This recipe for homemade peanut brittle is a buttery, crispy confection loaded with roasted peanuts. Break the brittle into bite sized pieces and serve for a simple yet satisfying dessert, or package up your peanut candy for gift giving.
There’s nothing better than homemade candy, some of our favorites include rocky road fudge and buckeye balls. Peanut brittle is also at the top of our list, and it tastes so much better when you make it yourself!
Peanut brittle is my mom’s favorite candy, but to be honest, it’s never really been my thing. I made this recipe for her, and let me tell you, it’s the best peanut brittle EVER. I’ve eaten way too much of it over the last few days, and that’s coming from someone who doesn’t even like this candy!
How do you make peanut brittle?
Peanut brittle is easier to make than you’d think. Corn syrup, salt, sugar and water get boiled, then butter and dry roasted peanuts are added to the mix. Everything gets cooked together until a rich and golden brown candy forms. The final step is a touch of baking soda. The peanut mixture gets poured onto a sheet pan and then it needs to cool completely before you can break it into pieces.
The trick to making peanut brittle is to get yourself a candy thermometer. This is a necessary tool for successful peanut brittle. Luckily, candy thermometers are inexpensive and widely available. Be sure to monitor the temperature of your sugar mixture carefully so that you don’t overcook or undercook the brittle. If you overcook your brittle, it could become bitter or burn, and if you don’t cook it for long enough, it can get sticky.
Why do you use baking soda in peanut brittle?
Baking soda may seem like an odd ingredient to put into candy, but the baking soda creates a ton of tiny air bubbles that improve the texture of the brittle. Don’t be tempted to skip this step!
Tips for peanut brittle
- Not a peanut fan? You can substitute an equal amount of pecans or almonds for the peanuts.
- Peanut brittle can be stored in an airtight container at room temperature for up to 1 week.
- Use a bigger pot than you think you need for this recipe, as the sugar mixture expands quite a bit, especially after you add the baking soda.
I love to package peanut brittle in gift tins and give it away to family and friends during the holidays. This candy is so much better than any store bought brittle I’ve had, and dozens of people ask me for the recipe as soon as they get a taste of this delicious treat!
More delicious candy recipes
- Peppermint Patties
- Chocolate Peanut Butter Fudge
- Candy Cane Hearts
- Crock Pot Candy
- 50 Christmas Candy Recipes
Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/4 teaspoon salt
- 1/2 cup water
- 1 cup butter cut into slices
- 2 1/4 cups dry roasted peanuts unsalted
- 1 teaspoon baking soda
Instructions
- Line a sheet pan with parchment paper or a nonstick baking mat.
- Place the sugar, corn syrup, salt and water in a large, deep pan. Clip a candy thermometer to the side of the pan.
- Cook over medium heat, stirring constantly, until sugar is dissolved and the mixture comes to a boil. This takes about 6-7 minutes.
- Add the butter to the pan. Continue to cook, stirring occasionally, until a candy thermometer registers 280 degrees F. This takes about 15 minutes.
- Add the peanuts to the pot and cook for an additional 10 minutes, stirring constantly, or until a candy thermometer registers 305 degrees F.
- Remove the pot from the heat and stir in the baking soda.
- Pour the peanut mixture evenly onto the sheet pans. Spread to a 1/4 inch layer.
- Cool, then break into pieces and serve.
Nutrition
Nae says
In the last two days I’ve made this recipe 4 times and have 2 more to go for Christmas treat boxes and I love it I’ve done peanut and almond and it turns out perfectly each time !! Thank you for the great recipe it’s so easy and tasty!!
Sara says
Love the idea of using almonds! Merry Christmas!
Tracy says
I tried this recipe and it turned out way to soft, what did i do wrong? I went to the tee with directions. HELP
Sara says
The only thing I can think of is that maybe your candy thermometer was off. You can test the accuracy of your candy thermometer by sticking it in a pot of boiling water. If it reads 100 degrees F, it’s accurate. If it reads lower or higher you’ll know if there’s a problem. I own multiple candy thermometers and some seem more accurate than others. So sorry it didn’t come out for you!
Debbie says
I made this awesome recipe and it’s too die for!! So yummy can’t stop eating it! I had some left so put in the refrigerator and it was still just as good 3 weeks later when we retuned from vacation!
Cherri Megasko says
Peanut brittle is just about my favorite candy of all time. I used to make it, but not anymore. Because every time I did, I ate the whole batch in one day/night!
Thena Franssen says
All I know is, I lvoe me some peanut butter! I’ll never say no and this looks amazing.
Amber Meredith says
My husband absolutely loves peanut brittle. I have never been brave enough to make it. I was never sure if it was a recipe that would turn out the way he liked it. This one looks perfect!
Catalina says
This peanut brittle reminds me of my mother. She is always making different kind of brittles for the Christmas gifts. I need to pass her this recipe!
Rachel says
My husband loves peanut brittle. I am pretty sure my grandpa does too. Looks like I will be making a batch.
Marysa says
I haven’t ever made my own peanut brittle. It sounds so delicious, and although I am a little intimidated by the idea of using a candy thermometer, it seems like an easy enough recipe.
Nancy at Whispered Inspirations says
This makes for a perfect homemade gift. Plus, I love it so much, I’d keep a batch for myself. Thanks for the recipe!
Ashley @ Wishes & Dishes says
I grew up eating this and it’s incredibly addicting!
Ann F. Snook-Moreau says
I have never made peanut brittle on my own but I might try this Christmas. I might even add an assortment of nuts to keep it interesting!
Ann F. Snook-Moreau says
I haven’t had peanut brittle in years! My family used to always have it around Christmas so this recipe is really making me nostalgic.