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Home » Recipes » Dessert » Old Fashioned Peanut Brittle Recipe

Old Fashioned Peanut Brittle Recipe

By: Rebecca  |  Published: December 18, 2020  |  Updated: December 18, 2020  |   View Our Affiliate Disclosure Policy

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Homemade Peanut Brittle is perfect for making and sharing around the holidays! A crunchy candy layer is loaded with roasted peanuts for a sweet and salty treat. via @sugarandsoulco

Homemade Peanut Brittle is perfect for making and sharing around the holidays! A crunchy candy layer is loaded with roasted peanuts for a sweet and salty treat.

So you love making candy for the holidays? Try my English Butter Toffee and Crockpot Candy recipes!

Peanut Brittle in a tin.

I love making this Peanut Brittle recipe in winter because it’s so nostalgic and fun to share. 

Peanut Brittle Candy also makes a wonderful hostess gift. Just stash a handful or two in a tin or a mason jar and tie with a ribbon!

While Peanut Brittle only contains a handful of ingredients, following the process is key for the perfect texture. But as long as you use a candy thermometer for accuracy, this recipe turns out great! 

Peanut brittle wrapped up in a cello bag with red ribbon.

Peanut Brittle Ingredients:

  • Granulated sugar – The base of this treat!
  • Light corn syrup – Reacting with the sugar, corn syrups helps create that crack-able texture. 
  • Dry roasted peanuts – Deliciously salty to balance out the sweetness! You can also use raw Spanish peanuts. 
  • Salt – To emphasize the flavor contrast.
  • Unsalted butter – I prefer using unsalted butter and adding my own salt so I can control exactly how much goes in. 
  • Baking soda – The secret to making it brittle! 
Overhead photo of ingredients to make peanut brittle on a marble surface.

How To Make Peanut Brittle:

  1. In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves.
  2. Bring to a boil, and continue cooking until the sugar mixture reaches the soft-ball stage on a candy thermometer (235 degrees F), about 10 minutes
  3. Add in the peanuts and salt. Cook until the temperature reaches 300 degrees (the hard crack stage), stirring constantly, about 10 more minutes until it’s a deep golden brown. (Pay attention to this part as the brittle will burn if cooked too long).
  4. Remove from heat and add in the butter and baking soda; stir to blend. The mixture will bubble up.
  5. Pour the brittle mixture onto the prepared cookie sheet and spread it out with a spatula and allow the brittle to cool for about 30 minutes until it’s cool to the touch.
  6. Once cooled completely, slide a spatula underneath to lift the brittle and break it into pieces. Store covered at room temperature.

RECIPE TIP: A candy thermometer is going to be necessary for this recipe! It will help ensure that your temperatures are accurate and you get perfect brittle instead of a soft or burnt mess.

Step-by-step photo collage showing how to make peanut brittle.

Frequently Asked Questions: 

What does baking soda do?

It’s all chemistry!

Baking soda reacts with the other ingredients to create tiny air bubbles so it easily cracks. This prevents it from becoming a rock-solid hunk of sugar.

What temperature is the brittle stage?

Called the hard-crack stage, it should get to 300 to 310 degrees F to achieve the proper texture. 

How long does it take to harden?

About 20 to 30 minutes.

Why is my brittle so hard?

See above — you may not have added enough baking soda! 

How do you prevent it from sticking to the pan?

Use a generous amount of cooking spray and be sure to coat the sides of the pan as well. You can also use parchment paper or a silicone mat, but DON’T use wax paper, which will melt. 

How long does peanut brittle last?

Store in an airtight container at room temperature, it should keep for 2 months!

Peanut brittle coming out of a tin can.

More Homemade Candy Recipes: 

  • Crockpot Candy – Chocolate and almond bark are melted in the Crock-Pot with peanuts then harden into a crunchy treat.
  • Irish Potato Candy – Airy coconut balls coated in cinnamon look just like potatoes … perfect for Saint Patrick’s day!
  • Pretzel Turtles – Made with pretzels, pecans, and Rolos, you’ll want to keep popping ‘em.
  • Cookie Dough Truffles – A must for cookie dough fans!
  • Candied Lemon Slices – A beautiful, delicious garnish for drinks and desserts.

Peanut Brittle

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👋 Let’s Connect!

If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!

Peanut brittle coming out of a tin can.

Peanut Brittle

Rebecca Hubbell
Homemade Peanut Brittle is perfect for making and sharing around the holidays! A crunchy candy layer is loaded with roasted peanuts for a sweet and salty treat.
5 from 1 vote
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Prep Time 5 mins
Cook Time 25 mins
Cooling Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine British
Servings 20 pieces
Calories 219

Equipment

  • Deep skillet
  • Candy Thermometer
  • Baking Sheet
  • Spatula

Ingredients
  

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 2 cups dry roasted peanuts traditionally raw Spanish peanuts are used too
  • ¼ teaspoon salt
  • 1 tablespoon unsalted butter
  • ½ teaspoon baking soda

Instructions
 

  • Prepare a large 17” rimmed cookie sheet by spraying it with a nonstick cooking spray, spray the edges as well. Set aside.
  • In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves. bring to a boil and continue cooking until the candy thermometer reaches the soft-ball stage (235°F), about 10 minutes.
  • Add in the peanuts and salt. Cook until the candy thermometer reaches the hard crack stage (300 to 310°F), stirring constantly, about 10 more minutes. (Pay attention to this part as the brittle will burn if cooked too long).
  • Remove from heat and add in the butter and baking soda; stir to blend. The mixture will bubble up.
  • Pour the brittle mixture onto the prepared cookie sheet and spread it out with a spatula and allow the brittle to cool for about 30 minutes until it’s cool to the touch.
  • Once cooled completely, slide a spatula underneath to lift the brittle up and break it into pieces. Store covered at room temperature.

Notes

  • Use a generous amount of cooking spray and be sure to coat the sides of the pan as well. You can also use parchment paper or a silicone mat, but DON’T use wax paper, which will melt. 
  • Store in an airtight container at room temperature, it should keep for 2 months!

Nutrition

Calories: 219kcalCarbohydrates: 36gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 2mgSodium: 146mgPotassium: 99mgFiber: 1gSugar: 34gVitamin A: 18IUCalcium: 10mgIron: 1mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

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I'm Rebecca!

I love sharing sweet and savory recipes that are tested and perfected in my kitchen so they'll be an instant favorite in yours!

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