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!
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- 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:
- Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
- Salted Peanut Chews
- Easy Peanut Butter Fudge
- Slow Cooker Peanut Clusters
- Homemade Snickers Bars
One year ago: Lemon-Chocolate Chip Soft Biscotti
Six years ago: Snowball Cookies
Seven years ago: Gingerbread Men Cookies
Peanut Brittle Recipe
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- ½ cup (156 g) light corn syrup
- ½ teaspoon (0.5 teaspoon) kosher salt
- 2 tablespoons unsalted butter
- ½ teaspoon (0.5 teaspoon) baking soda
- 3 cups (438 g) salted dry-roasted peanuts
Instructions
- 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.
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
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 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!