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Home » Dessert » Peanut Brittle

November 25, 2018 By Sara 90 Comments

Peanut Brittle

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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 Recipe | Peanut Candy | Homemade Candy #candy #peanuts #dessert #sweets #dinneratthezoo #christmas Peanut Brittle Recipe | Peanut Candy | Homemade Candy #candy #peanuts #dessert #sweets #dinneratthezoo #christmas

A stack of peanut brittle pieces on a serving plate.

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.

Butter and sugar boiling in a pot.

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.

A sheet pan of peanut brittle before it's been broken into pieces.

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!

A sheet pan of broken pieces of peanut brittle.

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.

Peanut brittle pieces in a decorative tin.

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
A stack of peanut brittle pieces on a serving plate.
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5 from 21 votes

Peanut Brittle

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.
Course Dessert
Cuisine American
Keyword peanut brittle
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 24
Calories 254kcal
Author Sara Welch

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

Calories: 254kcal | Carbohydrates: 30g | Protein: 3g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 242mg | Potassium: 94mg | Fiber: 1g | Sugar: 28g | Vitamin A: 235IU | Calcium: 12mg | Iron: 0.3mg

 

Filed Under: Dessert Tagged With: Candy, Christmas, Peanuts

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« Buckeye Balls (Peanut Butter Balls)
Gooey Butter Cookies »

Comments

  1. Rachel says

    December 11, 2020 at 9:23 pm

    I’m afraid it’s going to stick to the parchment paper??

    Reply
    • Sara says

      December 11, 2020 at 9:26 pm

      Parchment paper is non stick!

      Reply
  2. Veronica says

    December 8, 2020 at 8:30 am

    5 stars
    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.

    Reply
  3. Sophia says

    December 5, 2020 at 7:23 pm

    5 stars
    Warning, this is addicting! I ate the first batch myself so had to make more! Its delicious!

    Reply
  4. Malia says

    December 4, 2020 at 11:27 am

    Can you use pecans? If yes, should they be toasted first?

    Reply
    • Sara says

      December 4, 2020 at 7:22 pm

      Yes and I would lightly toast them!

      Reply
      • Cozi Amber Benitez says

        December 12, 2020 at 1:43 pm

        Can I use macadamia nuts roasted unsalted?

        Reply
        • Sara says

          December 13, 2020 at 9:56 pm

          Yes that should be fine!

          Reply
  5. Jenn says

    November 22, 2020 at 12:20 pm

    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!

    Reply
  6. Margaret Cockrell says

    September 12, 2020 at 11:18 am

    Should you use raw or already roasted peanuts?

    Reply
    • Sara says

      September 12, 2020 at 4:19 pm

      I use dry roasted peanuts!

      Reply
      • Samantha says

        October 27, 2020 at 4:17 pm

        Can you use dry roasted salted or does it have to be unsalted?

        Reply
        • Sara says

          October 27, 2020 at 4:30 pm

          That should also work fine!

          Reply
  7. Jenna Pacht says

    July 27, 2020 at 4:26 pm

    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.

    Reply
  8. Leslie Crowe says

    May 17, 2020 at 10:38 am

    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

    Reply
  9. Judy D Callaghan says

    March 20, 2020 at 12:41 pm

    5 stars
    Love it. Works out perfectly.

    Reply
  10. Charlotte :) says

    January 20, 2020 at 3:54 pm

    5 stars
    Wow this was perfect. Turned out so delicious definitely a keeper!

    Reply
    • Karrie says

      January 22, 2020 at 11:28 am

      Made this for the first time! Directions are spot on. It’s delicious!

      Reply
  11. Nancy says

    December 29, 2019 at 9:56 am

    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!

    Reply
  12. David says

    December 28, 2019 at 11:04 pm

    Can I use the fudge wet ball test instead of a candy thermometer?

    Reply
    • Sara says

      December 29, 2019 at 9:46 am

      I haven’t herd of the wet ball test, only hard crack and soft crack?

      Reply
    • Edie says

      May 11, 2020 at 12:44 pm

      Yes, cook to brittle stage, where a drop into COLD water makes brittle, breakable strings. Works great!

      Reply
  13. Malynda says

    December 23, 2019 at 3:52 pm

    5 stars
    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.

    Reply
  14. Ryan stewart says

    December 20, 2019 at 10:04 pm

    5 stars
    I used half cup of cannabis infused coconut oil and half a cup of butter and it turned out great

    Reply
  15. Diane says

    December 18, 2019 at 12:23 pm

    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.

    Reply
    • Sara says

      December 18, 2019 at 1:02 pm

      Are you using a spatula to spread it?

      Reply
  16. Madonna Nicoll says

    December 17, 2019 at 6:16 pm

    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.

    Reply
    • Sara says

      December 17, 2019 at 9:35 pm

      I typically leave it at room temperature, although it won’t hurt to chill it!

      Reply
    • Angie Colautti says

      December 18, 2019 at 5:35 pm

      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.

      Reply
      • Jeanna says

        January 30, 2020 at 6:16 pm

        Doing that right now! LOL

        Reply
    • Edie says

      May 11, 2020 at 12:52 pm

      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.

      Reply
  17. Angie says

    December 16, 2019 at 4:59 pm

    5 stars
    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.

    Reply
  18. Darby Warren says

    December 13, 2019 at 2:00 pm

    This recipe turned out great!

    Reply
    • Donna says

      December 14, 2019 at 2:50 pm

      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.

      Reply
      • Sara says

        December 14, 2019 at 4:30 pm

        Yes that is correct.

        Reply
  19. Janet says

    December 9, 2019 at 8:19 am

    can I use margarine instead of butter?

    Reply
    • Sara says

      December 9, 2019 at 9:06 am

      I think it could work but I haven’t tried it this way!

      Reply
      • Janet says

        December 9, 2019 at 10:35 am

        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….

        Reply
      • Nancy says

        December 29, 2019 at 10:00 am

        I have used Imperial margarine for a couple years…works great!

        Reply
  20. Vanessa Trupiano says

    December 6, 2019 at 7:19 pm

    Have you ever used a thick simple syrup as a substitute for corn syrup?

    Reply
    • Sara says

      December 6, 2019 at 9:57 pm

      I have not, I’m not sure if it would work.

      Reply
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With 3 young kids, dinner can feel like feeding time at the zoo! I'm a mom on a mission to create easy, healthy and family friendly recipes ...Read More
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