Peanut Brittle
This is a classic, old-fashioned peanut brittle recipe that is both speedy and straightforward – no candy thermometer required. Great for Christmas gifts or adding some pizzazz to those cookie trays!
Peanut brittle always fell into the category of “something to buy, not to make” for us. We didn’t grow up in a candy-making family, so tackling things like fudge and brittle was a little daunting to us when we began baking. While we always LOVED to eat peanut brittle, it took us quite a long time before we made it myself.
After all of that intimidation, we were surprised and relieved to find out how simply it came together, and how utterly DELICIOUS it was! We think the first time we made it we actually had to hide the tin from myself so we wouldn’t eat it all. If you’ve been on the fence about making from-scratch peanut brittle, it’s time to dip that toe in the water and whip up a batch!
How to Make From-scratch Peanut Brittle
From-scratch candy can be intimidating, but we're here to tell you that you have nothing to fear! This peanut brittle is simple to make; your family and friends will be so impressed when you show up with an overflowing tin at the holiday party. Here’s how we do it (only a few steps!):
- Make the Caramel – Boil together sugar, water, corn syrup, and salt and cook over medium-high heat until the mixture is a deep golden color; this will take about 20 to 25 minutes.
- Add Peanuts, Butter & Baking Soda – You will add these all at once and the baking soda will cause the mixture to foam up (that’s what gives brittle all of those teeny tiny bubbles and that glass-shattering consistency). Continue stirring until the mixture is smooth and no longer bubbling, only about another minute.
- Spread the Brittle – You will need to quickly spread the mixture onto your prepared pan into as thin a layer as possible. It will start to harden fast, so spread, spread, spread that brittle!
- Cool Completely – The brittle will take only about 15 minutes to firm up and cool completely, and at that point you can break it up and store it (or eat it!).
Baker notes
A few speedy tips for making sure your peanut brittle making goes off without a hitch!
- Grease EVERYTHING! Before you begin this recipe, make sure that if you’re not using a silicone baking mat (so reliable for candy!) that you spray your parchment paper with non-stick cooking spray, as well as the spatula you are going to use to spread the hot brittle. The hot caramel will be sticky, and having everything greased will allow you to work faster and get the brittle spread into a thin, even layer.
- Prep the Ingredients – Have the peanuts, butter, and baking soda measured out and ready to go before you start the caramel. You’ll need to add it all at once as soon as the caramel is ready and you don’t want to have to pause to do any measuring.
- Work QUICKLY! As soon as it’s ready, you’ll need to pour and spread the brittle onto the prepared pan quickly. This is key to getting that thin “brittle” consistency; you don’t want to be left with thick brittle!
- You can use unsalted peanuts, salted peanuts, roasted peanuts, dry roasted peanuts, or raw peanuts in this recipe. Since we are adding the peanuts at the end off the heat, roasted peanuts will not burn.
- Want to make it in the microwave? Check this out >> How to Make Peanut Brittle in the Microwave
The texture of this peanut brittle is spot-on to what we have considered awesome peanut brittle in the past. Plus, there are a boat load of peanuts in this batch, which is music to any peanut-lover’s ears.
To wrap things up, MAKE THIS! It’s straightforward, you don’t need any special equipment, and it’s one of a standby edible gifts to share for the holidays – it lasts for about a month and stays evenly at room temperature; no special storage necessary!
- Malted Vanilla Ice Cream with Peanut Brittle & Milk Chocolate Chunks
- Salted Peanut Chews
- Straightforward Peanut Butter Fudge
- Slow Cooker Peanut Clusters
- From-scratch Snickers Bars
One year ago: Lemon-Chocolate Chip Soft Biscotti
Six years ago: Snowball Cookies
Seven years ago: Gingerbread Men Cookies
Peanut Brittle Recipe
Yield: 24 pieces This is a classic, old-fashioned peanut brittle recipe that is both speedy and straightforward - no candy thermometer required. Great for Christmas gifts or adding some pizzazz to those cookie trays!- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) water
- ½ cup (156 g) light corn syrup
- ½ teaspoon (0.5 teaspoon) kosher salt
- 2 tablespoons unsalted butter
- ½ teaspoon (0.5 teaspoon) baking soda
- 3 cups (438 g) salted dry-roasted peanuts
- 1. Line a rimmed baking sheet with a silicone baking mat or parchment paper that has been coated with non-stick cooking spray; set aside.
- 2. In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.
- 3. Transfer to the prepared baking sheet and quickly spread with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Notes
- Grease EVERYTHING! Before you begin this recipe, make sure that if you're not using a silicone baking mat (so reliable for candy!) that you spray your parchment paper with non-stick cooking spray, as well as the spatula you are going to use to spread the hot brittle. The hot caramel will be sticky, and having everything greased will allow you to work faster and get the brittle spread into a thin, even layer.
- Prep the Ingredients - Have the peanuts, butter, and baking soda measured out and ready to go before you start the caramel. You'll need to add it all at once as soon as the caramel is ready and you don't want to have to pause to do any measuring.
- Work QUICKLY! As soon as it's ready, you'll need to pour and spread the brittle onto the prepared pan quickly. This is key to getting that thin "brittle" consistency; you don't want to be left with thick brittle!
- You can use unsalted peanuts, salted peanuts, roasted peanuts, dry roasted peanuts, or raw peanuts in this recipe. Since we are adding the peanuts at the end off the heat, roasted peanuts will not burn.
- Want to make it in the microwave? Check this out >> How to Make Peanut Brittle in the Microwave
- This batch makes approximately 1½ pounds of brittle
(Recipe adapted from Everyday Food)
Update Notes: This recipe was originally published in December 2010. Updated in December 2018 with new photos and extensive recipe tips.
[photos by Whitney Wright]
- Yield: 24 pieces
- Prep: 15 minutes
- Cook: 25 minutes
- Total: 40 minutes
Ingredients
- 2 cups ( 400 g ) granulated sugar
- 1 cup ( 240 ml ) water
- ½ cup ( 156 g ) light corn syrup
- ½ teaspoon ( 0.5 teaspoon ) kosher salt
- 2 tablespoons unsalted butter
- ½ teaspoon ( 0.5 teaspoon ) baking soda
- 3 cups ( 438 g ) salted dry-roasted peanuts
Method
- 1. Line a rimmed baking sheet with a silicone baking mat or parchment paper that has been coated with non-stick cooking spray; set aside.
- 2. In a medium saucepan, combine sugar, water, corn syrup and salt. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 to 25 minutes. Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute.
- 3. Transfer to the prepared baking sheet and quickly spread with a lightly greased spatula. Let cool until firm, about 15 minutes. Break into pieces. The brittle can be stored in an airtight container at room temperature for up to 3 weeks.
Notes
Grease EVERYTHING! Before you begin this recipe, make sure that if you're not using a silicone baking mat (so reliable for candy!) that you spray your parchment paper with non-stick cooking spray, as well as the spatula you are going to use to spread the hot brittle. The hot caramel will be sticky, and having everything greased will allow you to work faster and get the brittle spread into a thin, even layer.
Prep the Ingredients - Have the peanuts, butter, and baking soda measured out and ready to go before you start the caramel. You'll need to add it all at once as soon as the caramel is ready and you don't want to have to pause to do any measuring.
Work QUICKLY! As soon as it's ready, you'll need to pour and spread the brittle onto the prepared pan quickly. This is key to getting that thin "brittle" consistency; you don't want to be left with thick brittle!
You can use unsalted peanuts, salted peanuts, roasted peanuts, dry roasted peanuts, or raw peanuts in this recipe. Since we are adding the peanuts at the end off the heat, roasted peanuts will not burn.
Want to make it in the microwave? Check this out >> How to Make Peanut Brittle in the Microwave
This batch makes approximately 1½ pounds of brittle
(Recipe adapted from Everyday Food)
Update Notes: This recipe was originally published in December 2010. Updated in December 2018 with new photos and extensive recipe tips.
[photos by Whitney Wright ]
