If you’ve ever wanted a homemade version of that irresistibly crunchy, sweet, nutty candy you find at fairs and holiday markets, you’re in for a treat. This Peanut Brittle Recipe is seriously fan-freaking-tastic—crisp, buttery, with just the right touch of vanilla, and an addictive peanut crunch that will have you reaching for more. Trust me, once you try making this at home, you’ll never go back to store-bought.
Why You’ll Love This Recipe
- Perfect Crunch: The sugar reaches the ideal hard crack stage for that satisfying snap every time.
- Simple Ingredients: You probably already have everything in your pantry, no fancy stuff needed.
- Quick to Make: From start to cool, you’ll have homemade peanut brittle in under an hour.
- Customizable: Easily tweak salt levels or toss in extra vanilla to suit your taste buds.
Ingredients You’ll Need
These ingredients come together beautifully—each one has its role, from the crunchy peanuts to the buttery richness that smooths out the candy’s intense sweetness. I find that using light corn syrup helps keep the brittle smooth and prevents crystallization, which is key for that perfect texture.
- Granulated Sugar: Provides the base sweetness and crisp texture when cooked correctly.
- Light Corn Syrup: Prevents crystallization, ensuring a smooth brittle instead of grainy sugar crystals.
- Water: Helps dissolve the sugar evenly during cooking for consistent results.
- Raw Peanuts: Fresh, raw peanuts roast as the sugar cooks, giving that unbeatable crunch and flavor.
- Salt: Enhances the sweetness and balances the flavors perfectly.
- Unsalted Butter: Adds richness and a slightly creamy mouthfeel to the brittle.
- Vanilla Extract: Lifts the flavor with warm, aromatic notes.
- Baking Soda: Creates tiny air bubbles which lighten the texture and make the brittle easier to break.
Variations
I love that this peanut brittle recipe is a versatile canvas for flavors—you can stick to classic or add your own twist. Every time I make a batch, I like trying out little experiments, and you should too!
- Spicy Kick: Add a pinch of cayenne pepper or chili powder for a surprising heat that pairs beautifully with the sweet crunch—my family went crazy for this once I added it!
- Mixed Nuts: Swap or add almonds, cashews, or pecans if you’re feeling fancy or want to change up the texture.
- Chocolate Drizzle: Once cooled, drizzle melted dark or milk chocolate over the brittle for an indulgent finish.
- Salted Caramel: Sprinkle flaky sea salt on top right after pouring to sharpen the sweet-savory profile.
How to Make Peanut Brittle Recipe
Step 1: Prep Your Workspace
Start by lining an 11×15-inch baking sheet with parchment paper—this is going to be the base for your brittle to cool and harden on. Having everything ready here means you’re set to pour that molten sugar mixture immediately when it reaches the perfect temperature, which is crucial because it hardens fast!
Step 2: Cook the Sugar Mixture
In a heavy 3-4 quart pan, combine the granulated sugar, light corn syrup, water, and salt. Stir this gently over medium heat until the sugar dissolves fully. Then let it cook without stirring until the mixture reaches about 250°F on a candy thermometer—this soft ball stage takes roughly 20-25 minutes. Patience here pays off; don’t crank up the heat or stir once the sugar dissolves, or the texture could go off.
Step 3: Add Peanuts and Continue Cooking
Once you hit 250°F, stir in your raw peanuts, then keep cooking and stirring occasionally—watch carefully as the mixture climbs to 300°F, the hard crack stage, which usually takes about 8-10 minutes. This stage is where your brittle’s iconic snap comes from. An instant-read candy thermometer is a lifesaver here—I discovered this trick after many burned batches.
Step 4: Add Final Ingredients and Pour
Remove your pan from heat immediately when the thermometer hits 300°F. Stir in the butter, vanilla extract, and baking soda quickly but gently—this will foam up a bit, and that’s exactly what you want. The baking soda introduces tiny air bubbles making the brittle slightly lighter and easier to bite into.
Pour the bubbling mixture right onto your parchment-lined baking sheet and spread it into an even layer using a spatula or the back of a spoon. Work fast here because it cools and hardens rapidly.
Step 5: Cool and Break into Pieces
Let your brittle cool completely at room temperature for about an hour. Once hardened, simply break it into bite-size shards—don’t be shy about how big or small; that’s part of the fun!
Pro Tips for Making Peanut Brittle Recipe
- Thermometer is Your Friend: I learned the hard way that eyeballing candy stages doesn’t work—invest in a good candy thermometer to get consistent results.
- Work Quickly When Pouring: The mixture hardens fast, so have your baking sheet prepped and ready to go before removing the pot from heat.
- Don’t Skip the Baking Soda: It might seem minor, but that little addition creates bubbles that make the brittle lighter and less dense.
- Avoid Humidity: I’ve found that making brittle on humid days can leave the candy a bit sticky; try to pick a dry day or set an air conditioner on to keep humidity low.
How to Serve Peanut Brittle Recipe
Garnishes
I usually keep this one simple with just the peanuts and a sprinkle of sea salt right after pouring to add that little finish. But for a party, I like to add a drizzle of melted chocolate or toss on some crushed peppermint during holidays—it makes the presentation pop and delivers a festive flavor.
Side Dishes
Peanut brittle is such a great candy snack that I often pair it with afternoon tea or coffee. It also makes a wonderful crunchy contrast to creamy desserts like vanilla ice cream or chocolate mousse. I love throwing some brittle shards over a simple scoop—it’s an instant crowd-pleaser.
Creative Ways to Present
For gift-giving or special occasions, I break the brittle into uniform squares and box them in a pretty tin or cellophane bags tied with a ribbon. Another fun idea I discovered is layering brittle pieces with layers of homemade fudge in a decorative jar—looks impressive and tastes amazing!
Make Ahead and Storage
Storing Leftovers
I keep finished peanut brittle stored in an airtight container at room temperature—this keeps it crisp for up to two weeks. If you notice any stickiness, it’s usually a sign of leftover humidity, so placing a silica gel packet in the container can help maintain that perfect crunch.
Freezing
Freezing brittle is usually not necessary because it keeps so well at room temp, but if you want to stash some for longer, wrap pieces tightly in plastic and freeze in an airtight bag. Thaw at room temperature before serving, and you’ll find the texture is just as good.
Reheating
Since brittle is best served at room temperature, reheating isn’t usually needed. If it softens a bit, you can pop pieces in a 250°F oven for 5-7 minutes to crisp them back up gently—just watch that it doesn’t melt or burn.
FAQs
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What is the best way to know when peanut brittle is done cooking?
The safest and most reliable way is using a candy thermometer to reach the hard crack stage, which is 300°F. This ensures the brittle will be perfectly crispy and not chewy or sticky. Without a thermometer, you risk undercooking or burning the sugar.
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Can I use roasted peanuts instead of raw?
It’s best to use raw peanuts because they roast as the sugar cooks, giving a fresh and toasty flavor. Using pre-roasted peanuts might cause uneven cooking or a bitter flavor, but if that’s all you have, use them cautiously and watch timing closely.
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Why does my peanut brittle turn out sticky?
Sticky brittle often means the sugar didn’t cook to a high enough temperature or humidity was high during cooling. Make sure you hit 300°F and store the brittle in an airtight container away from moisture to keep it crisp.
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What does baking soda do in the peanut brittle recipe?
Baking soda reacts with the hot sugar mixture to create tiny air bubbles, which make the brittle lighter and easier to bite. Without it, the brittle would be denser and harder, so it’s an important step to include.
Final Thoughts
I absolutely love how this peanut brittle recipe turns out every single time—crispy, sweet, and with that classic nutty punch that you just can’t get enough of. When I first tried making brittle at home, I struggled with the timing and temperatures, but once I got the hang of using a candy thermometer and acting quickly when pouring, it became one of my favorite homemade treats to share. Give it a try—you’ll enjoy that sense of accomplishment and of course, the delicious results. Plus, it makes a fantastic gift or party favor that everyone raves about. Your kitchen is about to get a whole lot sweeter!
Print
Peanut Brittle Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: About 24 servings (depends on piece size)
- Category: Candy
- Method: Stovetop
- Cuisine: American
Description
This classic Peanut Brittle recipe delivers a perfectly crunchy, sweet and salty candy that’s easy to make at home. Made with simple ingredients like sugar, corn syrup, and roasted peanuts, this peanut brittle is cooked to the hard crack stage for a satisfying snap. Enhanced with vanilla and a touch of butter for richness, this treat is perfect for holiday gifting or anytime snacking.
Ingredients
Peanut Brittle Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 ½ cups raw peanuts
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
Instructions
- Preparation: Line an 11×15-inch baking sheet with parchment paper and set aside to ensure the brittle does not stick after pouring.
- Cook Sugar Mixture: In a heavy 3–4 quart pan, combine sugar, corn syrup, water, and salt. Cook over medium heat while stirring until the mixture reaches 250°F, which should take about 20–25 minutes. This stage is known as the soft ball stage and is crucial for proper texture.
- Add Peanuts and Continue Cooking: Stir in the raw peanuts and continue cooking the mixture until the temperature reaches 300°F, the hard crack stage, which takes an additional 8–10 minutes. This ensures the brittle will harden properly and have a crisp texture.
- Add Flavor and Pour: Remove the pan from heat immediately. Quickly stir in the unsalted butter, vanilla extract, and baking soda until fully combined. The baking soda will cause the mixture to foam slightly, creating a light texture. Immediately pour the hot mixture onto the prepared baking sheet and spread it evenly using a spatula or by gently tilting the pan.
- Cool and Break: Allow the peanut brittle to cool completely at room temperature for about 1 hour. Once hardened, break it into pieces of preferred size and store in an airtight container to keep it fresh and crunchy.
Notes
- Use a candy thermometer for accurate temperature readings to ensure the brittle sets correctly.
- Work quickly when stirring in butter, vanilla, and baking soda as the mixture hardens fast.
- When spreading the brittle, be careful as the mixture is extremely hot.
- Store in an airtight container at room temperature to maintain crispness up to two weeks.
Nutrition
- Serving Size: 1 piece (approx. 20g)
- Calories: 110
- Sugar: 18g
- Sodium: 60mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
