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    Home » Recipes » Desserts » Candy » Peanut Brittle

    Peanut Brittle

    Published: October 11, 2020 · Modified: Dec 10, 2021 by John Kanell

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

    This easy homemade peanut brittle is a sweet and salty candy dream with the perfect snap and shine. Package in festive tins to give as a gourmet holiday gift to family and friends.

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    pieces of peanut brittle stacked on a blue and white plate
    pieces of peanut brittle stacked on a porcelain plate
    pieces of peanut brittle scattered on a white counter
    pieces of peanut brittle stacked on a floral tray
    pieces of peanut brittle stacked on a floral plate
    pieces of peanut brittle stacked on a christmas plate
    pieces of peanut brittle stacked and tied in christmas ribbon
    pieces of peanut brittle stacked on a christmas plate with a bow
    pieces of peanut brittle stacked on a christmas plate
    overhead photo of pieces of peanut brittle stacked on a christmas plate
    pieces of peanut brittle stacked on a white plate
    pieces of peanut brittle stacked on a counter
    pieces of peanut brittle stacked on a floral platter
    pieces of peanut brittle stacked on a blue and white platter
    close up of pieces of peanut brittle stacked on a blue and white platter
    close up of pieces of peanut brittle stacked on a floral plate
    pieces of peanut brittle stacked on a porcelain serving tray
    pieces of peanut brittle stacked on a floral plate
    Peanut brittle arranged on a white surface.

    Peanut brittle is a classic sweet snack that’s traditionally served around Christmas time. It’s surprisingly quick to make from scratch and is better than any store-bought version. Best of all, it uses just a few simple ingredients! Personally, I love putting out a big batch on my dessert table at holiday parties along with all my favorite cookies, toffee, and homemade buckeye balls!

    What You’ll Need for This Recipe

    Ingredients to make peanut brittle on a marble counter.

    Peanuts: Dry roasted unsalted peanuts work best for this recipe.

    Unsalted butter: If you’re using salted butter then reduce the added salt in the recipe to 1/4 tsp.

    Light corn syrup: Corn syrup will help prevent the sugar from crystalizing so the brittle stays smooth rather than turning grainy or gritty.

    Baking soda: This helps to aerate the caramel making it light and fluffy. Do not omit it.

    How to Make Peanut Brittle

    Water, sugar, salt and light corn syrup combined in a pot then brought to a boil.

    1. Add the sugar, water, salt, and corn syrup to a heavy-bottomed pot then stir together.

    2. Attach a candy thermometer to the pot and place over medium-high heat while stirring occasionally. Once your mixture comes to a boil add the butter and start stirring frequently.

    Peanuts and baking soda getting to added to sugar to make brittle.

    3. Once the mixture hits 280F it’s time to add the peanuts. Mix well and keep stirring.

    4. When your candy thermometer reads 305F remove from heat and stir in the baking soda.

    Peanut brittle getting poured out onto a parchment-lined baking sheet.

    5. Immediately dump the mixture out onto your parchment paper-lined baking sheet and spread out into a thin layer as quickly as possible without going back and fidgeting with it once spread. Allow it to cool and set for about 10 minutes.

    6. Once the brittle has hardened you can break into pieces and enjoy.

    A stack of peanut brittle on a small white plate.

    Pro Tips for this Recipe

    • Have all your ingredients measured out and ready before you start. The brittle comes together VERY fast so you’ll need to have the peanuts and baking soda ready to mix in.
    • You can spread the brittle onto one large cookie sheet or two quarter baking sheets.
    • It’s best to not overwork the brittle once it’s ready. Spread it out thinly as fast as possible using an offset spatula. You want to maintain the air so your brittle is light and delicate.
    • You can sprinkle some flaked sea salt over the brittle after it’s spread out for an added salty crunch.
    • Store in an airtight container to avoid humidity which could make the brittle sticky.
    • Be careful when pouring your caramel onto a sheet pan. It’s extremely hot and will burn you if you’re not careful.

    Peanut brittle in a blue and white serving dish.

    Substitutions

    Feel free to substitute the roasted peanuts with another unsalted nut like pecans or walnuts if you prefer. You can also use a mixture of your favorite nuts. As for the other ingredients, substitutions like using honey, molasses or agave syrup are not recommended. They are more likely to burn easily and lead to a bitter-tasting brittle.

    Frequently Asked Questions

    What does baking soda do for peanut brittle?

    Baking soda causes many small bubbles to form in the brittle, which then create a light and airy texture that makes it easy to bite into and enjoy. 

    Why is my brittle chewy?

    You did not heat your caramel enough. If the sugar does not reach a certain “crack” stage, it will never get hard enough to break. Using a candy thermometer ensures the brittle reaches the hard candy texture we want. The color should resemble a penny.

    Why is my peanut brittle too hard?

    If you didn’t add enough baking soda or you over worked the brittle when it was spread out and setting then there will not be enough bubbles to lighten the texture and make it easy on your teeth when eating.

    How long does it take to harden?

    Your brittle will set and harden in about ten minutes if the baking sheet is laying on a cold counter. You can give it 20 minutes if it’s very warm or you have some concerns.

    How do you store it?

    Store in an airtight container at room temperature or in a paper bag to prevent humidity from getting to it, creating a sticky situation. Brittle can last for up to 6 weeks if stored properly. You can freeze your brittle for up to 3 months in a freezer-safe container.

    Can you make this without a candy thermometer?

    In theory yes but practically speaking I would not recommend it. Your sugar has to get to the hard crack stage (305F), which you can determine by taking a little bit on a spoon and dropping it into cold water. The sugar should form a hard ball. If it forms a soft, sap-like, ball or dissolves then it is not hot enough. When you’re making the recipe things can go pretty fast and it’s not easy to keep testing your sugar with this method. Looking out for an amber color helps but it’s so much easier to use a candy thermometer.

    If you love this recipe try these out!

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      Buckeye Recipe

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      Toffee Recipe

    If you’ve tried this Peanut Brittle recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you! 

    A pile or peanut brittle on a sheet of parchment paper.
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    5 from 7 votes

    Peanut Brittle

    You'll love this sweet and salty crunchy peanut brittle.
    Course Dessert
    Cuisine American, British
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 24 pieces
    Calories 229kcal
    Author John Kanell

    Equipment

    • pot
    • Candy thermometer
    • Baking Sheet
    • Parchment paper

    Ingredients

    • 2 cups granulated sugar
    • 1 cup light corn syrup
    • ½ teaspoon salt
    • 1/2 cup water
    • 3/4 cup butter room temp, cut into tablespoon-sized pieces
    • 2 cups dry roasted peanuts unsalted
    • 1 teaspoon baking soda

    Instructions

    • Line two a large baking sheet with parchment paper, measure out two cups of peanuts and a teaspoon of baking soda. Combine the sugar, water, salt, and corn syrup in a medium-sized pot then stir to combine and place over medium high heat. Clip your candy thermometer in so it does not touch the bottom the bottom of the pot.
    • Allow to the mixture to come to a boil while stirring occasionally then add the butter and continue stirring.
    • Once the mixture reaches 280F, add the peanuts in while stirring constantly until the thermometer reads 305F. Remove from heat, stir in the baking soda then immediately dump onto your parchment lined baking sheet and quickly spread out using a spatula. Your brittle should be thinner than the peanuts embedded in it.
    • Allow brittle to cool for about 10 minutes before breaking into pieces.

    Notes

    • Have everything measured out and ready before you start. The brittle comes together very fast and you need to have the peanuts and baking soda ready to dump in.
    • You can spread the brittle onto a large jelly roll pan or two quarter baking sheets.
    • Don't overwork the brittle, spread it out thinly right away. You want to keep all those bubbles to make it light and delicate.
    • You can sprinkle some flaked sea salt over the brittle after it's spread out for an added salty crunch.
    • Store in an airtight container to avoid humidity making the brittle sticky.

    Nutrition

    Serving: 2pieces | Calories: 229kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 239mg | Potassium: 84mg | Fiber: 1g | Sugar: 28g | Vitamin A: 177IU | Calcium: 10mg | Iron: 1mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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