Peanut Brittle is the crunchy, sweet-and-salty candy you’ll reach for when craving something sticky, nutty, and utterly addictive. Peanut Brittle strikes the perfect balance between deep caramel flavor, a toasty nut crunch, and a snap that makes every bite fun. In just a handful of steps and with everyday ingredients, you can create a batch that rivals store bought brittles — without all the additives. Whether you want to gift something homemade, bring a treat to a gathering, or simply indulge, this Peanut Brittle recipe is straightforward, reliably crisp, and absolutely crowd pleasing.
Why You’ll Love This Peanut Brittle Recipe
- Simple ingredients, big payoff: Just sugar, corn syrup, peanuts, butter, baking soda, and vanilla — nothing exotic or hard to find.
- Great texture: The candy turns out perfectly crisp and crackly when done right.
- Customizable flavor: You can play with roasted nuts (almonds, cashews) or even add spices like cayenne or cinnamon.
- Makes for excellent gifts: Wrap in cellophane or decorative tins — it stores well.
- Longevity: If stored properly, this brittle lasts for weeks without losing its crunch.
Ingredients
Here’s what you’ll need (yields about 1 batch, depending on how thinly you spread the candy):
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 cups salted, roasted peanuts
- 2 tablespoons unsalted butter
- 1½ teaspoons baking soda
- 1½ teaspoons vanilla extract
You’ll also want a sheet pan lined with parchment paper or a silicone mat, a medium saucepan, a candy thermometer, and a sturdy spatula or spoon.
Step by Step: How to Make Peanut Brittle
- Prepare your tray
Line a sheet pan with parchment paper or a silicone baking mat. This is where your hot candy will settle and cool — having it ready is critical. - Measure and stage ingredients
Have your peanuts, butter, baking soda, and vanilla on hand before your sugar mixture finishes cooking. The moment the candy reaches temperature, you’ll need to move quickly. - Mix sugar, water, and corn syrup
In a medium saucepan, combine the 2 cups sugar and ½ cup water. Stir gently until the sugar dissolves. Then stir in the 1 cup light corn syrup until uniform. - Begin heating
Place the pan over medium heat (do not turn up the heat, as that can cause uneven crystallization). Stir from time to time until the mixture begins to simmer gently. - Attach candy thermometer
Clip the thermometer to the side, making sure the bulb is submerged but not touching the bottom of the pan. - Cook to 250 °F (121 °C)
Keep cooking, giving it an occasional stir, until the temperature reaches 250 °F (121 °C). - Add peanuts
Once at 250 °F, stir in the roasted peanuts. Keep stirring as the candy continues to cook. - Cook to 300 °F (149 °C)
Maintain stirring. The mixture will darken and start to thicken. Continue until the thermometer reads 300 °F (149 °C). - Remove from heat & add final ingredients
Immediately remove the pan from heat. Stir in the butter, baking soda, and vanilla — it will foam and expand. Baking soda creates small air pockets that give the brittle a lighter, crisper texture. - Pour and spread quickly
Pour the foaming mixture onto your prepared pan. Use a spatula or the back of a spoon or knife to quickly and carefully spread into an even layer. Work fast before it starts to set. - Cool fully
Let the brittle cool completely at room temperature — at least 30 minutes. - Break into pieces & store
Once cool and hardened, break into shards or bite sized pieces. Store in an airtight container at room temperature.
Helpful Tips
- Use medium heat — too hot and the sugar can burn or crystallize, too low and it’ll take might take forever and risk crystallization.
- Don’t stir once it’s boiling aggressively — only occasional stirring early helps avoid introducing sugar crystals on the sides.
- If crystals form on the side of the pan, brush them down with a wet pastry brush.
- When pouring, use a wide, shallow pan so your brittle layer is thin and more likely to crack cleanly.
- After adding baking soda + vanilla, stir gently but thoroughly — you want a foamy, uniformly aerated mixture.
- If a part of the brittle seems sticky or soft, that portion may not have reached full temperature.
Substitutions and Variations
- Different nuts: Swap in or mix peanuts with almonds, cashews, pecans, or pistachios.
- Nut-free version: Use seeds like pumpkin or sunflower (if allergy-safe).
- Flavor twists: Add a pinch of cayenne, cinnamon, or chili powder for heat; or a sprinkle of sea salt on top for extra contrast.
- Sweetener alternatives: Use light brown corn syrup or a mix of glucose syrup, though results may alter slightly.
- Chocolate-dipped brittle: Once cooled, dip half the pieces in melted chocolate, then allow to set.
- Cocoa peanut brittle: After removing from heat but before pouring, stir in 1–2 tablespoons cocoa powder for a mocha version.
Storage Instructions
- Store your cooled brittle in an airtight container at room temperature.
- Do not refrigerate, as moisture from the fridge can make the brittle chewy.
- Properly stored, it remains crisp for 6–8 weeks.
- To freeze, place in a freezer-safe, airtight container or bag (with layers separated by parchment). The brittle can last up to 3 months frozen. Let the container come to room temperature before opening it to prevent moisture buildup.
Nutritional Information
Here’s a rough estimate per small piece (~10–15 g) of peanut brittle:
| Nutrient | Amount |
|---|---|
| Calories | 88 kcal |
| Carbohydrates | 14 g |
| Protein | 2 g |
| Fat | 3 g |
| Saturated Fat | 1 g |
| Cholesterol | 1 mg |
| Sodium | 34 mg |
| Potassium | 45 mg |
| Fiber | 1 g |
| Sugar | 13 g |
| Vitamin A | 14 IU |
| Calcium | 7 mg |
| Iron | 1 mg |
Note: These are approximations — actual values depend on your nuts, how much spread you make, and piece size.
Serving Suggestions
- Serve in small candy dishes or decorative jars — easy for guests to grab a piece.
- Pair with coffee or tea — the buttery sugar tones complement warm beverages beautifully.
- Use broken shards as garnish over ice cream or brownies.
- Gift in cellophane bags, tied with ribbon, or in small mason jars with labels.
- Add to a dessert board with chocolate, dried fruit, and nuts for a sweet-crunch component.
Frequently Asked Questions About Peanut Brittle
Q: Why did my brittle turn out soft or chewy?
A: That usually means it didn’t reach the correct temperature (300 °F / 149 °C) before removal from heat. Sometimes uneven heating or undercooking part of the mixture causes soft spots. Always use an accurate candy thermometer and ensure the entire mass reaches target temperature.
Q: My sugar crystallized — how can I fix that?
A: If sugar crystals form on the sides of the pan, brush them down with a wet pastry brush during heating. Also avoid stirring vigorously once boiling begins. If it fully crystallizes, you may need to restart the batch — dissolve the sugar again with water and begin anew.
Q: Can I reduce the sugar or use a sugar substitute?
A: Peanut brittle relies on sugar’s caramelization to form structure; reducing significantly or swapping with substitutes often fails to produce the same crisp texture. Some sugarfree candy recipes exist but they require special techniques and ingredients.
Q: How do I know when to pour the brittle?
A: Right after it reaches 300 °F and you’ve stirred in the butter, soda, and vanilla — when the mixture is foaming and thick. You should pour quickly before it hardens in the pot.
Q: Why do we add baking soda?
A: Baking soda creates small air pockets that give the brittle a lighter, crisper texture.
Q: What’s the difference between peanut brittle and peanut toffee?
A: Peanut toffee is richer and usually made with more butter or cream. Brittle is thinner, harder, and simpler — classic sugar + nuts.
Q: Can I double or triple this recipe?
A: Yes — just use a proportionally larger pot so the candy can cook evenly. Make sure the volume doesn’t exceed three quarters of the pot to allow safe boiling and foaming.
Conclusion
Thank you so much for making this Peanut Brittle recipe a part of your kitchen adventures! It’s always a delight for me to share a candy that feels both nostalgic and fun to make. With simple ingredients, a candy thermometer, and a little patience, you’ll have homemade brittle that’s crisp, nutty, and utterly moreish. I hope you find joy in hearing that satisfying snap as you break your brittle into pieces, and that each bite reminds you of the warmth of home. Enjoy sharing it with friends, gifting it at holidays, or just sneaking pieces for yourself. Happy cooking — may your brittles always turn out perfectly, and may your kitchen be filled with sweetness and delight!
Print
Peanut Brittle
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 10–12 servings 1x
- Category: Dessert, Candy
Description
Peanut Brittle is a classic, crunchy candy made from simple ingredients like sugar, peanuts, and butter. It’s perfect for holiday gifts or sweet cravings. This no-fail recipe shows you how to get it perfectly crisp every time!
Ingredients
2 cups granulated sugar
1 cup light corn syrup
½ cup water
2 cups salted, roasted peanuts
2 tablespoons unsalted butter
1½ teaspoons baking soda
1½ teaspoons vanilla extract
Instructions
- Prepare your tray
Line a sheet pan with parchment paper or a silicone baking mat. This is where your hot candy will settle and cool — having it ready is critical. - Measure and stage ingredients
Have your peanuts, butter, baking soda, and vanilla on hand before your sugar mixture finishes cooking. The moment the candy reaches temperature, you’ll need to move quickly. - Mix sugar, water, and corn syrup
In a medium saucepan, combine the 2 cups sugar and ½ cup water. Stir gently until the sugar dissolves. Then stir in the 1 cup light corn syrup until uniform. - Begin heating
Place the pan over medium heat (do not turn up the heat, as that can cause uneven crystallization). Stir from time to time until the mixture begins to simmer gently. - Attach candy thermometer
Clip the thermometer to the side, making sure the bulb is submerged but not touching the bottom of the pan. - Cook to 250 °F (121 °C)
Keep cooking, giving it an occasional stir, until the temperature reaches 250 °F (121 °C). - Add peanuts
Once at 250 °F, stir in the roasted peanuts. Keep stirring as the candy continues to cook. - Cook to 300 °F (149 °C)
Maintain stirring. The mixture will darken and start to thicken. Continue until the thermometer reads 300 °F (149 °C). - Remove from heat & add final ingredients
Immediately remove the pan from heat. Stir in the butter, baking soda, and vanilla — it will foam and expand. Baking soda creates small air pockets that give the brittle a lighter, crisper texture. - Pour and spread quickly
Pour the foaming mixture onto your prepared pan. Use a spatula or the back of a spoon or knife to quickly and carefully spread into an even layer. Work fast before it starts to set. - Cool fully
Let the brittle cool completely at room temperature — at least 30 minutes. - Break into pieces & store
Once cool and hardened, break into shards or bite sized pieces. Store in an airtight container at room temperature.
Notes
Peanut Brittle can be made weeks ahead and stays fresh for 6–8 weeks when stored properly at room temperature. Do not refrigerate. Freeze for up to 3 months.
Nutrition
- Serving Size: ~15g
- Calories: 88 kcal
- Sugar: 13g
- Carbohydrates: 14g
- Protein: 2g
