Peanut Brittle Recipe


This peanut brittle recipe is truly delicious. You can taste the peanuts in every bite you take. Silly to try and save money by buying store-bought $1 candy bars when you will have just as much fun at home. It’s a great homemade gift for Christmas or Easter! I love peanut brittle, but I usually just buy it – now I can make peanut brittle at home!

Peanut Brittle Recipe

PREP TIME: 15 mins

COOK TIME: 15 mins

COOLING: 60 mins

TOTAL TIME: 90 mins

SERVINGS: 20 to 24 pieces

It’s helpful to use a pot that’s at least 3 quarts in size to accommodate the boiling mixture.


  • 1 cup (200 g) white sugar
  • 1/2 cup (150 g) light corn syrup
  • 1/4 cup (57 g or 1/2 stick) unsalted butter
  • 1/4 cup water
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt, omit if using salted peanuts
  • 1 1/4 cups (175 g) unsalted dry roasted peanuts


  1. Prepare the baking sheet, salt, vanilla, baking soda, and peanuts: Place a heatproof trivet or oven mitts on top of a baking sheet with a rim and little cooking oil spray. Place the salt, baking soda, and vanilla in separate small bowls, along with the peanuts in a medium-sized bowl.
  2. Butter, corn syrup, and sugar should be melted.
  3. In a medium pot with a minimum capacity of 3 quarts, combine the sugar, corn syrup, butter, and water (in order to accommodate the boiling mixture after adding the baking soda).
  4. the side with a candy thermometer (if using). When the butter has melted and the sugar has dissolved, increase the heat to high and stir slowly with a wooden spoon or heat-resistant spatula. Simply wipe them off with a wet pastry brush if you notice any undissolved crystals adhering to the pan’s sides because the sugar didn’t completely dissolve. (If you don’t have a pastry brush, don’t worry; this might not happen to you. Keep going; the brittle will be fantastic.)
  5. To boil the caramel, remove the spoon or spatula when the sugar has dissolved, then turn the heat down to medium-high (or medium-low if you aren’t using a thermometer).
  6. Cook, without stirring, at 340°F for 8 to 12 minutes (or longer if at a lower temperature). The mixture should turn golden caramel color, similar to the color of an old penny.
  7. When the caramel achieves the appropriate color and temperature, add the baking soda: Remove the thermometer and turn off the heat (if using).
  8. Salt, baking soda, and vanilla should all be well mixed in. Caramel will steam and boil.
  9. Add the peanuts after stirring, and then pour right away onto the prepared baking sheet:
  10. Using a heat-resistant spatula, evenly distribute the brittle throughout the pan.
  11. Cool and store: Break the brittle into 2-inch pieces using your hands or chop it with a chef’s knife once it has cooled for an hour at room temperature. I prefer using my hands since it’s more enjoyable and safer because you have more control over the pieces you’re breaking.


Homemade peanut brittle made with this recipe is a buttery, crunchy treat packed with roasted peanuts. For a quick but delightful snack, break the brittle into bite-sized pieces. You may also box your peanut candy to give as a present.

Homemade sweets are the best; some of our faves are rocky road fudge and buckeye balls. We also place homemade peanut brittle at the top of our list since it is so much more delicious!

My mother loves peanut brittle, but I’ll be honest—I’ve never really been a fan. This is the best peanut brittle I have ever made, and I made it for her. Even though I don’t even like this candy, I’ve consumed far too much of it over the past few days.


It’s simpler than you might think to create peanut brittle. Boiling corn syrup, salt, sugar, and water are followed by the addition of butter and dry-roasted peanuts. The mixture is cooked all at once until a rich, golden candy develops. Baking soda is added in the last stage. Before you can break apart the cooled peanut mixture, it must totally cool after being put onto a sheet pan.

Investing in a candy thermometer is the key to successfully producing peanut brittle. For successful peanut brittle, you need this. Fortunately, candy thermometers are reasonably priced and widely accessible. To prevent overcooking or undercooking the brittle, be sure to closely watch the temperature of the sugar mixture. Your brittle may burn or become bitter if you overcook it, and it may become sticky if you undercook it.


Although adding baking soda to candy may seem strange, it really produces a large number of small air bubbles that enhance the brittle’s texture. Avoid the temptation to omit this step.


  • Not a lover of peanuts? Equal amounts of pecans or almonds can be used in place of the peanuts.
  • For up to a week, peanut brittle can be kept at room temperature in an airtight container.
  • For this recipe, use a larger saucepan than you initially think you’ll need because the sugar mixture swells significantly, especially when you add the baking soda.

During the holidays, I adore gift-tin-packaging peanut brittle to distribute to loved ones. Many people ask me for the recipe after tasting this candy since it is so much superior than any store-bought brittle I’ve ever tasted.


This easy homemade peanut brittle recipe makes a delightful, buttery, crunchy candy that is packed with peanuts and is great for gifts.


One of those wonderful homemade presents that most people really like, in my opinion, is peanut brittle. Even if we don’t always consider making a treat for ourselves, we do appreciate it when someone does. This recipe is simple to follow and always produces great results.


  • Use any other type of nut you like to switch things up.
  • The brittle bubbles up when baking soda is added, producing numerous air bubbles.
  • A “fluffier” brittle results from this.
  • Spread out less if you want a “fluffier” brittle. More air bubbles will remain in the candy as a result of this. A harder brittle is produced by thinner brittle.
  • Brittle should be kept in a cool, dry area and sealed in an airtight container or plastic bag.


  • sugar
  • light corn syrup
  • water
  • salt
  • unsalted butter
  • unsalted, dry roasted peanuts
  • baking soda


Spray nonstick cooking spray on a large cookie sheet (17.25 × 14.9 inches) and line it with parchment paper. Since this material is sticky, we want to take extra precautions to ensure that it will release from the pan.

Stir the sugar, corn syrup, water, and salt in a medium saucepan; come to a boil over medium-high heat. Attach the candy thermometer to the saucepan’s inside.

Add the butter slices once the sugar has boiled for six to seven minutes.

To blend, stir.

Re-boil the mixture until the temperature reaches 280°F. After that, whisk in the peanuts.

Boil the mixture continuously until the candy thermometer registers 300°F. Add baking soda after taking the pan off the heat.

As soon as the mixture is ready, spoon it onto the prepared cookie sheet and level it out.

liquid peanut brittle shown after it has been poured onto a cookie sheet lined with parchment paper.

Let cool completely. Break candy into pieces. Store in an airtight container.

Homemade Peanut Brittle

Old-Fashioned Homemade Peanut Brittle is a homemade confection that is buttery, sweet, and rich with roasted peanuts. It makes the best homemade gifts ever and is the best peanut brittle ever. To see me demonstrate how to do it, watch the video in the recipe box!

broken pieces of peanut brittle in a baking sheet

Old-Fashioned Homemade Peanut Brittle is a homemade confection that is buttery, sweet, and rich with roasted peanuts. It makes the best homemade gifts ever and is the best peanut brittle ever. To see me demonstrate how to do it, watch the video in the recipe box!

How to make Peanut Brittle

Peanut brittle is a lot easier to make than you might guess. It’s just a matter of combining a handful of ingredients and then stirring until they reach 300 degrees F. on a candy thermometer. Here’s how to make peanut brittle:

  1. A big saucepan should be used to cook the mixture of corn syrup, sugar, water, and a little salt. The mixture should be heated over medium heat while being stirred occasionally with a wooden spoon until it boils and reaches 280 degrees F.
  2. Stir continuously until the butter has melted and the unsalted roasted peanuts are completely covered in the candy mixture before adding. The candy becomes thick and requires some effort to stir, but it is simpler if you stir as you pour the peanuts in (I ask one of my kids or my husband to do this for me).
  3. Continue to cook the candy until it reaches 300 degrees F on a candy thermometer (affiliate link), at which point it will have turned a rich, golden brown hue that resembles peanut butter. In candy-making, the “hard crack” stage is also known as 300 degrees Fahrenheit.
  4. Add some vanilla and baking soda last. As a result, the candy will react and begin to bubble up a little. For this reason, you should pick a pot that is big enough to hold the candy. The hot peanut brittle mixture should be stirred quickly before being poured onto the sheet pan. Once it has cooled fully, it should be broken into pieces.

You use baking soda in peanut brittle for what purpose?

This homemade peanut brittle recipe calls for 1 teaspoon of baking soda to be added just before the cooking process is complete, much like in my preferred english toffee recipe. This is significant because of a chemical process that yields the ideal texture for peanut brittle.

The brittle has a great crunch thanks to the numerous little air bubbles that baking soda produces, which I love. Some recipes for peanut brittle include it; others do not.

But I genuinely believe that it is what elevates and distinguishes this peanut brittle from the competition.

Tips for the Best Peanut Brittle

  • For convenient eating, break the brittle into bite-sized pieces. For gift-giving, break the brittle into larger shards that look lovely wrapped in festive tins.
  • Some people keep nuts in the freezer to preserve them for longer. If you store your peanuts in the freezer, be sure to remove them at least a couple of hours before preparing this peanut brittle so they aren’t chilly when added to the hot, melting sugar because that will cause it to freeze up very quickly.
  • Before attempting this homemade peanut brittle recipe, I STRONGLY advise purchasing a candy thermometer (affiliate link). If you don’t already have one, you can simply pick one up at Target or order one from Amazon. It’s crucial because if you overcook your brittle past the 300 degree F mark, it could burn, and if you undercook it, your brittle won’t set as firm and will instead be sticky and chewy rather than crunchy and, well, brittle.
  • Once the temperature approaches 300 degrees Fahrenheit, be prepared to move swiftly. To quickly pour and spread the brittle, have your pan prepared in advance. Instead of using a spoon or spatula to distribute it, I usually just tilt and shake the pan.
  • You can always substitute an equal amount of any other nut, such as cashews, macadamia nuts, or almonds, if you want, if you are allergic to peanuts or just don’t like them.
  • For up to a week, keep your peanut brittle at room temperature in an airtight container. It will become sticky on top if you leave it out.

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