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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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
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
Jennifer
I made this exactly as written and it came out perfect. It was delicious.
Beth Pierce
Thanks Jennifer! So glad that you liked it!!
Cynthia
Can you use brown sugar in place of sugar
Beth Pierce
I hesitate to tell you yes because I have not tried it. Candy is a little more precise than some recipes.
Sally
Since we moved to Phoenix, I’ve been having a lot of trouble with candy making. I made a lot of candyvwhen we lived in Minnesota, but the altitude here is much lower, and my candies do not set, or remain sticky. What to do?
Beth Pierce
I found this interesting article on Altering Temperatures for Candy making in High Altitude
Paula
What is the best cleaning method for the pot after making? I absolutely love your recipes. Thank you so much for sharing.
Beth Pierce
Fill the pot with water and put it on the stovetop. Bring to a boil and most if not all of the mess will come right off.
Gretchen
So are the 2 tbsp of butter melted on the tray and then poured into the sugar mixture, or is that additional butter?
Beth Pierce
The 2 tablespoons of butter are stirred in with the baking soda and vanilla after the candy has been cooked.
Maria
Hi, I’ve always been afraid of making candy in the mile-high city, 5280 ft above sea level. How do I convert the temperature?
Beth Pierce
I am not sure Maria as I have never lived in at a high altitude. Perhaps one of the readers will know the answer to this.
April
Peanut brittle reminds me of my Grandma <3 Love this recipe – thanks for the nostalgic trip 🙂
Laura Reese
Peanut brittle is such a perfect holiday gift. This recipe comes out Perfect every time!
Erin
I have always been intimidated to make this on my own, but it was so much easier than I thought. And so good!
Betsy
Love me some good peanut brittle! Yours is so light and airy! Delightful. Thanks for the tip on heating the jelly roll pan. I have never done that when making peanut brittle before. GREAT tip!
Annie
Can you use parchment paper instead of aluminum foil?
Beth Pierce
Yes but I suggest lightly misting the parchment paper with nonstick spray. Peanut brittle is very sticky.