Peanut Brittle recipe is a simple candy recipe. Using only 8 ingredients that you probably have in your pantry. You can make this recipe with or without a candy thermometer!

Peanut brittle is my older sister’s favorite Christmas candy. It never used to be mine until I started making it. Now, I’m completely addicted and have to keep it in the freezer or I would definitely ruin my diet!! 😏

My grandma used to make peanut brittle at Christmas. She put chocolate on the top! Then, she would wrap it up for the white elephant gift exchange. This best peanut brittle recipe was always fought over!!

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Homemade peanut brittle makes wonderful gifts! Package some in a fancy Christmas tin or box. You can give peanut brittle candy to a host or hostess as a thank you or for any other type of gift giving.

This peanut brittle recipe is a no-fail candy recipe if you follow the instructions. I have made this homemade candy many, many, many times. Almost every single time it has turned out perfectly. The reason I said almost, is because 1 time (yes, only once), my peanut brittle was a bit chewy after it cooled. Guess what? I was able to fix it by baking it in the oven at 350°F for 15 minutes longer. And, it totally hardened up from this extra cooking! So, this is why this recipe is actually foolproof! (unless you burn it…)

If You Don’t Have a Candy Thermometer.

Do a cold water test with the candy syrup to check if it is at hard crack stage.

1.Fill a clear glass with ice cold water.

2.Drizzle some of the peanut brittle syrup into the cold water.

3.If it becomes chewy and soft once it hits the cold water, keep boiling! If it turns into long, hard, easily breakable strands, it is ready!

To Make Ahead

Peanut Brittle Recipe can be made ahead and frozen. Once you break up the candy, store it in a sealed container. It will keep on the counter for up to 4 weeks and in the freezer for up to 4 months!

History of Peanut Brittle

Peanut brittle supposedly began in Europe, where they made a candy-type peanut bark by mixing sugar and peanut butter. Peanut brittle came to America in the 1830s. There is a legend that a woman in the south accidentally made this brittle candy by adding baking soda instead of cream of tartar to a taffy recipe. Whichever historical version you concur with, one thing we can all agree with is that we are so happy that Peanut Brittle WAS invented! This tasty and best recipe for candy has been a Christmas and year round favorite for generations!

Eat or Make Peanut Brittle for National Peanut Brittle Day on January 26th!!

Variations

• You can use different nuts, such as almonds, cashews, pistachios, or any of your favorite nuts!
• Can sprinkle chocolate chips on the hot brittle once you pour it and stretch it. Spread the chocolate chips out once they melt. Or, pop it into the oven for a few minutes to melt the chocolate.
• Use a different flavored extract than vanilla, such as rum, coconut, etc.

Ingredients in Peanut Brittle

• Granulated sugar
• Corn Syrup, this is vital to prevent crystalization of the sugar in your final product. And, no, corn syrup is not high fructose corn syrup, so don’t be scared off. Regular corn syrup has been around since the 1800s, and is another form of glucose.
• Water
• Salt, the recipe calls for only 1/4 tsp, but if you use unsalted peanuts, up the amount to 2 tsp. Salt really does enhance the flavor of this peanut brittle recipe!
• Butter, a classic caramel making ingredient.
• Vanilla extract
• Baking soda, which causes a chemical reaction. This will make the caramel bubble up and once it cools, will ensure a brittle, hard candy.
• Peanuts, I use roasted, salted peanuts for the best flavor.

How to Make Peanut Brittle Recipe

1. Make sure to have all of your ingredients ready, and your large baking pan greased before starting. Place the sugar, corn syrup, water, and salt in a heavy duty medium sized pot. Heat and stir on medium until the sugar is dissolved and the mixture begins to boil. Then, boil, stirring only occasionally, for 15-20 minutes, until it reaches hard crack stage, about 300°F. (see cold water test instructions if you don’t have a candy thermometer)

2. Add the butter, vanilla, baking soda, and peanuts. Mix well. Immediately pour onto a large greased baking sheet.

3. Working very quickly, lift and stretch the peanut brittle with 2 forks until it’s about the size of a 14″x12″ rectangle. You can also use a silicone spatula to press the candy down as flat as possible. Be careful, as the candy is very hot!

4. Let the brittle cool completely, at least 2 hours. Then, break apart and store in an airtight container.

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Other Candy-like Recipes to Try

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Peanut Brittle Recipe

Peanut Brittle recipe is a simple candy recipe. Using only 8 ingredients that you probably have in your pantry. You can make this recipe with or without a candy thermometer!

Author:RebekahCooking Method:Stove-topCuisine:AmericanCourses:Dessert, SnackRecipe Keys:HomemadeSweets

Print Recipe

Pin RecipeNo Bake

Prep Time10 minsCook Time30 minsRest Time2 hrsTotal Time2 hrs 40 minsDifficulty:IntermediateServings:60Calories:74Best Season:Winter

Ingredients

Servings

• 1 ¹⁄₂ cup granulated sugar
• 1 cup corn syrup
• ¹⁄₂ cup water
• ¹⁄₄ tsp salt
• 2 tbsp butter
• 2 tsp vanilla extract
• 1 tsp baking soda
• 3 cup peanuts (roasted and salted)

Instructions

Video

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How to Make Peanut Brittle Recipe

1. Make sure to have all of your ingredients ready, and your large baking sheet greased before starting. Place the sugar, corn syrup, water, and salt in a heavy duty medium sized pot. Heat and stir on medium until the sugar is dissolved and the mixture begins to boil. Then, boil, stirring only occasionally, for 15-20 minutes, until it reaches hard crack stage, about 300°F. (see cold water test instructions if you don't have a candy thermometer)

   

2. Add the butter, vanilla, baking soda, and peanuts. Mix well. Immediately pour onto a large greased baking sheet.

   

3. Working very quickly, lift and stretch the peanut brittle with 2 forks until it's about the size of a 14"x12" rectangle. You can also use a silicone spatula to press the candy down as flat as possible. Be careful, as the candy is very hot!

   

4. Let the brittle cool completely, at least 2 hours. Then, break apart and store in an airtight container.

   

Nutrition Facts

Servings 60

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Amount Per Serving

Calories 74kcal

Calories from Fat 35kcal

% Daily Value *

Total Fat 4g7%

Sodium 68mg3%

Potassium 48mg2%

Total Carbohydrate 8.5g3%

Dietary Fiber 0.6g3%

Sugars 7.2g

Protein 1.8g4%

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Niacin 8 mg

Phosphorus 4 mg

Magnesium 5 mmol

Copper 4 mg

Manganese 8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

A candy thermometer is not a necessity but does come in handy.

Make sure to use a larger saucepan than you think, because the caramel will bubble up a lot when you add the baking soda.

Be sure the peanuts don't have other ingredients added to them. They should be just peanuts and salt.

Work super fast once the candy reaches the hard crack stage.

Have all of your ingredients measured out and ready before starting.