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 absolutely delectable and makes for great holiday gift-giving, hostess gifts, and additions to Christmas cookie trays.
Tis the season for sweet homemade gifts! It is also that time of the year when your time gets really precious! This easy-to-make peanut candy helps get the mission accomplished in no time at all. When stored properly in an airtight container, peanut brittle has a shelf life of about two months therefore, it can be prepared well in advance of the big day and all of its festivities
How do you make Peanut Brittle?
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
Now, in a heavy medium saucepan, combine sugar, corn syrup, and water. 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 have everything ready to go. Let the brittle cool at room temperature before breaking into pieces.
Recipe notes and helpful tips
- Buy good quality salted roasted peanuts. You can 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.
- 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.
- The purpose of the baking soda is to provide those familiar air pockets in peanut brittle that make it easier to bite down and break easily with your teeth.
- Honey or molasses can be substituted for the corn syrup.
- Other nuts that work with this recipe include walnuts, almonds, pecans, macadamia nuts, and pistachios.
- This recipe goes very quickly, so make sure you have everything 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 which you heat the baking sheet while you make the candy. The heated surface really helps spread the candy by tilting and shaking the baking sheet.
Storage
Once cooled, store peanut brittle in an airtight container at room temperature for 6-8 weeks. Do not refrigerate it. The moisture from the fridge will change the texture.
To freeze, first cool completely. 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. Then place the frozen candy in a freezer-safe airtight container and freeze for up to 6 months.
More candy recipes you will love!
Homemade Peanut Brittle
Ingredients
- 1 cup sugar
- 1/2 cup light corn syrup
- 1/4 cup water
- 1 1/4 cups salted roasted peanuts
- 3/4 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
- Buy good quality salted roasted peanuts. You can 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.
- 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.
- The purpose of the baking soda is to provide those familiar air pockets in peanut brittle that make it easier to bite down and break easily with your teeth.
- Honey or molasses can be substituted for the corn syrup.
- Other nuts that work with this recipe include walnuts, almonds, pecans, macadamia nuts, and pistachios.
- This recipe goes very quickly, so make sure you have everything 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 which you heat the baking sheet while you make the candy. The heated surface really helps spread the candy by tilting and shaking the baking sheet.
Nutrition
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Sandra
I love how easy this recipe is!! Perfect treat for the holidays!
Tanya M
I can almost taste the deliciousness through the screen! Beth, your seven-ingredient Peanut Brittle recipe looks like a must-try for the holiday season. The sweet and salty combination has me hooked, and I love the idea of bringing back the nostalgic flavors of grandma’s brittle. Perfect for holiday gift-giving and adding a delightful touch to Christmas cookie trays. Can’t wait to give it a go!
Beth Pierce
Thanks Tanya! I hope you enjoy it as much as we do.
Melanie W
Ooo now you have my taste buds going – this looks very yummy and I will deffo give this a go at somepoint over the next week or two
Beth Pierce
Thanks, Melanie! Enjoy!
Cris
Omg! PEANUT BRITTLE is my favorite snack even dessert. Eating peanut brittle makes me happy as I love sweets.
Lisa
Peanut brittle is a classic and perfect for the holidays. Perfect for holiday gift giving!
Michelle
It’s exactly what I needed for the holiday season—quick, easy, and oh-so-delicious. The sweet and salty combo is a winner, and I can’t wait to gift these to friends and family.
Beth Pierce
Thanks, Michelle! So happy to hear that you love the peanut brittle!
Yolanda
This was so lovely. My grandma used to love a peanut brittle, so I decided to make your recipe and it turned out really well!
Candace
Incredibly easy and festive recipe for the Holidays. The brittle looks so nice in my holiday tins. Thanks for sharing.
Tisha
Peanut brittle is one of my favorite treats during this season! So easy to make and great for gift giving.
Sam D
Such an easy peanut brittle recipe thanks to your great tips. This is a wonderful addition to my holiday treat boxes. Thanks for the recipe, Beth.
Karen
oh I had no idea it was that easy to make peanut brittle at home, this is brilliant! Thank you so much for the recipe, I will do it tomorrow.
Erin
Such an amazing treat! It turned out perfect and the brittle is a great additions to my holiday trays for friends and family.
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!