Peanut Brittle Recipe

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
• water
• butter
• salt
• vanilla extract
• unsalted dry roasted peanuts
• baking soda

Peanut Brittle Recipe Instructions

1. 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.
2. 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.
3. Insert candy thermometer.
4. Stir in butter and continue cooking, stirring occasionally.
5. 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.
6. 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.
7. 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.
8. 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

Continue to Content

Peanut Brittle Recipe

Yield: 12

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

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

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Ingredients

• 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

Instructions

1. 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.
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.

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 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.

Did you make this recipe?

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