Peanut Brittle Recipe

December 13, 2018  //  83 Comments »
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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!

Three pieces of peanut brittle stacked on a piece of parchment paper.

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!

A bowl of salted, roasted peanuts.

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!):

  1. 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.
  2. 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.
  3. 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!
  4. 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!).

All of the ingredients for peanut brittle measured out - peanuts, water, sugar, corn syrup, salt, baking soda, and butter.

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

An overhead shot of peanut brittle broken into pieces.

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:

Three pieces of peanut brittle stacked, among broken pieces of peanut brittle.

One year ago: Lemon-Chocolate Chip Soft Biscotti
Six years ago: Snowball Cookies
Seven years ago: Gingerbread Men Cookies

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Peanut Brittle Recipe

Servings 24 pieces
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Course: Dessert
Cuisine: American
Author: Michelle

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!

Ingredients:

  • 2
    cups
    granulated sugar
  • 1
    cup
    water
  • ½
    cup
    light corn syrup
  • ½
    teaspoon
    kosher salt
  • 2
    tablespoons
    unsalted butter
  • ½
    teaspoon
    baking soda
  • 3
    cups
    salted dry-roasted peanuts
US Customary - Metric

Directions:

  1. 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. 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. 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.
  • 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.

Nutrition:

Calories: 202kcal
Fat: 10g
Saturated fat: 1g
Cholesterol: 2mg
Sodium: 203mg
Potassium: 123mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 22g
Protein: 4g
Vitamin A: 30%
Calcium: 11%
Iron: 0.4%

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]

posted in Brittle Recipes, Christmas
83 Comments »