Homemade Peanut Brittle Recipe

If you’ve been craving that perfect, crunchy, melt-in-your-mouth treat, I’ve got just the thing for you! This Homemade Peanut Brittle Recipe is seriously one of my all-time favorites to make at home. It’s sweet, salty, and nutty, with a beautiful, glossy snap that makes it a holiday staple—or any time you want to impress yourself and your friends. Stick with me, and I’ll share my little tricks to make sure your brittle turns out perfect every single time.

this Recipe

Ingredients You’ll Need

All the ingredients here work together to create that classic brittle flavor — sweet, salty, buttery with a toasty peanut punch. When you’re picking your peanuts, opt for raw or lightly roasted without salt so you control the saltiness in the candy perfectly.

• White sugar: Always use granulated sugar for that clean sweetness and perfect caramelization.
• Light corn syrup: This keeps the sugar from crystallizing too early, which can ruin your brittle’s texture.
• Water: Just enough to dissolve the sugar before it heats up.
• Salt: Balances out the sweetness and enhances the nutty flavor.
• Peanuts: The star of the show—feel free to try raw or roasted, depending on your preference.
• Unsalted butter: Adds richness and helps create that beautiful glossy finish.
• Baking soda: This little addition aerates the brittle, making it lighter and easier to bite into.

Variations

I love mixing things up based on the season or who I’m sharing this with. Homemade Peanut Brittle Recipe is super forgiving, so don’t hesitate to tweak it to match your taste or dietary needs.

• Swap the nuts: Try macadamia nuts or almonds instead of peanuts for a fancy twist—my friends went wild for the macadamia version last time I made it!
• Go spicy: Sprinkle in a pinch of cayenne pepper or cinnamon for a little warmth and surprise.
• Use different sweeteners: I’ve experimented swapping half the corn syrup for honey, which adds extra depth, but just be aware it can change the texture slightly.
• Make it nut-free: Use pumpkin seeds or sunflower seeds as a safe alternative while still getting that satisfying crunch.

How to Make Homemade Peanut Brittle Recipe

Step 1: Prep and Measure Everything First

Before you turn on the stove, get all your ingredients measured and ready to go. This step is crucial because candy making happens fast! Grease a large rimmed baking sheet or use a silicone baking mat—that’s my go-to to prevent sticking without extra mess.

Step 2: Get That Sugar Melting

In a heavy 2-quart saucepan, combine white sugar, light corn syrup, water, and salt over medium heat. Stir gently until the sugar completely dissolves—it usually takes around 5 minutes. This is where patience pays off; don’t crank the heat or rush this part or the sugar might crystallize.

Step 3: Add Peanuts and Monitor the Temperature

Once your syrup is boiling, stir in the peanuts and clip in your candy thermometer. Keep cooking, stirring occasionally but gently, until it reaches between 300°F to 310°F (that’s the hard crack stage). This step took me a couple of tries to perfect—too hot and the brittle burns, too cool and it’s sticky or soft.

Step 4: Finish with Butter and Baking Soda

As soon as you hit the right temperature, take the pot off the heat. Quickly stir in the butter and baking soda—the magic behind the airy, light texture of your brittle. You’ll notice the mixture will foam up a bit, which is totally normal and exactly what you want.

Step 5: Pour and Shape While Hot

Immediately pour the bubbling mixture onto your prepared baking sheet. Use two forks to lift and gently spread it into a 12×14 inch rectangle. This part should be quick—the brittle sets fast!

Step 6: Cool and Break

Let your brittle cool completely for at least 30 minutes. Once it’s set, I grab a mallet or rolling pin to break it into rustic pieces. It’s so satisfying to hear that crisp snap as you break them apart.

How to Serve Homemade Peanut Brittle Recipe

Garnishes

My favorite way to jazz this up is to sprinkle a pinch of flaky sea salt right after spreading the brittle—it really elevates the flavors. Another fun idea is to add a touch of finely chopped chili flakes on top if you want a sweet-spicy combo (trust me, it’s addictive!).

Side Dishes

Honestly, I love pairing peanut brittle with a cup of strong coffee or a creamy chai latte—perfect to balance the sweetness. It’s also become a favorite snack alongside simple vanilla ice cream for a crunchy twist!

Creative Ways to Present

For special occasions, I break the brittle into large shards and wrap them in clear cellophane bags tied with ribbon—it feels fancy but is so easy to do! I’ve also layered broken brittle pieces between parchment paper inside gift tins to keep everything neat and crunchy.

Make Ahead and Storage

Storing Leftovers

I store peanut brittle in an airtight container at room temperature. It keeps perfectly for up to two weeks as long as it’s dry and away from humidity. I learned the hard way that leaving it out on the counter uncovered makes it go soft surprisingly fast.

Freezing

I haven’t frozen peanut brittle much because it keeps well, but if you do, wrap it tightly in plastic wrap and store in a freezer-safe bag. When I thawed it once, I made sure it was completely dry before unwrapping to avoid any moisture making it sticky.

Reheating

Since brittle is meant to be eaten as is, reheating isn’t usually necessary. But if your brittle loses some crunch in storage, a quick 5-7 minutes in a low oven (about 250°F) can help bring back some crispiness. Just watch it closely to avoid melting.

FAQs

1. What temp should I cook peanut brittle to?

   For perfect peanut brittle, cook the sugar mixture to the hard crack stage, which is between 300°F and 310°F. Use a candy thermometer for accuracy to avoid undercooking or burning.

2. Can I make peanut brittle without a candy thermometer?

   It’s tricky to get it just right without a thermometer, but you can test by dropping a small amount of syrup into cold water—it should harden and crack easily. Still, I recommend a thermometer for consistent results.

3. Why did my peanut brittle turn out grainy?

   Graininess usually happens if the sugar crystals start forming prematurely or you stir the syrup too much while boiling. Using corn syrup and gentle stirring help prevent this.

4. Can I use other nuts besides peanuts?

   Absolutely! Macadamia nuts, almonds, or mixed nuts all work beautifully. Just keep in mind that different nuts may alter the flavor and texture.

5. How do I store homemade peanut brittle so it stays crisp?

   Keep it in an airtight container at room temperature, away from humidity. Avoid refrigerating as moisture can make it sticky or chewy.

Final Thoughts

I absolutely love how this Homemade Peanut Brittle Recipe brings sweet nostalgia and crunchy joy in every bite. When I first tried making it, I was amazed at how straightforward it was and how impressive it looks and tastes. You’ll find that once you master this, it’s a fantastic go-to treat for yourself or as a thoughtful gift. Honestly, there’s nothing quite like homemade brittle — it beats store-bought every time. So grab your ingredients, warm up your kitchen, and enjoy this delicious ritual with me!

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Homemade Peanut Brittle Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 106 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes
• Yield: 1 pound of peanut brittle, approximately 16 servings
• Category: Candy
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

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Description

Mom’s Best Peanut Brittle is a classic, crunchy candy featuring roasted peanuts embedded in a rich, buttery caramelized sugar base. This easy-to-make recipe combines simple pantry ingredients to create a nostalgic and satisfying treat perfect for gifting or snacking.

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Ingredients

For the Peanut Brittle

• 1 cup white sugar
• ½ cup light corn syrup
• ¼ cup water
• ¼ teaspoon salt
• 1 cup peanuts
• 2 tablespoons unsalted butter
• 1 teaspoon baking soda

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Instructions

1. Prepare Baking Sheet: Grease a large rimmed baking sheet or line it with a silicone baking mat to prevent sticking. Set aside.
2. Combine Ingredients: In a heavy 2-quart saucepan over medium heat, combine the sugar, light corn syrup, water, and salt. Stir continuously until the sugar is fully dissolved and the mixture starts boiling, approximately 5 minutes.
3. Add Peanuts and Cook: Stir in the peanuts. Attach a candy thermometer and continue cooking, stirring occasionally but not excessively to avoid grainy brittle, until the mixture reaches 300 to 310°F (150 to 155°C) – the hard crack stage, about 10 minutes.
4. Mix Butter and Baking Soda: Remove the saucepan from heat. Quickly stir in the unsalted butter and baking soda; the soda will cause the mixture to foam and become airy.
5. Spread the Mixture: Immediately pour the hot mixture onto the prepared baking sheet. Using two forks, lift and pull the brittle into a 12×14-inch rectangle while still hot.
6. Cool: Allow the peanut brittle to cool completely until firm, at least 30 minutes.
7. Break into Pieces: Once cooled, use a mallet or your hands to break the brittle into bite-sized pieces.
8. Serve and Store: Enjoy immediately or store in an airtight container for freshness.

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Notes

• You can substitute the peanuts with macadamia nuts for a special variation and gift option.
• Using a silicone baking mat instead of greasing the baking sheet helps prevent sticking and simplifies cleanup.
• Be cautious during cooking; reaching the correct temperature is critical to achieve the perfect brittle texture.
• Avoid excessive stirring after adding peanuts to prevent graininess in the brittle.
• Store peanut brittle in an airtight container in a cool, dry place to maintain crispness.

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Nutrition

• Serving Size: 1 piece (about 28g)
• Calories: 150
• Sugar: 18g
• Sodium: 70mg
• Fat: 7g
• Saturated Fat: 2.5g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 7mg