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!
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 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!
How To Make Peanut Brittle:
- 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 sugar mixture reaches the soft-ball stage on a candy thermometer (235 degrees F), about 10 minutes
- 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).
- 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 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.
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!
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.
👋 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
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!
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