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]
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 :)