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!
Peanut brittle ingredients
This recipe is made with sugar, corn syrup, salt, water, butter, peanuts and baking soda.
How do you make peanut brittle?
Place sugar, corn syrup, water and salt in a large pot, then bring the mixture to a boil. Be sure to clip a candy thermometer to the side of the pot so you can monitor the temperature. After the sugar mixture is boiling, add butter and cook until the candy reaches 280 degrees F. Next, add the peanuts and cook the candy until the thermometer reads 305 degrees F. Remove the pot from the heat, then stir in the baking soda. Carefully pour the candy mixture onto a sheet pan, and spread it into a thin layer. Let the brittle cool completely, then break it into pieces and serve.
Tips for peanut brittle
- The trick to making peanut brittle is to get yourself a candy thermometer. This is a necessary tool for successful candy. 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.
- 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.
Recipe FAQs
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!
If your brittle comes out soft, it means it was not cooked to the proper temperature. It is extremely important to use a candy thermometer. You can make sure that your candy thermometer is accurate by placing it in a pot of boiling water, and it will read 212 degrees F if it’s working properly.
Peanut brittle is a hard candy by nature, but it shouldn’t be so hard that it’s difficult to bite into. The baking soda helps with the texture. It is also important to lightly spread the peanut brittle into the sheet pan, then leave it alone. If you spread it too much, some of the air bubbles will be released and you’ll end up with a harder candy.
Flavor Variations
While this candy is delicious as-is, you can change up the ingredients to customize the flavors to your tastes.
- Nuts: Not a fan of peanuts? This recipe will also work well with pecans, almonds, cashews or macadamia nuts.
- Flavorings: Feel free to stir some spices into your brittle such as cinnamon, nutmeg or ground ginger. I’d use no more than 1/2 teaspoon total for spices. You can also do a sweet and spicy brittle by using ground ancho or chipotle chili powder.
- Toppings: Make your candy extra special by dipping the pieces partway into chocolate. I typically use dark or milk chocolate. You can also add some holiday sprinkles for a festive touch!
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 version 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
- 20 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.
Notes
- The trick to making peanut brittle is to get yourself a candy thermometer. This is a necessary tool for successful candy. Luckily, candy thermometers are inexpensive and widely available.
- 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.
Rachel says
I’m afraid it’s going to stick to the parchment paper??
Sara says
Parchment paper is non stick!
Veronica says
I have never even thought about making peanut brittle. Kids bday party was candyland so here we are! It was perfect! Great recipe. Definitely keeping this one.
Sophia says
Warning, this is addicting! I ate the first batch myself so had to make more! Its delicious!
Malia says
Can you use pecans? If yes, should they be toasted first?
Sara says
Yes and I would lightly toast them!
Cozi Amber Benitez says
Can I use macadamia nuts roasted unsalted?
Sara says
Yes that should be fine!
Jenn says
This is my first time making peanut brittle and this recipe is amazing!! It was super easy to follow and I love the point by point and temp guides included, they were spot on! I thought I had ruined it because I overcooked it but it turned out perfect! After you add the baking soda it looks weird and spreads weird but when it sets its beautiful! I was reading the comments after and realized I had only added one stick of butter instead of 2 (1cup of butter) but it still turned out great!! I’m going to make another batch with the proper amount of butter and I’m positive it will be that much more amazing!
Margaret Cockrell says
Should you use raw or already roasted peanuts?
Sara says
I use dry roasted peanuts!
Samantha says
Can you use dry roasted salted or does it have to be unsalted?
Sara says
That should also work fine!
Jenna Pacht says
Incredible recipe. I made one batch with butter and another with margarine. The 2 batches turned out well. Thank you for such an easy and accurate recipe.
Leslie Crowe says
I’m going to try right now. It looks scrumptious. I’m making it for a friends kids. I’m so excited for them to give me their feedback!!! Thanks Leslie Crowe
Judy D Callaghan says
Love it. Works out perfectly.
Charlotte :) says
Wow this was perfect. Turned out so delicious definitely a keeper!
Karrie says
Made this for the first time! Directions are spot on. It’s delicious!
Nancy says
This is the first peanut brittle I have ever tried in my 70 years and it turned out PERFECT!🥰 Made it last year and this. For all you cashew lovers….these nuts are yummy in brittle! 😋😋😋 Also, no problem spreading….just used my wooden spoon and works great. Maybe a little hint…..when you are spreading the brittle, it looks all yucky but it evens out right away! I like it thinner😋 Thanks for this great recipe!
David says
Can I use the fudge wet ball test instead of a candy thermometer?
Sara says
I haven’t herd of the wet ball test, only hard crack and soft crack?
Edie says
Yes, cook to brittle stage, where a drop into COLD water makes brittle, breakable strings. Works great!
Malynda says
This is the first successful peanut brittle I have made. I have tried other recipes but it never set up. This was just like the stuff I have bought before. I think the butter did the trick. It was hard to spread, but that was because my pot was too heavy for me to hold with one hand. Next time I make this, I will make sure my husband is here to hold the pot while I spread it so its thinner.
Ryan stewart says
I used half cup of cannabis infused coconut oil and half a cup of butter and it turned out great
Diane says
I’ve made this recipe twice yesterday & again this morning, and no problem getting it to set, but it comes out way too thick, it doesn’t spread out, it’ll break a tooth!…any ideas? I’m going to try the Karo recipe, the sugar>syrup ratio is 1-1 whereas this recipe is 2-1.
Sara says
Are you using a spatula to spread it?
Madonna Nicoll says
When you say cool, do you mean refrigerate or leave at room temperature? If room temperature for how long ?This is the 3rd brittle recipe I have tried and even following directions none have set. Please help.
Sara says
I typically leave it at room temperature, although it won’t hurt to chill it!
Angie Colautti says
I put my cookie sheet of brittle out on my deck to cool in this 36″F winter weather. lol Worked perfectly…. I enjoy the thickness of the brittle. It doesn’t seem too hard to break with our teeth.
Jeanna says
Doing that right now! LOL
Edie says
Are you sure you made it to the brittle stage? It needs to be at the brittle stage or it will turn out like taffy. I use the “drop into cold water” method…when it hits the water and makes brittle strings, it’s ready. I also used about 1/2 tsp more baking sofa to make it easier to crack.
Angie says
This recipe took alot longer that it was noted. More like almost 1 hour. However, it is so delicious. I used a 10×15″ cookie sheet and it turned out nice and thick.
Darby Warren says
This recipe turned out great!
Donna says
Does this recipe really use 1 cup (2 stick) of butter? Just wondering…sounds yummy but most all other recipes only use 2-4 tablespoons.
Sara says
Yes that is correct.
Janet says
can I use margarine instead of butter?
Sara says
I think it could work but I haven’t tried it this way!
Janet says
I made it with margarine and it worked great. Love this recipe will be making more… I even doubled the batches and made 6 batches….
Nancy says
I have used Imperial margarine for a couple years…works great!
Vanessa Trupiano says
Have you ever used a thick simple syrup as a substitute for corn syrup?
Sara says
I have not, I’m not sure if it would work.