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    Home » Dessert » Candy » Peanut Brittle

    Peanut Brittle

    Published: Dec 21, 2020 · Modified: Apr 10, 2023 by Tonia Larson

    This post may contain affiliate links. Please read my disclosure policy.

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    Homemade Peanut Brittle is sweet and salty, crispy and crunchy. This classic Christmas treat is easy to make and better than store-bought!

    golden peanut brittle in a red Christmas tin

    Peanut brittle is one of my husband’s favorite holiday treats so I decided to learn how to make it. It is so delicious that from now on it will be a holiday tradition!

    mix vanilla, baking soda and salt in a small bowl

    Start by greasing two large, rimmed baking sheets very well with softened butter. Place them in the oven at 175˚F to keep them warm.

    Next, mix together the vanilla, baking soda, and salt in a small bowl. Set it aside until later.

    Why make the baking soda mixture?

    Once the peanut brittle mixture gets to the right temperature and you remove it from the heat, you need to work quickly to add the remaining ingredients before it starts to harden. Combining the vanilla, baking soda, and salt into one bowl makes it convenient to add all three ingredients at the same time.

    a photo showing the sugar, water and corn syrup in a pot

    Then, put the sugar, water, and light corn syrup in a large, heavy-bottomed saucepan and stir to combine.

    Can I use a smaller saucepan?

    It is very important to use a large saucepan for this recipe. When you add the baking soda mixture to the syrup, it will foam up and there needs to be enough space so that it doesn’t boil over.

    checking the temperature of the boiling sugar water mixture

    Bring the mixture to a boil over medium heat, stirring constantly until the syrup reaches 240˚F (soft ball stage).

    Can I make this peanut brittle recipe without corn syrup?

    Corn syrup plays an important role in this peanut brittle recipe. It prevents the sugar from crystalizing and gives the candy a smooth texture. Many of the common corn syrup substitutes aren’t a good choice when making candy. Although if you do want to use a substitute, golden syrup would be the best option for this recipe.

    adding the peanuts to the boiling sugar water mixture

    Add the dry, roasted, unsalted peanuts and stir until combined.

    Would salted peanuts work?

    We made the peanut brittle with unsalted peanuts in the traditional way. But yes, you can use dry, roasted, salted peanuts instead. If you do, you’ll want to skip adding salt to the brittle.

    checking the temperature of the peanut brittle

    Continue cooking the peanut brittle over medium heat, stirring constantly, until the mixture reaches 300˚F.

    Can I make this peanut brittle recipe without a candy thermometer?

    We highly recommend using a candy thermometer or instant read thermometer (this is the one we used) when making candy. If you don’t have one available, you can use the cold water method to check the different stages.

    The first stage of peanut brittle is soft ball stage (240˚F). Drop a small amount of the candy into very cold water. It should form a ball that can be picked up but then flattens when pressed between finger and thumb.

    Finally, you’ll want the peanut brittle to reach the hard crack stage (300˚F). Drop a small amount of the candy into very cold water. The candy should separate into hard, brittle threads.

    adding butter to the peanuts, sugar, water and corn syrup

    Remove the peanut brittle mixture from the heat and set the hot pan on a trivet. Working quickly, stir in the butter and the prepared baking soda mixture. The peanut brittle mixture will foam up at this point so it is important that your saucepan is large!

    spreading the peanut brittle into shallow baking pans

    Pour half of the peanut brittle mixture into each of the warm, buttered baking sheets.

    It is really helpful to have someone available to help you with this step. One person can grab the pans from the oven and scrape the saucepan with a spatula while the second person pours the hot mixture from the saucepans onto the baking sheets.

    delicious peanut brittle broken into chunks

    Allow the peanut brittle to cool and then break it into pieces.

    delicious peanut brittle in a Christmas container

    Store the peanut brittle in an airtight container at room temperature for up to two months.

    a close-up photo of the peanut brittle

    Want more candy recipes? Try these next:

    This Toffee Recipe is a homemade version of Almond Roca. A buttery, crunchy treat with milk chocolate that’s perfect for the holidays!

    These Nut Goodie Bars are melt-in-your-mouth amazing! The combo of chocolate and maple nougat with peanuts is one of my family’s all-time favorites.

    This microwave Caramel Candy recipe makes soft, melt-in-your-mouth caramels that everyone loves! Made with only 5 ingredients, they are a family tradition.

    Homemade Peppermint Patties are so easy to make and more delicious than the store bought ones! Cool and minty on the inside with smooth chocolate on the outside, they are a Christmas holiday tradition.

    a close-up photo of the peanut brittle

    Peanut Brittle

    Homemade Peanut Brittle is sweet and salty, crispy and crunchy. This classic Christmas treat is easy to make and better than store-bought!
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    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Additional Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 60
    Prevent your screen from going dark

    Equipment

    Digital Thermometer
    Farberware Stockpot
    Sheet Pan
    Metallic Red Tin

    Ingredients

    • 1 tablespoon vanilla
    • 2 teaspoon baking soda
    • 2 teaspoon salt
    • 3 cups granulated sugar
    • ¾ cup water
    • ¾ cup light corn syrup
    • ½ cup butter softened
    • 3 cups unsalted dry roasted peanuts about 1 pound

    Instructions

    • Grease two large, rimmed baking sheets very well with butter and place them in the oven at 175˚F.
    • In a small bowl, combine the vanilla, baking soda, and salt. Set aside.
    • In a large, heavy-bottom saucepan, combine the sugar, water, and light corn syrup. Bring to a boil over medium heat, stirring constantly, until it reaches 240˚F (soft ball stage).
    • Stir in the peanuts and continue cooking, stirring constantly, until the mixture reaches 300˚F.
    • Working quickly but carefully, remove from heat and stir in the butter and baking soda mixture.
    • Pour half of the mixture onto each warm baking sheet.
    • Cool and then break into pieces. Store in an airtight container for up to two months.

    Video

    Notes

    Safety:

    Keep in mind that the peanut brittle mixture is super hot, so please be extra careful.
    It is helpful to have someone around to aid you while pouring the mixture on to the baking sheets.

    Storage:

    Separate your peanut brittle into layers using wax paper and place it in an airtight container. Store it for up to two months, preferably in a cool, dark, and dry environment. 

    Nutrition

    Serving: 1piece | Calories: 109kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 160mg | Potassium: 49mg | Fiber: 1g | Sugar: 14g | Vitamin A: 47IU | Calcium: 6mg | Iron: 0.1mg
    Course: candy
    Cuisine: American
    Author: Tonia Larson

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    About Tonia Larson

    Hi! I’m Tonia, the owner and recipe creator at The Gunny Sack, where I’ve shared easy recipes for busy people for 12+ years! My family-friendly meals, easy side dishes, and delicious desserts include mouthwatering photos, dynamic videos, and step-by-step instructions to help you cook at home.

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    Tonia Larson and Brian LarsonHi, We are Brian and Tonia Larson! We hope you enjoy our family-friendly meals, easy side dishes, and tasty desserts!
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