Peanut Brittle (2024)

You’ll always find a tin of golden brown peanut brittle in my house around Christmas. I’ve also been known to package it in festive airtight metal tins and give it away as thoughtful (not to mention tasty) homemade Christmas gifts. The salty-sweet hard candy is a holiday classic, and comes together with a few simple ingredients and uncomplicated kitchen tools.

One of the most important tips I can share for the best peanut brittle is to use a candy thermometer. Homemade candy is not very difficult, but it is a process of precision, and its temperature needs to be monitored closely. The simplest and most accurate way to do this is by using a candy thermometer. This handy kitchen tool is a staple for all my candy-making endeavors! For more festive homemade candy recipes, try my easy peppermint bark, homemade toffee, or homemade buckeye balls.

What You Need to Make this Recipe

Sugar — you need 2 cups of granulated sugar (white sugar) to make the hard candy.

Corn syrup — light corn syrup gives you a smooth texture and helps ensure the sugar does not crystallize and become grainy.

Salt — gives the brittle a wonderful salted caramel type of flavor.

Butter — use unsalted butter cut into cubes. Set it out beforehand so it softens to room temperature.

Dry roasted peanuts — use salted or unsalted peanuts. If you opt for salted nuts, do not add any additional salt. You can use raw peanuts, but I prefer the crispiness that dry roasted nuts give the brittle.

Vanilla — use a high-quality vanilla extract, not vanilla essence.

Baking soda — an ingredient with no swaps or substitutions in this recipe, baking soda gives the candy a light, airy texture, making it easier on your teeth. Do not leave it out!

How to Make Peanut Brittle

1. Start by measuring all your ingredients and preparing the necessary equipment to make the recipe. Lightly grease a 13×18-inch baking sheet with butter. Line it with parchment paper and lightly butter the paper if desired. In a heavy-bottom medium saucepan with tall sides, combine sugar, light corn syrup, water, and salt. Place over medium heat, stir, and bring to a boil. Clip a candy thermometer to the side of the pot.

2. Let the mixture boil, occasionally stirring it gently until it reaches 250°F, 6 to 10 minutes. Once the mixture hits 250 degrees f, add the butter and continuously stir until it has melted. Allow the sugar mixture to come back to a boil.

3. Once the mixture heats to 280°F, stir in the peanuts with a silicone spatula. Continue stirring constantly until the thermometer reads 305°F (hard crack stage).

4. Once it reaches temp, you need to work fast. Remove from heat, and stir in the vanilla extract and baking soda. It will bubble quite a bit!

5. Immediately transfer the brittle mixture onto the prepared cookie sheet and spread it out into a thin layer using the silicone spatula. Please be careful during this step. The hot mixture can splatter. If there are any large air bubbles, gently tap the sheet pan on the counter a few time to pop them.

6. Let the brittle cool and harden, then break it into pieces and enjoy!

Pro Tips for Making this Recipe

• Watch out for humidity. Humidity ruins candy. I like to make a batch during a drier day, so that my kitchen is a low-humidity environment.
• Mise en place. I cannot stress the importance of having all your ingredients and equipment prepped and ready before you start working on this recipe for peanut brittle. Once it starts boiling, the brittle progresses rapidly, and there’s no time to dig around your pantry for baking soda or line the baking sheet.
• Use a wooden spoon or silicone spatula. Wooden spoons and silicone utensils can withstand high temperatures. Plastic utensils may melt and metal will become much too hot to handle.
• A heavy saucepan will keep the candy from burning on the bottom. A thin pot will not insulate it well enough from the heat and may burn easily during the cooking process.
• Stick with corn syrup. I do not recommend switching corn syrup out for agave syrup, molasses, or honey. The texture and taste will be very different.
• Use a candy thermometer. Trying to make this homemade candy without a candy thermometer can make the process needlessly stressful. The inexpensive little tool takes away any guesswork regarding the proper temperature of the candy.
• Be careful. When pouring the hot caramel and peanut mixture into the baking sheet, there is a burn risk due to splashing. Work quickly, but be mindful! I recommend wearing oven mitts to protect your hands from any splatters.
• To enhance the sweet-salty flavor. Sprinkle the brittle with flaky sea salt after you spread it out but before it hardens.
• Add peanut brittle to your Christmas cookie tin! It makes a great gift alongside an array of homemade Christmas cookies like spritz cookies, fruitcake cookies, and chocolate crinkle cookies.

Frequently Asked Questions

If you’ve tried this peanut brittle recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!