This recipe for homemade peanut brittle makes a sweet, 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!
Do you need more dessert recipes for the holidays? If you want more Christmas candy recipes check out my Christmas crack, cake truffles and rum balls!
Peanut Brittle Ingredients
To make peanut brittle you will need sugar, light corn syrup, salt, water, butter, unsalted peanuts and baking soda.
How Do You Make Peanut Brittle?
To make this peanut brittle recipe start by lining a sheet pan with parchment paper or a baking mat. Next, place sugar, corn syrup, water and salt in a large pot. Bring the mixture to a boil while stirring constantly. Be sure to clip a candy thermometer to the side of the pot so you can monitor the temperature. After the sugar mixture starts boiling, add butter and cook until the candy reaches 280 degrees F, stirring occasionally. Next, add the peanuts and cook the candy until the thermometer reads 305 degrees F, stirring constantly. 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 The Perfect Peanut Brittle
- 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.
- 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.
- Make sure your sheet pan has raised edges so that the peanut brittle does not spill.
- Lightly spread the hot brittle with a spatula.
Quick Tip
The trick to making peanut brittle is to use a candy thermometer. This is a necessary tool for successful candy. Luckily, candy thermometers are inexpensive and widely available.
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.
Peanut brittle can be stored in an airtight container at room temperature for up to 1 week.
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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.
- Coconut: Place toasted shredded coconut on your baking sheet and pour the the brittle over the coconut for extra flavor. This works great with macadamia nut brittle.
- 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 cool 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!
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Love This Recipe?
Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.
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 use 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.
- 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.
- Make sure your sheet pan has raised edges so that the peanut brittle does not spill.
OMG….best recipe ever. I’ve tried many over the years….. this one! Hands down the best.
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
Should i use salted or non salted butter?
Either will work fine I tested it both ways!
How long will this store for and how. I’m thinking of making for Christmas gifts. Xx
It stays fresh for one week in an airtight container at room temperature!
This recipe is one of the best peanut brittles I have made and my husband and dad absolutely love it. Thank you. Tina Collar
Can I substitute honey for the corn syrup?
I don’t think honey would work in the same way, the brittle would not set properly!
WHAT CAN U ADD BESIDES PEANUT THAT EASY TO CHEW?
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!
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?
Let it sit until it hardens and you can store it at room temperature or in the fridge, either is fine.
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
I made half a batch. Substituted the water with a chocolate coffee and used pecan pieces since I didn’t have peanuts . Superb flavors!
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.
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!
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.
I’m making this now. I can’t get candy thermometer to go over 220. It’s been about 20 minutes?
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.
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!
16 tablespoons!
I only have golden corn syrup, will that work?
Are you talking about Karo corn syrup or like a golden cane syrup?
Hello!
I have dry roasted peanuts but they are lightly salted……is this ok to use?
Thank you,
Carol Lazzaro
yes that’s fine!
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!
What size pan should I use?😳
Use a sheet pan, mine measures 13×18 but anything around that size is fine!
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!!
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.