Peanut Brittle Recipe

This buttery Peanut Brittle Recipe will become a yearly holiday favorite, plus it’s the perfect treat to package up and share as an edible gift.

This Peanut Brittle Recipe is a favorite treat made with simple ingredients and cooks in about 15 minutes. It's the perfect edible gift during the holidays.

Growing up the appearance of rum balls, toasted pecans and peanut brittle meant it was Christmastime. Each year they were a constant on the buffet of goodies. Other treats would come and go, but that trio was a given.

I remember watching and smelling the rum balls and roasted pecans being made, but somehow the peanut brittle seemed to magically appear. Now that I am older and can make it myself, I imagine my grandmother probably made it after we went to bed to avoid distractions or any mishaps from little ones tugging on her apron. Although it is quick to make it requires constant attention and is a very hot endeavor. It’s not a recipe I would call kid-friendly, except the end part—the crushing of the brittle. That part is totally kid-friendly!

Peanut Brittle is not only a buttery and crunchy addition to any holiday occasion, it is the perfect treat for sharing as an edible gift. It packages well and will last for up to two weeks when stored tightly covered. So whether you’re needing to ship a treat across the country or just walk it next-door to your neighbor, Peanut Brittle won’t disappoint.

This Peanut Brittle Recipe is a favorite treat made with simple ingredients and cooks in about 15 minutes. It's the perfect edible gift during the holidays.

A few Peanut Brittle Recipe notes:

  • When it comes to most recipes, having the proper tools on hand always makes for a better time in the kitchen, but that rule especially applies to candy making. Here are a few tools that will help the process go much more smoothly: candy thermometer, tall sided heavy bottom medium (about 3 qt) saucepan, silicone spatula, large 18×13-inch baking sheet, baking parchment or silicone liner (not wax paper)
  • Have all ingredients measured out and ready to go before beginning to cook the brittle. Once temperatures reach 280-degrees F, things progress pretty fast.
  • This is a very hot process. Be careful when adding in salt and vanilla and then again with the baking soda as the mixture will bubble and foam up, releasing lots of steam.

This Peanut Brittle Recipe is a favorite treat made with simple ingredients and cooks in about 15 minutes. It's the perfect edible gift during the holidays.

Check out these other recipe for sweet treats that are perfect for the holidays:

Peanut Brittle Recipe

This buttery nutty treat makes a perfect edible gift for the holidays.

Ingredients:

  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/2 cup (1 stick) butter, cut up
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups unsalted dry roasted peanuts
  • 1 teaspoon baking soda

Directions:

  1. Line 1 (18×13-inch) baking sheet with baking parchment paper (NOT wax paper), silicone baking liner, or butter well. Set aside.
  2. In a medium heavy saucepan combine sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring occasionally, until sugar is dissolved.
  3. Insert candy thermometer, being careful not to let it touch the bottom of the pan.
  4. Add butter; continue cooking, stirring occasionally.
  5. When candy thermometer reaches 280-degrees F, stir in salt, vanilla extract and peanuts; continue cooking, stirring constantly. Be careful as the additions will cause mixture to bubble up.
  6. When candy thermometer reaches 300-degrees F, remove pan from heat and stir in baking soda. Be careful as baking soda will cause mixture to foam up.
  7. Quickly and carefully pour mixture onto prepared baking sheet. Using a rubber spatula, quickly spread brittle evenly across baking sheet. Allow to cool.
  8. Once brittle has completely cooled, break into pieces, and store in air-tight containers for up to 2 weeks.

When it comes to most recipes, having the proper tools on hand always makes for a better time in the kitchen, but that rule especially applies to candy making. Here are a few tools that will help the process go much more smoothly: candy thermometer, tall sided heavy bottom medium (about 3 qt) saucepan, silicone spatula, large 18×13-inch baking sheet, baking parchment or silicone liner (not wax paper)
Have all ingredients measured out and ready to go before beginning to cook the brittle. Once temperatures reach 280-degrees F, things progress pretty fast.
This is a very hot process. Be careful when adding in salt and vanilla and then again with the baking soda as the mixture will bubble and foam up, releasing lots of steam.

Originally published December 8, 2014.