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.
Karen says
OMG….best recipe ever. I’ve tried many over the years….. this one! Hands down the best.
Dan says
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
Rachel says
Should i use salted or non salted butter?
Sara says
Either will work fine I tested it both ways!
Maralyn Wetherall says
How long will this store for and how. I’m thinking of making for Christmas gifts. Xx
Sara says
It stays fresh for one week in an airtight container at room temperature!
Tina collar says
This recipe is one of the best peanut brittles I have made and my husband and dad absolutely love it. Thank you. Tina Collar
Jen says
Can I substitute honey for the corn syrup?
Sara says
I don’t think honey would work in the same way, the brittle would not set properly!
STEPHANIE HAIRSTON says
WHAT CAN U ADD BESIDES PEANUT THAT EASY TO CHEW?
Sara says
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!
Miles says
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?
Sara says
Let it sit until it hardens and you can store it at room temperature or in the fridge, either is fine.
Jill says
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
Marta Briseno says
I made half a batch. Substituted the water with a chocolate coffee and used pecan pieces since I didn’t have peanuts . Superb flavors!
Dolores says
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.
Pennie says
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!
Shyrene Thompson says
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.
Kelly Starkey says
I’m making this now. I can’t get candy thermometer to go over 220. It’s been about 20 minutes?
Sara says
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.
KJ says
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!
Sara says
16 tablespoons!
Lea says
I only have golden corn syrup, will that work?
Sara says
Are you talking about Karo corn syrup or like a golden cane syrup?
Carol Lazzaro says
Hello!
I have dry roasted peanuts but they are lightly salted……is this ok to use?
Thank you,
Carol Lazzaro
Sara says
yes that’s fine!
Christine says
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!
Lisa says
What size pan should I use?😳
Sara says
Use a sheet pan, mine measures 13×18 but anything around that size is fine!
Angie says
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!!
Tabitha says
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.