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Peanut brittle coming out of a tin can.
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5 from 2 votes

Peanut Brittle

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.
Prep Time5 mins
Cook Time25 mins
Cooling Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: British
Servings: 20 pieces
Calories: 219kcal


  • Deep skillet
  • Candy Thermometer
  • Baking Sheet
  • Spatula



  • 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.


  • 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!


Calories: 219kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 99mg | Fiber: 1g | Sugar: 34g | Vitamin A: 18IU | Calcium: 10mg | Iron: 1mg