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Peanut Brittle Recipe
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.
- Want to make it in the microwave? Check this out >> How to Make Peanut Brittle in the Microwave
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:
One year ago: Lemon-Chocolate Chip Soft Biscotti
Six years ago: Snowball Cookies
Seven years ago: Gingerbread Men Cookies
Did you make this recipe?
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.
- 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.
- Want to make it in the microwave? Check this out >> How to Make Peanut Brittle in the Microwave
- This batch makes approximately 1½ pounds of brittle
Nutrition facts based on a 1-ounce serving size.
Calories: 202kcal
Fat: 10g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 203mg
Potassium: 123mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 22g
Protein: 4g
Vitamin A: 0.6%
Calcium: 1.1%
Iron: 2.4%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe adapted from Everyday Food)
Update Notes: This recipe was originally published in December 2010. Updated in December 2018 with new photos and extensive recipe tips.
[photos by Whitney Wright]
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.