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Home » Dessert » Peanut Brittle

Published: November 25, 2018 Last Modified: March 10, 2019 By Sara 107 Comments

Peanut Brittle

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

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.
Print Pin
5 from 28 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
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
Tried this Recipe? Tag me Today!Mention @DinnerAtTheZoo or tag #dinneratthezoo!

 

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    Comments

    1. Karen says

      November 15, 2021 at 11:33 am

      OMG….best recipe ever. I’ve tried many over the years….. this one! Hands down the best.

      Reply
    2. Dan says

      November 14, 2021 at 1:11 pm

      5 stars
      Super easy and fun to make. I made this recipe with my daughter and it came out better than any store bought brittle I’ve had.
      Thanks for sharing this recipe

      Reply
    3. Rachel says

      November 14, 2021 at 10:38 am

      5 stars
      Should i use salted or non salted butter?

      Reply
      • Sara says

        November 15, 2021 at 8:52 am

        Either will work fine I tested it both ways!

        Reply
    4. Maralyn Wetherall says

      November 13, 2021 at 6:24 am

      How long will this store for and how. I’m thinking of making for Christmas gifts. Xx

      Reply
      • Sara says

        November 15, 2021 at 9:05 am

        It stays fresh for one week in an airtight container at room temperature!

        Reply
    5. Tina collar says

      October 30, 2021 at 5:41 pm

      This recipe is one of the best peanut brittles I have made and my husband and dad absolutely love it. Thank you. Tina Collar

      Reply
    6. Jen says

      August 27, 2021 at 1:18 pm

      5 stars
      Can I substitute honey for the corn syrup?

      Reply
      • Sara says

        August 27, 2021 at 1:29 pm

        I don’t think honey would work in the same way, the brittle would not set properly!

        Reply
    7. STEPHANIE HAIRSTON says

      July 28, 2021 at 12:06 pm

      WHAT CAN U ADD BESIDES PEANUT THAT EASY TO CHEW?

      Reply
      • Sara says

        July 28, 2021 at 1:42 pm

        This recipe is meant to be made with some type of nuts, you could choose a different kind of nut and that should work fine!

        Reply
    8. Miles says

      March 6, 2021 at 3:58 pm

      I have just finished making it and was wondering how long i should leave it for and if i should put it in the fridge?

      Reply
      • Sara says

        March 6, 2021 at 6:52 pm

        Let it sit until it hardens and you can store it at room temperature or in the fridge, either is fine.

        Reply
    9. Jill says

      January 26, 2021 at 10:15 pm

      5 stars
      Great recipe, the only thing I do differently is start adding peanuts (that i roast with sea salt and cayenne pepper, ) once it’s at 240. I add 1 tsp vanilla after the baking soda which I also added 1/4 tsp extra. Two thumbs up from a pastry chef

      Reply
    10. Marta Briseno says

      January 17, 2021 at 5:04 am

      5 stars
      I made half a batch. Substituted the water with a chocolate coffee and used pecan pieces since I didn’t have peanuts . Superb flavors!

      Reply
    11. Dolores says

      January 16, 2021 at 5:24 pm

      5 stars
      Best peanut brittle I’ve made yet! I used Spanish peanuts and found out to add them slowly so the temp doesn’t drop too much. My husband loves it. Our third batch since Christmas and its only jan 16.

      Reply
    12. Pennie says

      January 9, 2021 at 3:03 pm

      5 stars
      This was outstanding. I used 3 cups of Fisher oven roasted never fried peanuts, lightly salted with sea salt. I increased the baking soda by 1/4 tsp because I love, love, love the air bubbles.

      Thank you so much for sharing. This is even better than Williams Sonoma peanut brittle!

      Reply
    13. Shyrene Thompson says

      December 29, 2020 at 12:48 pm

      5 stars
      I made this recipe, it was fantastic!! Best recipe ever!! My husband who doesn’t really love peanut brittle said it was the best he has ever had. Thanks for sharing the recipe.

      Reply
    14. Kelly Starkey says

      December 24, 2020 at 2:21 pm

      I’m making this now. I can’t get candy thermometer to go over 220. It’s been about 20 minutes?

      Reply
      • Sara says

        December 24, 2020 at 3:39 pm

        Do you have the heat on high and what type of thermometer are you using, I wonder if it’s not working properly. Sometimes the mixture will stall out for a bit before the temperature starts climbing again. Also make sure the bottom of the thermometer is not touching the bottom of the pot as that can give you an incorrect reading.

        Reply
      • KJ says

        February 7, 2021 at 4:55 am

        5 stars
        Looking forward to trying this! Just wondering with the 1 cup butter, how many table spoons would this be? Just don’t want to add too much and ruin the recipe!

        Reply
        • Sara says

          February 7, 2021 at 8:09 pm

          16 tablespoons!

          Reply
    15. Lea says

      December 19, 2020 at 9:48 pm

      I only have golden corn syrup, will that work?

      Reply
      • Sara says

        December 19, 2020 at 9:49 pm

        Are you talking about Karo corn syrup or like a golden cane syrup?

        Reply
    16. Carol Lazzaro says

      December 19, 2020 at 1:56 pm

      Hello!

      I have dry roasted peanuts but they are lightly salted……is this ok to use?

      Thank you,
      Carol Lazzaro

      Reply
      • Sara says

        December 19, 2020 at 7:53 pm

        yes that’s fine!

        Reply
    17. Christine says

      December 19, 2020 at 10:33 am

      Thank you! I made a half recipe this morning to try it out. I’ve never made peanut brittle or any hard candies before. Using my moms antique candy thermometer, the peanut brittle turned out perfect! Next time will be a double batch!

      Reply
    18. Lisa says

      December 16, 2020 at 4:33 am

      What size pan should I use?😳

      Reply
      • Sara says

        December 16, 2020 at 4:46 pm

        Use a sheet pan, mine measures 13×18 but anything around that size is fine!

        Reply
    19. Angie says

      December 14, 2020 at 6:48 pm

      5 stars
      Just made a batch (long-time baker, first time at peanut brittle) & wow, it’s fantastic. Easy recipe to follow. I mixed peanuts & cashews. Pinned this one for sure!!

      Reply
    20. Tabitha says

      December 12, 2020 at 2:57 pm

      5 stars
      My husband loved this recipe! I made one batch of peanut brittle and one batch of cashew brittle using same recipe just substituting cashews for peanuts.

      Reply
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