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 that 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 below on the recipe card.
- Corn syrup: I like to use light corn syrup for a cleaner, less grainier 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 good 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.
Preheat oven to 200 degrees. Cover a rimmed baking sheet with aluminum foil. Cover the aluminum foil with butter and place in the oven to warm. Warming the pan will help with the spreading of the brittle.
Combine sugar, corn syrup, and water in a heavy medium saucepan. Attach a candy thermometer to the side of the saucepan and bring the contents of the pan to a boil over medium heat, stirring very frequently with a wooden spoon or a heatproof spatula to dissolve the sugar. When you reach a boil, add the roasted peanuts and continue cooking until the temperature reaches 300 degrees.
Grab 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 but carefully pour the caramel mixture onto the prepared baking sheet in a circle or line and tilt to spread the candy to an even layer. Things go very quickly, so I have everything ready to go. Let the brittle cool at room temperature before breaking 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 fairly 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 gets 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 in 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 place it 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
- 1 ¼ 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 1/2-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 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.
Notes
- 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 fairly 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 gets 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 in heating the baking sheet while making the candy. The heated surface helps spread the candy by tilting and shaking the baking sheet.
Nutrition
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Katherine L
YUM! This peanut brittle is so delicious! Sweet, crunchy, and full of peanut flavor. The perfect mix of sugar and nuts!
Beth Pierce
Thanks. Katherine! So happy that you liked it!
Krissy
This recipe brings back so many sweet memories! I love how simple it is with just seven ingredients, and the stovetop method makes it feel so classic. The combination of sweet and salty is absolutely irresistible, and I can’t wait to make a batch for holiday gifting (and probably keep some for myself!).
Jill De La Garza
If I want to add jalepeno flavor would I just replace the vanilla with jalepeno juice?
Beth Pierce
Maybe. I have not tried that. Maybe the readers will have some kind of response.
Khush
Peanut brittle is one of our favorites. It’s been long time since I made this. I am going to try your recipe.
Melissa C
This peanut brittle was so delicious and easy to make. It is a great gift idea for the Holidays. My friend and family are going to love it.
Janey
I had no idea that you could just easily make Peanut Brittle! What a fun, edible gift for the holidays. Thank you for sharing your recipe
Beth Pierce
The pleasure is all mine, Janey!
Jenny
I did not know that peanut brittle was this easy to make. I am going to start including it on my holiday trays every year. Thanks for all the great tips.
Beth Pierce
You are most welcome, Jenny!
Tammy
I love brittle…such a fun and yummy treat! Peanut brittle is one of my favorites though I’ve never had it homemade before! Looks perfect!