Peanut Brittle

This super-easy seven-ingredient Peanut Brittle is made on the stovetop in less than 30 minutes. This tasty treat is the ultimate sweet-and-salty combination, and it will remind you of the brittle grandma used to make. It is delectable and makes for excellent holiday gift-giving, hostess gifts, and additions to Christmas cookie trays. 

It’s the season for sweet homemade gifts, and it is also that time of the year when your time gets precious! This easy-to-make peanut candy helps accomplish the mission in no time.

When stored properly in an airtight container, peanut brittle has a shelf life of about two months. So it can be prepared well before the big day and all of its festivities. I love to give it as gifts, along with Christmas bark, peanut butter blossoms, and snowball cookies.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Corn syrup: I prefer light corn syrup for a cleaner, less grainy look.
• Peanuts: Buy good-quality salted roasted peanuts. You can also use unsalted peanuts, but add 1/4 teaspoon of salt to the pot with the sugar, corn syrup, and water before bringing it to a boil. Raw Spanish peanuts are also suitable for their crunchy texture and nutty flavor. Other nuts that work with this recipe include walnuts, almonds, pecans, macadamia nuts, and pistachios.
• Baking soda: Baking soda provides those familiar air pockets in peanut brittle that make it easier to bite down and break easily with your teeth.
• Butter: unsalted or salted

How To Make Peanut Brittle

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

1. Prepare the baking sheet and warm it in the oven.
2. Bring the sugar, corn syrup, and water to a boil in a heavy pan, stirring very frequently. Add the peanuts and continue cooking until the temperature reaches 300 degrees.
3. Stir in the butter, baking soda, and vanilla.
4. Pour the mixture onto the prepared baking sheet and tilt the sheet to spread the candy into an even layer.
5. Cool and break into pieces.

Preparation Tips

• Making candy is a pretty precise business, as a chemical reaction is taking place. So invest in a candy/deep fry thermometer to achieve the desired texture for this peanut brittle and all your candy recipes. They are relatively inexpensive and a necessity for making great candy.
• This recipe goes very quickly, so ensure everything is measured, close by, and ready to go.
• Please be very careful, as the candy mixture can get extremely hot. Wear oven mitts and keep your arms covered. Take precautions to keep children and pets away while you are making candy.
• Don’t skip the step of heating the baking sheet while making the candy. The heated surface helps spread the candy by tilting and shaking the baking sheet.

Store and Freeze

Once cooled, store peanut brittle in an airtight container at room temperature for 6-8 weeks. Do not refrigerate it, as the moisture from the fridge will change the texture.

To freeze, first cool thoroughly. Then, break it into pieces. Place the pieces in a single layer on a baking sheet and set the baking sheet on a flat, level surface in the freezer. Freeze the pieces for a couple of hours. Place the frozen candy in a freezer-safe airtight container and freeze for up to 6 months.

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