Peanut brittle is a timeless, buttery homemade candy that’s crunchy, sweet, and always a family favorite. It’s perfect any time of year, especially during the holidays, and makes a great gift or party treat.
If you enjoy easy homemade candies, try other simple recipes like Homemade English Toffee, Easy Microwave Caramels, and Rolo Pretzel Turtles.
Homemade Peanut Brittle
This classic recipe brings back memories of family gatherings. Though candy-making may seem intimidating, peanut brittle is straightforward with the right equipment and attention to temperature. The result is a thin, crisp candy studded with toasted peanuts.
Ingredients for Peanut Brittle
You only need seven everyday ingredients to make this brittle. Gather these before you start:
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 tablespoons butter
- 2 cups raw Spanish peanuts (room temperature)
- 1 teaspoon vanilla
- 2 teaspoons baking soda
Scroll to the recipe card below for exact measurements and a printable version.
How to Make Peanut Brittle
Prepare a large baking sheet lined with parchment paper or lightly greased. Have a wooden spoon and a candy thermometer ready if you have one.
In a large, heavy 4-quart saucepan combine the sugar, corn syrup and water. Stir until the sugar is dissolved, then place the pot over medium heat.
Bring the mixture to a steady boil, stirring to prevent scorching. Continue cooking until the syrup reaches the soft-ball stage (about 235ºF) or passes the cold-water test: a small drop forms a soft, pliable ball in cold water.
Once the mixture reaches soft-ball, add the room-temperature peanuts and the butter. Keep stirring and cook until the candy darkens and reaches the hard-crack stage (about 290ºF), when a drop in cold water forms a hard, brittle thread.
As soon as the mixture hits hard-crack, remove the pot from the heat and quickly stir in the vanilla and baking soda. The baking soda will cause the candy to foam and lighten in color—this creates the brittle’s characteristic texture and appearance.
Carefully and quickly pour the foamy mixture onto the prepared sheet and spread it as thinly as possible with a spatula. Work deliberately because the candy cools and hardens fast. If you don’t have parchment, grease the pan so the brittle won’t stick.
Allow the brittle to cool completely in a cool, dry place for about 15–20 minutes, then break it into pieces by hand.
How to Store Homemade Peanut Brittle
Store peanut brittle at room temperature in an airtight container for up to six weeks. Do not refrigerate — moisture from the fridge can soften the candy. For longer storage, freeze brittle in an airtight container or freezer bag for up to three months.
Peanut Brittle Recipe
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Peanut Brittle
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 tablespoons butter
- 2 cups raw peanuts
- 1 teaspoon vanilla
- 2 teaspoons baking soda
Instructions
- Line a large baking sheet with parchment paper or grease it well.
- In a large 4-quart pot combine sugar, corn syrup, and water; stir to combine.
- Bring to a boil over medium heat, stirring constantly. Cook until the mixture reaches 235ºF (soft-ball stage).
- Add the butter and peanuts; continue to cook and stir until the mixture darkens and reaches 290ºF (hard-crack stage).
- Remove from heat and quickly stir in vanilla and baking soda. The mixture will foam and lighten.
- Pour onto the prepared baking sheet and spread as thinly and evenly as possible.
- Allow to cool completely, then break into pieces and store as directed.
Notes
- Nutrition facts are estimates.
- Store in an airtight container at room temperature for up to 6 weeks; freeze up to 3 months.
Nutrition
Peanut brittle is an easy, classic candy that’s perfect for sharing. Make a batch, store it properly, and enjoy a crunchy, sweet treat with family and friends.
