Peanut Brittle Recipe
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Peanut Brittle has always been a special treat during the holiday season. This buttery Peanut Brittle Recipe will become a yearly holiday favorite, plus it’s the perfect sweet treat to package up and share as an edible gift.
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 every year in our home during the holiday season.
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! Be sure to follow the detailed recipe along with the helpful notes below and you’ll be right on your way to perfect peanut brittle in no time.
How to Make Peanut Brittle
Peanut Brittle Recipe Ingredients
- granulated sugar
- light corn syrup
- vanilla extract
- unsalted dry roasted peanuts
- baking soda
Peanut Brittle Recipe Instructions
- Line a large rimmed baking sheet with baking parchment paper, a silicone baking liner, or butter very well. Do NOT use waxed paper. Set aside. Make sure you have all tools and ingredients measured and ready to go because once you begin, it’s a very quick process. Be sure to read the recipe notes below.
- Combine sugar, corn syrup and water in a medium heavy bottomed saucepan. Bring to a boil over medium-high heat. Stir occasionally, until sugar is dissolved.
- Insert candy thermometer.
- Stir in butter and continue cooking, stirring occasionally.
- Next, when the candy thermometer reaches 280-degrees F, stir in the salt, vanilla extract and peanuts. Continue cooking, stirring constantly. Be very careful as each addition will cause the mixture to bubble up.
- Once the candy thermometer reaches 300-degrees F, remove the pan from the heat and stir in the baking soda. Again, be careful as the baking soda will cause the mixture to foam up.
- Carefully and quickly pour the hot mixture onto the prepared baking sheet. Use a rubber spatula to quickly spread the mixture evenly across the baking sheet. Allow to cool completely.
- Finally, once brittle has completely cooled, break it into pieces, then store in an air-tight containers for up to 2 weeks.
As you can see, this Peanut Brittle Recipe isn’t complicated. The important part is being totally prepared before beginning and being ready to be present and watchful during the whole process. Once you begin the recipe things move rather quickly. After making a few batches I hope you’ll see how easy it is to make and add it to your regular holiday treat lineup.
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.
A few Peanut Brittle Recipe notes and tips:
- 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.
Check out these other recipe for sweet treats that are perfect for the holidays:
- Pistachio Chocolate Bark Recipe
- Chocolate Chip Cookie Dough Truffles Recipe
- Chocolate Peanut Butter Balls Recipe
Peanut Brittle Recipe
Peanut Brittle Recipe
This buttery nutty treat makes a perfect edible gift for the holidays.
- 2 cups granulated 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
- Line one (18x13-inch) baking sheet with baking parchment paper (NOT wax paper), silicone baking liner, or butter pan very well. Set aside. Read through the notes below before proceeding.
- 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.
- Insert candy thermometer, being careful not to let it touch the bottom of the pan.
- Add butter; continue cooking, stirring occasionally.
- 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.
- 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.
- Quickly and carefully pour mixture onto prepared baking sheet. Using a rubber spatula, quickly spread brittle evenly across baking sheet. Allow to cool.
- 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 18x13-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.
I could literally eat that entire tray, looks perfect!
You and me both! (Psst … I almost did.)
This looks perfect! I love peanut brittle with all my heart.
Me too, Katrina. It’s a mighty dangerous thing to have on hand. One bite here … two bites there …
This looks so festive and delicious!
I love making peanut brittle. However, here in Oregon, it is really best to make it in the summer. We just have too much rain this time of year and it just doesn’t work if the humidity is too high
That is very sad. 😉 Are there ways around the humidity issue? Any adjustments?
Looks so good, Amy, and I love that it’s gift-worthy! 🙂
Thank you so much for your help.i made this.was a great hit but now have to make more.
This is why I need a candy thermometer, like now!!! this peanut brittle looks great!!!
Yes, you do!
how fast does it cool? could you omit the peanuts and add chocolate on top? thanks!
It cools pretty quick. And yes, you could omit the nuts and once the toffee has set, pour melted chocolate over the top. It would be like almond roca without the almonds.
People have to keep me away from the peanut butter brittle trays at Christmas 😉 These look perfect 🙂
I use this same recipe except add raw peanut without shells and cook untilyou can smell them roasting. Peanut brittle also equals Christmas time to me!
I just purchased a candy thermometer. I love peanut brittle. Perfect.
Yay! Happy brittle making! 😉
Never made peanut brittle ever. I was worried it wouldn’t turn out great. I followed the easy directions & the brittle came out perfect. Thank you for sharing your recipe with me. My family loves it & I was tempted to eat the whole pan lol. Definitely going to make more brittle later.
I’m so happy to hear that, Lorraine! And yes, it is very tempting.
My granny taught me to make it as recipe above except after it foams up it’s poured out onto a buttered enamel topped table and the edges pulled super thin as it cools and pieces cracked off and cooled on wire rack. Fingers buttered too. Careful. It’s hot.
store for two weeks it said…………hahahahahahahhahahhhhahahahahahahhahahahahahhahhhhahhhh
Mine turned out horrible,But I’m a guy… never fails,OK Questions:Do you have to use real butter,, and vanilla extract, I don’t have Candy thermometer,,,But it came to a rolling boil for awhile,a long while actually and never turned brown,and yet to be seen if it’s hard and foamy, it’s sitting out in the snow,>in the pan… I kinda doubt there’s any snow around it anymore, But it sure doesn’t look right, if nothing else something will eat it. Thanks Kells
Did you use a non-stick pot? My first candy making (English Almond Toffee) never browned and Grandma asked if I was using a non-stick pot, which I was. She said it never turned out right in those so I got a copper candy pot and it’s been perfect ever since! Also, if you don’t have a thermometer, get a small drop on a spoon and drip it into a glass of ice water. Fish the ball out and make sure it turned hard, the. It should be ready! If it’s still a little gummy, boil a little longer.
I started making this brittle out of necessity, my husband was spending $6 to $10 each time he bought it and ate it in one day. Crazy, so I thought since my Grandma could make it why couldn’t I? I went and bought all the stuff and in the past month have made it 5 times. Both my husband and I love it! Easy to make and comes out YUMMY. Much better than the store bought he was eating,but now I am bound to making it once a week for life. LOL
Can I do it without a thermometer??
YES!!! I NEVER use candy thermometer. That is how I was taught. They break,not accurate, or just get in the way. 0
I use a recipe my mother used for 50 years. Now I have been carrying it on for about the past 25. She taught me not to use a thermometer. Now I know why. They either broke,or got in the way. I go by the smell and what it looks like. And as I read the comments, it seems that people are reluctant to use cast iron. Mine is a 100 year old Wagner my mother and her mother used. I use it ONLY for my peanut brittle. And you are missing out for not using pure Mexican vanilla. I use a pizza pan that I butter and FREEZE it. You will see it set up very nicely.
How do I get the mix off my wooden spoon and out of the inside of the pan?
Just soak your empty pot and spoon in plain water…levering for awhile and the toffee comes right off!
*that sb…leave it for a while….
Has anyone tried using brown sugar and/or dark corn syrup to up the flavor? I’ve made this as well as microwave peanut brittle (which is so easy) but the flavor seems very bland to me.
I just made these for a Christmas dinner this Wednesday, it turned out amazing! I think I’m going to make another batch and give it out as gifts for Christmas. I didn’t have a candy thermometer so I did the bowl filled with ice trick and that worked. The brittle hardened up perfectly.
Didnt last but a few days in my house !!!