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broken pieces of peanut brittle in a baking sheet
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4.95 from 67 votes

Homemade Peanut Brittle Recipe

Old-Fashioned Homemade Peanut Brittle is a crispy, crunchy homemade candy loaded with roasted peanuts in a buttery, sweet candy coating. It's the best peanut brittle EVER and perfect for homemade gift-giving.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Amy Nash

Equipment

Ingredients

  • 2 cups granulated sugar
  • 1 cup corn syrup
  • ½ cup water
  • ½ teaspoon salt
  • ½ cup salted butter cubed
  • 2½ cups unsalted roasted peanuts
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon baking soda

Instructions

  • Line a baking sheet with parchment paper or a silpat mat, or butter it well.
  • In a large, heavy bottomed pan, combine the sugar, corn syrup, water, and salt and bring to a boil over medium heat, stirring occasionally. Continue to cook, stirring frequently until the temperature reaches 280°F on a candy thermometer.
    2 cups granulated sugar, 1 cup corn syrup, ½ cup water, ½ teaspoon salt
  • Add the butter and peanuts and continue to cook, stirring constantly another 7-10 minutes until the temperature reaches 300°F.
    ½ cup salted butter, 2½ cups unsalted roasted peanuts
  • When the candy reaches 300°F, immediately remove from heat and add the baking soda and vanilla, stirring vigorously to combine.
    1 Tablespoon pure vanilla extract, 1 teaspoon baking soda
  • Immediately pour the hot brittle mixture onto the prepared baking sheet, then tilt and jiggle the sheet to help it spread covering the entire pan from corner to corner.
  • Let the peanut brittle set until completely hard, then use a mallet or back of a spoon to crack the brittle into chunks or bite-size pieces. Store in an airtight container for up to 1 week.

Video

Notes

  • If using salted peanuts, omit the salt in the recipe.
  • Have all ingredients measured before starting. The candy moves fast once it hits temperature.
  • Use a reliable candy thermometer and cook to exactly 300°F for the perfect crunch.
  • Line your pan ahead of time so it’s ready to pour as soon as the brittle is done.

Storage & Make Ahead

  • Store: Keep peanut brittle in an airtight container or tin at room temperature for up to 6-8 weeks.
  • Freeze: Freeze in an airtight container for up to 3 months. Thaw at room temp before serving.

Nutrition

Calories: 456kcal | Carbohydrates: 60g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 399mg | Potassium: 241mg | Fiber: 3g | Sugar: 55g | Vitamin A: 236IU | Calcium: 37mg | Iron: 1mg

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