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I’ve always loved the classic crunch of old-fashioned peanut brittle, and making it at home couldn’t be easier. With just a handful of pantry staples, I can whip up a golden, nutty batch that tastes just like the candy I grew up with. It’s the kind of treat I love to share during the holidays, wrap up for gifts, or keep on hand whenever a sweet craving hits.
If you love crunchy, nut-packed treats, be sure to check out my Crockpot Candy — and while you’re here, you might also enjoy my Reese’s Peanut Butter Cup Pie or my Peanut Butter Pretzel Bites for even more irresistible peanut-buttery dessert ideas.
Peanut Brittle Ingredients
You only need a handful of simple pantry staples to make this old-fashioned peanut brittle recipe:
- Water – Helps dissolve the sugar as it heats.
- Granulated sugar – Creates the classic crisp texture. Swap part of it with brown sugar for a deeper caramel flavor.
- Light corn syrup – Prevents crystallization and keeps the brittle smooth. Golden syrup is a good substitute if needed.
- Unsalted butter – Adds richness. Salted butter works too; just reduce any added salt.
- Salted dry roasted peanuts – The star of the show! If using unsalted peanuts, add ½ teaspoon salt along with the vanilla and baking soda. You can also use cashews, pecans, almonds, or pistachios (chop larger nuts for even distribution).
- Vanilla extract – Balances the sweetness and enhances flavor.
- Baking soda – Creates tiny air bubbles for a lighter, more delicate crunch.
See the recipe card for full information on ingredients and quantities.
Recipe Variations
This classic peanut brittle is easy to customize. Try one of these fun twists to make it your own:
- Chocolate Drizzle – Once cooled, drizzle with melted chocolate or dip half the pieces for a sweet upgrade.
- Spiced Brittle – Stir in a pinch of cinnamon, nutmeg, or cayenne with the vanilla for a warm or spicy kick.
- Seed Brittle – Swap some (or all) of the peanuts with sesame, sunflower, or pumpkin seeds for a different crunch.
- Festive Brittle – Mix in crushed peppermint candies or sprinkles before it sets to celebrate the holiday season.
How to Make Peanut Brittle
Follow these simple steps for from-scratch peanut brittle with the perfect crunch:
- Prepare the pan: Line a large rimmed baking sheet with buttered parchment paper or a silicone mat.
- Heat the sugar mixture: In a large saucepan, combine sugar, water, and corn syrup. Attach a candy thermometer and allow the sugar to boil, undisturbed, on medium heat until the temperature reaches 250°F (firm ball stage), about 20-25 minutes.
- Add butter and peanuts: Stir in the butter until melted, then mix in the peanuts. Continue cooking until the thermometer reads 300-305°F (hard crack stage), about 10-15 minutes.
- Finish the mixture: Remove from heat and quickly stir in vanilla and baking soda. The mixture will bubble and foam.
- Spread the brittle: Immediately pour the hot mixture onto the prepared baking sheet and spread into a thin, even layer with a silicone spatula.
- Cool and break: Let the brittle cool completely, then break into bite-sized pieces.
Recipe Tips
- Measure all ingredients before you start, the sugar cooks fast.
- Use a candy thermometer for accurate results and perfect crunch.
- Work quickly after adding baking soda; the mixture hardens fast.
- Line your pan with buttered parchment or a silicone mat to prevent sticking.
- Keep kids and pets away, and resist the urge to lick the spoon, the sugar is dangerously hot.
Storage Instructions
- Store: Keep peanut brittle in an airtight container at room temperature for up to 2 weeks.
- Freeze: Not recommended, as moisture can make the brittle sticky and ruin the texture.
- Make Ahead: Perfect for prepping in advance since it stays fresh for 2 weeks. This recipe makes about 2 pounds of candy, perfect for packaging up in small batches for holiday trays or edible gifts.
More Easy Homemade Candy Recipes
If you loved this peanut brittle recipe, try these other easy candy favorites:
- Candy Cane Sleighs with Candy Bars – Festive, no-bake treats perfect for holiday gifting or parties.
- Jello Divinity Candy – A light, fluffy, and colorful twist on classic divinity candy.
- Rocky Road Candy – Chocolate, marshmallows, and nuts come together for a sweet, chewy delight.
- Chocolate Turtle Candy – Caramel, chocolate, and pecans layered for the ultimate indulgence.
- Martha Washington Candy – Classic old-fashioned candy filled with nuts and flavored fondant.
If you’ve tried this Peanut Brittle Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Peanut Brittle Recipe
Serves — 25
Crunchy, nutty, and completely homemade, this easy peanut brittle recipe uses simple ingredients to create the perfect candy for holidays, parties, or gifting.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Ingredients
- ¾ cup water
- 2 cups granulated sugar
- 1 cup light corn syrup
- 6 tablespoons unsalted butter cubed
- 2½ cups salted dry roasted peanuts
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a large (18×26 inch) sheet pan with lightly buttered parchment paper or a silicone mat to ensure easy removal once the brittle hardens. Set aside.
- To a large (3-4 quart) stainless steel sauce pot add the water, granulated sugar, and corn syrup. Gently stir to combine. Place a candy thermometer onto the side of the pot being sure it does not touch the bottom and the bulb is fully submerged into the syrup for an accurate reading.¾ cup water, 2 cups granulated sugar, 1 cup light corn syrup
- Turn the heat to medium and allow the sugar to boil, undisturbed, until the temperature reaches 250°F (firm ball stage). This can take anywhere between 20-25 minutes depending on how your pot holds and distributes heat.
- Slowly stir in the butter until fully melted, then stir in the peanuts until evenly incorporated.6 tablespoons unsalted butter, 2½ cups salted dry roasted peanuts
- Allow the mixture to cook and bubble, while stirring occasionally, until the temperature reaches 300°F-305°F (hard crack stage). This will take another 10-15 minutes. Remove from the heat immediately to stop the cooking.
- Stir in the vanilla extract and baking soda until thoroughly combined. Be careful as the mixture will bubble up and get foamy when the baking soda is added.2 teaspoons vanilla extract, 1 teaspoon baking soda
- Quickly pour the hot peanut brittle mixture onto the prepared baking sheet and spread to a thin (approximately ¼ inch thick), even layer using a silicone spatula. The brittle will harden quickly so you need to work fast to ensure an even thickness for the cooled brittle.
- Allow the peanut brittle to cool completely at room temperature before removing the parchment paper and breaking into bite-sized pieces. Plate for serving immediately or add to a container for storage.
Jenn’s Notes
Storage :
- Store: Keep in an airtight container at room temperature for up to 2 weeks. Do not refrigerate.
- Freeze: Not recommended, as moisture can affect texture.
- Make ahead: Peanut brittle is perfect for making ahead since it stays fresh for 2 weeks. Great for holiday gifting.
- Measure all ingredients before starting – the recipe moves quickly once sugar reaches temperature.
- Always use a candy thermometer for accuracy; cooking to the right stage ensures a crisp brittle.
- Work quickly once baking soda is added, as the mixture hardens fast.
- Butter your baking sheet or use parchment/silicone to prevent sticking.
- Keep children and pets out of the kitchen, the sugar mixture is extremely hot.
Nutrition Info
Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 115mg | Potassium: 97mg | Fiber: 1g | Sugar: 27g | Vitamin A: 84IU | Calcium: 12mg | Iron: 0.2mg
Try making the microwave peanut brittle plus I always add salted peanuts when I make the microwave recipe