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Broken up peanut brittle on the table.
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5 from 11 votes

Peanut Brittle Recipe

Crunchy, buttery, sweet, and savory, this homemade Peanut brittle recipe is all you need to please friends and family this holiday season!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 2 lbs
Calories: 2356kcal


  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 2 ½ cups raw Spanish peanuts
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 tbsp unsalted butter
  • 1 ½ tsp vanilla extract


  • 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.


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.
Use a candy thermometer! If you overcook the brittle, it could be bitter or burnt. If you undercook it, the brittle 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 even 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 or gloves is a great choice. While pouring, direct the pot away from you and use a spatula to scrape the candy onto the pans.


Calories: 2356kcal | Carbohydrates: 360g | Protein: 48g | Fat: 97g | Saturated Fat: 18g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 42g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1283mg | Potassium: 1370mg | Fiber: 17g | Sugar: 331g | Vitamin A: 175IU | Calcium: 224mg | Iron: 7mg