Peanut Brittle

Sweet, buttery and perfectly crunchy, old-fashioned peanut brittle is a classic holiday treat. And it’s easier to make than you may think! With just seven simple ingredients and a few candy-making tips, you can whip up a beautiful golden brittle that comes together entirely on the stovetop.

Peanut brittle also makes a wonderful homemade food gift. It keeps for weeks at room temperature or even longer in the freezer, making it a perfect make-ahead treat for party trays or holiday gifting. Package pieces in Mason jars, cellophane bags or festive tins to share with friends and family during the holiday season.

Peanut Brittle Ingredients

• Butter: Melted butter helps dissolve the sugar and gives the candy a smooth, glossy texture. Use real butter for the best flavor—both unsalted and salted butter work, so use what you have.
• Sugar: You’ll need 3 cups of granulated sugar for this peanut brittle recipe. It may sound like a lot, but sugar is the backbone of homemade candy. The sugar sweetens and caramelizes to give the brittle its signature golden color and crunch.
• Corn syrup: Adding corn syrup to the sugar prevents crystals from forming so the candy turns out smooth, not gritty. The closest swap is golden syrup, but you can also use honey or maple syrup—just note they’ll change the flavor.
• Salt: A teaspoon of salt helps balance the sweetness and enhances the nutty flavor. You can adjust the amount slightly down if you’re using salted butter.
• Peanuts: Salted dry-roasted peanuts bring toasty, nutty flavor and plenty of crunch. For a twist, try mixed nuts—just stick with roasted varieties, which have a deeper flavor and stay crunchy in the candy.
• Baking soda: This key ingredient reacts with the hot sugar mixture to create tiny air bubbles that make the brittle light and crisp instead of rock hard.
• Vanilla extract: A splash of pure vanilla extract deepens the warm aroma and rounds out the sweetness.

Directions

Step 1: Prep the pans

Grease two large rimmed baking sheets with 2 teaspoons of butter each. Slip them into a preheated 200°F oven to keep warm while you make the candy—the warmth will make the brittle easier to spread before it sets.

Editor’s Tip: Lining pans with parchment or a silicone baking mat can make cleanup even easier—just butter the surface lightly before pouring on the brittle.

Step 2: Start the syrup

In a large heavy saucepan, combine the sugar, corn syrup and 1 cup of water.

Cook over medium heat, stirring constantly, until a candy thermometer reads 240° (the soft-ball stage).

Editor’s Tip: We recommend testing your candy thermometer before each use by submerging it in a pot of boiling water. It should read 212°—if it’s off by a few degrees, adjust your candy temperatures up or down accordingly.

Step 3: Add the butter and peanuts

Cut the remaining 1/4 cup of butter into small cubes. Stir the butter, salt and peanuts into the syrup.

Continue cooking and stirring constantly until the mixture reaches 300° (the hard-crack stage). Remove the pan from the heat.

Editor’s Tip: If you don’t have a candy thermometer, test the mixture by dropping a small bit of the syrup into cold water—when it reaches 240°, it should form a soft ball that flattens when removed. At 300°, it’ll harden right away.

Step 4: Add the final ingredients, then spread

In a small bowl, mix the baking soda, 1 teaspoon of water and the vanilla extract. Carefully stir this mixture into the saucepan.

Working quickly, pour half the brittle onto each prepared baking sheet. Use a buttered metal spatula to spread the brittle into a thin, even layer about 1/4-inch thick.

Editor’s Tip: The candy will set up fast, but if it’s tough to spread, pop the baking sheets back into the warm oven for a minute or two to soften the mixture slightly.

Step 5: Cool, then break into pieces

Let the brittle cool completely in the pans. Once hardened, break it into pieces and transfer the pieces to an airtight container.

Peanut Brittle Variations

• Drizzle with chocolate: After the brittle cools, drizzle it with melted chocolate or dip pieces halfway into chocolate for an extra-indulgent treat.
• Mix up the nuts: Swap in almonds, cashews, pecans or a mix of your favorite roasted nuts for the peanuts for an easy flavor twist.
• Add warming spices: Stir a pinch of cinnamon or pumpkin pie spice into the syrup for a cozy, seasonal flavor.
• Finish with sea salt: Sprinkle flaky sea salt (like Maldon) over the peanut brittle immediately after spreading it on the pans for a sweet-and-salty treat.
• Go tropical: Stir in a handful of unsweetened shredded coconut along with the peanuts for extra texture and a hint of tropical flavor.

How to Store Peanut Brittle

Place the peanut brittle in an airtight container, with waxed paper or parchment between layers to prevent the candy pieces from sticking together. It’ll keep at room temperature for up to six weeks. To keep the brittle crunchy, store the container in a cool, dry spot away from humidity and temperature swings.

Can you freeze peanut brittle?

Yes, you can! Store the brittle in an airtight container or freezer bag for up to three months. The freezer is an ideal storage spot if your kitchen runs warm or you’re making candy in humid weather—the brittle will stay perfectly crisp and can be enjoyed straight from the freezer, no thawing needed.

Can you make peanut brittle ahead of time?

Yes! This peanut brittle recipe is an excellent make-ahead treat since it keeps for weeks at room temperature or up to three months in the freezer. Its long shelf life makes it an excellent choice for holiday gifting or party favors.

Peanut Brittle Tips

Do I need a candy thermometer to make peanut brittle?

A candy thermometer is the most reliable way to get perfect brittle every time, but if you don’t have one, no worries! You can still make peanut brittle using the cold-water test.

A thermometer takes the guesswork out of making candy by showing you when your syrup reaches the soft-ball (240°) and hard-crack (300°) stages. The cold-water test is just another method for checking the progress of your candy.

To try it, drop a small spoonful of hot syrup into a bowl of cold water. At the soft-ball stage, it’ll form a soft ball that flattens when pressed, and at the hard-crack stage, it’ll harden instantly and snap when broken.

What can you use instead of corn syrup?

You can substitute golden syrup, honey, maple syrup or brown rice syrup for the corn syrup, but doing so may alter the flavor and texture of your brittle. Corn syrup helps prevent the granulated sugar from crystallizing, which gives peanut brittle its smooth, glassy finish. Other sweeteners tend to crystallize more easily, so the brittle may turn out a bit gritty or less crisp, but it will still taste delicious.

Can you use other types of nuts in this peanut brittle recipe?

Absolutely! You can swap in roasted almonds, cashews, pistachios, pecans, walnuts or a mixed variety for the peanuts. Just keep the total amount of nuts the same for the correct ratio of syrup to nuts, and give larger nuts a quick chop before mixing for the best texture.

Why is my peanut brittle not crunchy?

If your peanut brittle turns out soft and chewy instead of crisp and crunchy, the sugar mixture likely didn’t cook long enough to reach the hard-crack stage. Not reaching the proper temperature for the type of candy you’re making is one of the biggest candy-making mistakes.

The syrup needs to reach 300° for the candy to set properly with a snappy texture. For the best results, use a candy thermometer and test it in boiling water before each use to confirm it reads 212°. Humidity can also make peanut brittle sticky or soft, so be sure to store it in an airtight container in a cool, dry place to keep it crisp.