for the host to hide for themselves to have after everyone has left!
Brittles and toffees can be humidity sensitive, so store in an air-tight container — I’m in California where winter (usually) means rain, and I’ve not had Katie’s problem.
I’m the same – if I make peanut brittle, I have to either give it all away asap or hide it. I could eat so much of that stuff!!
This looks fabulous. I’m definitely going to make this for my mom for Christmas. I think I’ll do one batch with bacon in it. Bacon goes so well with peanuts and Mom is a major bacon hound.
So glad to hear you’re feeling better! I still make a recipe from Home Ec. class we made way back in 1976! Oh my I’m so old! I also like to make it with mixed nuts. My brother can not stop eating it,so I’m making him ,his very own batch this year!!
I am obsessed with peanut butter and nuts of all sorts. Brittle is no exception come the holidays! yummy!
I tired to make some last year for my grandpa and put it in containers but 2 days later when I opened them all of the pieces were stuck together and there was NO way they were coming apart! Was it a weird recipe or does that happen with all brittle? Yours looks much better than mine did anyway!
Hi Katie, Hmm, I stored mine in a tin and just separated the layers with a sheet of wax paper, so they weren’t stacked directly on top of each other.
This looks really good….will give this a try
I have never made it, but you will be happy to know that the sugars are now bubbling on my stove. Peanut brittle here I come! I remember really wanting to learn how to make it about 5 years ago. But for some reason I always thought it would be impossible to make, but apparently it is very doable.
Thanks for the inspiration!
I made peanut brittle for the first time last Christmas. My recipe was a microwave version (which is even scarier than no-thermometer-stovetop-candy-making to me) and it turned out remarkably well. If I can do it, in a microwave no less, anyone can do it! Your recipe sounds so yummy I think I need to have a side-by-side taste test…
The microwave method takes only 5 minutes and turns out just as yummy. I like to use a can of mixed nuts just to give it an extra kick! and scary enough, you can add a dash of food color for the holidays to make it stand out, or even some beet juice. :)
I absolutely love peanut brittle and your recipe and finished brittle look absolutely fantastic.
I have found that making brittle can be addicting because it is so much like a blank canvas: you can start adding all sorts of different things like other nuts, dried fruit, etc. It is so fun to experiment!
Thanks for the delicious post!!
So yummy. I love anything with peanuts….and brittle tops the candy list. ;) I’ve been wanting to try out a bacon peanut brittle….I suspect it will be made of win…perhaps I will give that whirl this week.
No candy thermometer? I’m in! I hate that thing. This looks delicious!
no candy thermometer, I am in! this looks fabulous (this was my dad’s favorite and every year i make it on his birthday). happy holidays!
I have never made peanut brittle. Josh is allergic so if I make it I will have to eat it all. Hmmmm! :)
This looks so good!! I always buy peanut brittle for some reason. Not anymore!
your peanut brittle looks fantastic, and i love that your recipe doesn’t require a thermometer because i don’t have one! i have been making a microwave version of peanut brittle for years, but i definitely want to try this method too!
Love that you don’t need a candy thermometer for it :o) May have to add to my treat tins this year!
I love peanut brittle. When I was younger, my mom’s boss used to always make us some around Christmas and it was so good!
I love peanut brittle! My dad use to buy it all the time :)
Glad to hear its easy to make too :)
My mother loved peanut brittle evenwith her false teeth. I like it but not when it is so thick that it feels it will break my teeth. Had some homemade in AR at a church sale. I wonder if I get a really big thing to pour it out on if that would make it more thin and easier to break up Anyone made this recipe?
It would probably have been best not to find out how easy this is to make! Glad to hear you are better and thanks for answering the questions!
Just when I thought my poor teeth coulnd’t handle any more goodies!
i love anything with peanuts including peanut brittle. i want to make this but am seriously concerned that i’d eat the whole batch!