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.
- Prepare the baking sheet and warm it in the oven.
- 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.
- Stir in the butter, baking soda, and vanilla.
- Pour the mixture onto the prepared baking sheet and tilt the sheet to spread the candy into an even layer.
- 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.
More Candy Recipes
Homemade Peanut Brittle
Ingredients
- 1 cup sugar
- ½ cup light corn syrup
- ¼ cup water
- 1¼ cups salted roasted peanuts
- ¾ teaspoon baking soda
- 2 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 200 degrees. Cover a baking sheet that has at least a ½-inch rim with aluminum foil. Coat the aluminum foil with butter and place in the oven to warm.
- In a heavy 2.5 or more quart saucepan, combine sugar, corn syrup, and water. Attach a candy thermometer to the side of the pan. Bring the contents to a boil, stirring very frequently to dissolve the sugar. When you reach a boil, add the roasted peanuts and continue cooking until the temperature reaches 300 degrees, stirring constantly.
- Remove the baking sheet from the oven. Immediately remove the peanut brittle from the heat and stir in the butter, baking soda, and vanilla. Be careful, as it will foam up and change texture.
- Quickly and carefully pour the caramel into a circle or line and tilt to spread the peanut brittle. Let the brittle cool at room temperature before breaking into pieces.
Nutrition
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Beverly Clanton
I’ve made peanut brittle for years but never tried heated the pans to get it to spread easier. I’m going to try that this year. Thanks for the tip.
Beth Pierce
The pleasure is all mine, Beverly!
Stephanie
I was recently diagnosed with Alpha Gal and can no longer have dairy. Just out of curiosity I tried this recipe and substituted Earth Balance Olive Oil spread for the butter and this recipe still turned out perfect! Thank you!
Beth Pierce
Hey, thanks for the tip, Stephanie! My readers appreciate this kind of information.
Connie Pritchett
Could you add coconut to this recipe? I love the old peanut brittle with coconut you used to be able to buy around Christmas. Btw I love your recipes I make several many times. Thank you for sharing and Happy Holidays
Beth Pierce
Thanks so much. I am not sure, as I have never tried. The internet says that you can spread it on the baking sheet that you pour the brittle onto. Please let us know if you try and what the results are.
Connie Pritchett
Tried it today it was a challenge. I had to buy a fresh coconut to get pieces like I recalled in the old brittle.. lol that was a challenge. I think it tastes a lot like I remember you should try it.I’d send you a picture but don’t see a place to do that.
Beth Pierce
Cool. I am glad it worked out. You can email me a picture at smalltownwoman.com@gmail.com. I would love to see it.
Sara Welch
Made this for an afternoon treat, and it turned out perfect! Quick, easy and hands down delicious; easily, a new favorite recipe!
Catalina
My new favorite Christmas treat! It’s on my list for this year!
Renee B
This brought back such sweet memories of my mom, making peanut brittle for the holidays. Thanks so much for the recipe!
Jess
It’s not the holidays without homemade Peanut Brittle!!
Beth Pierce
That is so true!
Emily
My family loves peanut brittle! We normally buy it but this homemade version was so much better! Will definitely be making again!
Beth Pierce
Thanks, Emily! So glad that you liked it!
Tayler
We made this peanut brittle over the weekend and it turned out perfectly! Definitely making again for Christmas!
Beth Pierce
Thanks, Tayler! So glad that you liked it!
Barb
What size baking sheet ?
Beth Pierce
Bakers half sheet 13×18