Once you try this homemade peanut brittle, you’ll never purchase store-bought again! This buttery hard candy is a classic treat that’s packed with peanuts and a satisfying crunch. The caramelized sugar base is infused with fragrant vanilla extract and slightly salted to complement the sweetness.
This delicious brittle is perfect for filling festive tins for gifting or displaying on your dessert table when hosting gatherings this holiday season. It is also so easy to make! I take you step-by-step through the simple process–no special skills required. For more DIY candy recipes, try my Peppermint Bark, Toffee Recipe, or Buckeye Balls.
Ingredients
Granulated Sugar — creates the base of the brittle for a sweet caramelized crunch, an iconic feature of this candied treat.
Light Corn Syrup — prevents the granulated sugar from crystallizing while caramelizing to ensure a smooth, crunchy candy texture instead of turning crumbly.
Unsalted Butter — adds a classic, rich, buttery flavor and a melt-in-your-mouth texture. Soften it to room temperature before adding it for easier mixing.
Dry Roasted Peanuts — use unsalted, dry roasted peanuts to add a savory nutty crunch. Or swap with raw peanuts if desired.
Baking Soda — essential for creating a light, airy candy texture! More on that below.
Prep Your Ingredients Before You Start
This peanut butter brittle recipe moves fast, so it’s essential to be prepared. Ready your baking sheet and measure out all of the ingredients ahead of time. This recipe is all about timing, and you need to be ready to move on to the next step. For example, if you wait to measure out the peanuts or baking soda when your sugar hits the proper temperature, it can burn.
How to Make Peanut Brittle
1. Lightly grease a large baking sheet (13×18”) with butter. Line it with parchment paper and lightly butter the paper. Measure out and ready all ingredients before you start. In a heavy-bottomed medium saucepan with tall sides (at least 4 quarts), stir gently to combine the sugar, corn syrup, water, and salt. Scrape the sides of the pot with a silicone spatula to clean any sugar off the sides. Clip a candy thermometer to the side of the pot, being careful not to let it touch the bottom.
2. Place the pan over medium heat. Bring the mixture to a boil, gently stirring until the sugar is fully dissolved, for about 6-10 minutes, or until it reaches 250°F. Immediately add the butter and stir constantly until it melts. Let the mixture return to a boil.
3. Cook for another 12-15 minutes or until the mixture reaches 280°F, then stir in the peanuts. Cook, stirring slowly but consistently, until the temperature reaches 305°F.
4. Remove the pan from heat and immediately add the vanilla and baking soda. Stir well to combine. The baking soda will cause the mixture to bubble up quite a bit, so don’t be alarmed.
5. Immediately pour the mixture onto the prepared baking sheet and quickly spread it out in an even, thin layer using a silicon spatula. The brittle should completely cover the sheet pan and be thinner than the peanuts embedded in it.
6. Allow the brittle to cool completely at room temperature for about 45 minutes before breaking into pieces.
Always Use A Candy Thermometer
Small temperature changes can make a big difference in whether the candy turns out soft or hard. A candy thermometer is essential for monitoring the sugar mixture’s temperature at each cooking stage, making the best peanut brittle. You can use a classic clip-on thermometer or a digital one.
Baking Soda Is Key
Baking soda is the secret ingredient that creates the perfect light and crunchy candy texture. The acid creates a chemical reaction when added to the hot sugar mixture, forming tiny bubbles that get trapped in the candy as it hardens. This gives the brittle a delicate crunch rather than a hard candy texture. As you can see below, the candy made without baking soda as a dense texture, making it very dense and hard and ultimately unpleasant to eat.
Make-Ahead And Storage Tips
- Cool completely before storing. Ensure the candy is completely set before breaking it into pieces and storing it. Store pieces in a single layer between sheets of parchment paper in an airtight container at room temperature for 6-8 weeks.
- Always store at room temperature. Avoid refrigeration, as the moisture will cause the candy to become sticky and lose its crispness.
- Reduce the risk of moisture. Fill an empty tea bag or small bowl with one tablespoon of rice and place it in the airtight storage container with the brittle to help absorb excess moisture and ensure the crispiest texture during storage.
How Should I Clean The Candy Off My Pot?
Clean-up is easy! While the pot may seem like a disaster coated in hardened caramel, the sugar will easily dissolve in water. Simply soak the pot in warm, soapy water for 15-20 minutes to loosen the residue, then scrub it clean. Or, fill the pot halfway with water, cover it, and bring it to a simmer over medium heat for 5-10 minutes. The steam will help quickly dissolve the candy residue.
Pro Tips For Making This Recipe
- Control the saltiness to taste. If you prefer salted to unsalted peanuts, simply omit the salt in the recipe. For an extra salty flavor, sprinkle the brittle with flaky sea salt before it hardens.
- Work quickly. Once you combine the baking soda and vanilla extract, the mixture thickens and sets rapidly, so pour it onto the prepared baking sheet and spread it out right away.
- Use a wooden spoon. Stir the hot sugar mixture with a wooden spoon and use a silicone spatula to spread it out, as these utensils can withstand high temperatures. Never use metal utensils or ones with metal handles.
- Wear oven mitts. Protect your hands when transferring the hot mixture onto the baking sheet. This will keep you safe from any splatters.
Frequently Asked Questions
This recipe will keep for up to 6-8 weeks when properly stored in an airtight container at room temperature.
Absolutely! Swap the peanuts for your favorite nut for a brittle variation, like dry roasted cashews, pistachios, chopped macadamia nuts, pecans, or walnuts.
If your brittle is chewy, it likely didn’t reach 305ºF at the final cooking stage, which is essential for achieving a crunchy texture. Removing the pot from the heat too soon can prevent the mixture from hardening properly.
If you love this recipe try these out!
If you’ve tried this Peanut Brittle recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!
Peanut Brittle Recipe
Equipment
- Candy thermometer
- Medium saucepan with high sides
Ingredients
- 2 cups granulated sugar (400g)
- 1 cup light corn syrup (240mL)
- ½ cup water (120ml)
- ½ teaspoon salt
- ¾ cup butter cubed and softened to room temperature (170g)
- 2 cups dry roasted peanuts (260g)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Lightly grease a large baking sheet (13×18”) with butter. Line it with parchment paper and lightly butter the paper. Make sure all of your ingredients are measured out and ready to go before you start.
- In a medium, heavy-bottomed saucepan with tall sides (at least 4-quarts), stir gently to combine the sugar, corn syrup, water, and salt. Scrape the sides of the pot with a rubber spatula to clean any sugar off the sides. Clip a candy thermometer on the side of the pot (making sure that it doesn’t touch the bottom). Place the pan over medium heat.
- Bring the mixture to a boil, gently stirring occasionally until the sugar is fully dissolved, for 6 to 10 minutes, until it reaches 250°F.
- Immediately add the butter and stir constantly until it melts. Let the mixture return to a boil.
- Cook for another 12 to 15 minutes, or until the mixture reaches 280°F, then stir in the peanuts. Cook, stirring slowly but consistently, until the temperature reaches 305°F.
- Remove the pan from heat and immediately add the vanilla and baking soda. Stir well to combine. (The mixture will bubble up quite a bit, so don’t be alarmed.) Immediately pour the mixture onto the prepared baking sheet and quickly spread it out using a spatula. The brittle should completely cover the sheet pan and be thinner than the peanuts embedded in it.
- Allow the brittle to cool completely, about 45 minutes, before breaking into pieces.
Notes
- Control the saltiness to taste. If you prefer salted to unsalted peanuts, simply omit the salt in the recipe. For an extra salty flavor, sprinkle the brittle with flaky sea salt before it hardens.
- Work quickly. Once you combine the baking soda and vanilla extract, the mixture thickens and sets rapidly, so pour it onto the prepared baking sheet and spread it out right away.
- Use a wooden spoon. Stir the hot sugar mixture with a wooden spoon and use a silicone spatula to spread it out, as these utensils can withstand high temperatures. Never use metal utensils or ones with metal handles.
- Wear oven mitts. Protect your hands when transferring the hot mixture onto the baking sheet. This will keep you safe from any splatters.
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