Peanut Brittle is a candy classic we all know and love! Crunchy, buttery, sweet, and savory, this homemade brittle recipe is all you need to please friends and family this holiday season! If you love this, you will also love these Pralines, Bourbon Balls, Chocolate Bark and Turtle Candies.
There is something truly magical about homemade candy, especially during the holiday season! Each year, I whip up a few batches of various candies to share around the neighborhood or to pass out to family and friends. And y’all, I never get any complaints. One of my favorites? Peanut Brittle of course!
Peanut Brittle is a smooth, buttery candy (similar to toffee), with peanuts in it, that is quickly cooked over a stovetop and poured onto baking sheets to cool. Once cool, the brittle is broken up into bite-sized pieces and stored in airtight aluminum or plastic tins. Honestly, if you’ve never had this stuff before, you don’t know what you’re missing.
So, if you’re looking for a sweet treat or thoughtful homemade holiday gift, look no further. My best and butteriest Peanut Brittle recipe is here to save the day!
HOW TO MAKE PEANUT BRITTLE
- COOK THE SUGAR BASE. Add the sugar, corn syrup, and water to a large saucepan. After whisking to combine, cook the mixture over medium heat until the sugar dissolves.
- BUMP UP THE HEAT. Once the sugar has dissolved, increase the heat to medium-high and toss in the peanuts and salt. Fit a candy thermometer to the side of the pan and keep watch as you continuously stir the nuts. When the thermometer hits 300, the candy will have reached its hard crack stage. Turn off the heat.
- ADD THE FINAL INGREDIENTS. Move the saucepan off the burner and carefully add in the baking soda, butter, and vanilla. Mix well.
- POUR ONTO PREPARED SHEET PANS. Slowly divide and pour the hot mixture onto two well-greased baking sheets, spreading to your desired thickness.
- SET AND ENJOY. Cool the brittle completely, about 1-2 hours.
- Crack apart the brittle and serve!
TIPS FOR THE BEST PEANUT BRITTLE
- Use a candy thermometer! If you overcook the brittle, it could be bitter or burnt. If you undercook it, it won’t properly set and the end result will be sticky. A thermometer is an accessible and inexpensive way to monitor temperature and ensure properly cooked brittle.
- Make sure your baking soda is fresh and active. Baking soda creates tons of little air bubbles that improve the texture of the brittle. If it’s stale or inactive, baking soda is unable to create the necessary reaction.
- Whisk continuously! Do not walk away from the burner for a second. Sugar burns quickly and, if left unattended, the mixture will harden and become pretty unappetizing. Keep whisking!
- Use a bigger pot than you’d think you need. Once the baking soda is added, the mixture will begin to foam and rise. If you don’t have enough space in the saucepan, the mixture will boil over and make a huge mess.
- BE SUPER CAREFUL! The candy gets super hot and can easily spill onto your hands or wrists. Wearing protective oven mitts/gloves is a great choice. While pouring, direct the pot away from you and use a spatula to scrape the candy onto the pans.
MAKE AHEAD + LEFTOVER STORAGE INSTRUCTIONS
If stored in an airtight container at room temperature, homemade peanut brittle will stay fresh for 6-8 weeks. Do not refrigerate or the cool moisture will cause the brittle to soften.
MORE GRANDBABY CAKES SHAREABLE HOLIDAY RECIPES
Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 1/2 cups raw Spanish peanuts
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp unsalted butter
- 1 1/2 tsp vanilla extract
Instructions
- In a large saucepan, combine the sugar, corn syrup and water. Cook over medium heat until the sugar dissolves, stirring constantly.
- Once sugar dissolves, increase the heat to medium-high. Add peanuts and salt then cook until the temperature reaches 300 degrees or the hard crack stage, making sure to continuously stir.
- Finally add in baking soda, butter and vanilla and mix well. Next, pour the brittle mixture onto 2 thoroughly greased baking sheets and spread to the thickness you desire.
- Once completely cooled, crack into pieces and serve.
Notes
If stored in an airtight container at room temperature, homemade peanut brittle will stay fresh for 6-8 weeks. Do not refrigerate or the cool moisture will cause the brittle to soften.
pinterest 
facebook 
twitter 
email 
what a fun treat to make this time of year, I haven’t had peanut brittle in years, and to make it from scratch so much better, thank you
I loved the Spanish peanuts in this peanut brittle recipe. This will be my go to recipe for peanut brittle from now on. Thanks for sharing.
I have a favorite cashew brittle recipe and need one for this big bag of Spanish peanuts I have to eat and use up. My kids are going to be in heaven with this recipe and so are my guests. Love that it is an easy to follow recipe that the kids can help with.
Love all the ingrea dients, can’t wait to try this! It looks so delicious and easy!
Oh wow! Such a fantastic treat for the holiday season. I absolutely love all that texture.
This is wonderful! I love making peanut brittle for neighbor and teacher gifts! Always a hit!