Classic peanut brittle is a sweet treat that combines crunchy, salty peanuts with a caramelized sugar mixture. This classic Christmas candy is a favorite for a reason: it has an incredible flavor, perfect crunchy texture, and the right balance of sweet and salty. This recipe is easy to make with just 30 minutes of prep time and 9 pantry staple ingredients.
Love peanut candies? Don't miss our 3 ingredient peanut butter fudge or our foolproof chocolate peanut butter fudge.
Quick Look: Peanut Brittle Recipe
- ⏲️ Prep Time: 30 minutes
- ⏲️ Cooling Time: 45 minutes
- ⏲️ Total Time: 1 hour 15 minutes
- 🍽️ Yield: 14 ounces (416g)
- 🥕 Dietary Info: Vegetarian, Gluten Free
- ⚡ Calories: 144 calories per serving (based on nutrition facts in recipe card)
- 🥜 9 Ingredients: sugar, corn syrup, water, salt, peanuts, butter, baking soda, vanilla extract, and coarse sea salt.
- 🥣 Method: Stovetop
- 🔪 Equipment: instant read thermometer, 2-quart heavy based saucepan, 11x17-inch cookie sheet, parchment paper.
- ⭐ Expert Tip: Measure all your ingredients before starting and prep the pan. This recipe goes quickly!
- 🍬 Flavor & Texture: This peanut brittle has a rich color, a crisp, crunchy texture, and the perfect balance between salty and sweet.
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Why This Recipe Works
- Perfect Salty-Sweet Balance: Unlike most recipes that skimp on the salt, we add salt to the candy itself and sprinkle more on top. This is crucial to balancing the flavors and cutting excess sweetness.
- Classic Flavor & Simple Ingredients: This old fashioned recipe brings this classic candy to life with 9 simple ingredients you probably already have in your pantry.
- Human-Tested Recipe: We have made this recipe 3 times to optimize the flavor and texture and to ensure that it turns out perfectly for you every time.
Featured Comment
⭐⭐⭐⭐⭐ "This peanut brittle balances salty and sweet with the crunch of peanuts. It's not too hard, and it has a wonderful golden color."
- Beth
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Ingredients
Wondering what ingredients you need to make your own peanut brittle? It's simpler than you might think. Here's the key ingredients you'll need for this recipe.
- Salted, Dry Roasted Peanuts: I highly recommend using salted, dry roasted peanuts for the best flavor. Salt really helps the peanut brittle taste its best.
- Light Corn Syrup: This sweetens the mixture and helps the brittle have a crisp, glassy texture since the corn syrup prevents sugar crystallization.
- Unsalted Butter: A couple tablespoons of unsalted butter adds richness and a great flavor to the brittle. Cut it in cubes to help it melt faster.
- Baking Soda: This is one of the most important ingredients, as the baking soda reacts with the sugars to foam and bubble, giving the peanut brittle a lighter texture, which makes it easier to eat.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Want a Darker Color? Swap the light corn syrup for dark corn syrup.
- Can't Have Peanuts? Substitute with your favorite type of nut--just chop it up well before incorporating it into the mixture. Chopped pecans or walnuts are delicious options.
How to Make Peanut Brittle
- Pour the sugar, corn syrup, water, and salt into a heavy based, 2-quart saucepan.
- Stir over medium heat until the sugar dissolves. Bring to a gentle boil, then continue to cook until the mixture reaches 250°F on a thermometer. Be sure to stir frequently to prevent burning.
- Mix in the peanuts, then stir and cook until the mixture reaches 300°F on the thermometer.
- Immediately remove the pan from the heat and add the butter, baking soda, and vanilla extract. Stir until well combined. Be careful, as the mixture is very hot!
- Pour the mixture onto the prepared pan and spread it into an even layer. Sprinkle it generously with the coarse sea salt.
- Allow it to cool completely at room temperature, about 45 minutes.
- Break into pieces of your desired size with your hands once the brittle has cooled completely.
- Enjoy right away or store in a metal cookie tin with parchment paper between each layer of brittle.
Peanut Brittle FAQs
The secret is monitoring the temperatures closely with a good candy or instant read thermometer as the mixture is cooking. Also, don't substitute the baking soda; it's a key ingredient that gives the brittle its texture. Be sure to add salt to the mixture and sprinkle extra on top to add flavor and cut extra sweetness.
Yes, you can make it without corn syrup, but it's a little more tricky to do. Corn syrup prevents sugar crystallization, which makes the candy more stable. If you're making it without corn syrup, you'll need to use more sugar (to substitute for the corn syrup), and you'll need to add a pinch of cream of tartar to help it stabilize. Check out this recipe for peanut brittle without corn syrup for a more detailed method.
Keep leftover peanut brittle in a cool, dry place for up to 1 month. It keeps best in a metal cookie tin with a piece of parchment paper between each layer of brittle, or you can wrap the candy in cellophane bags for gift giving.
To freeze peanut brittle, let it cool completely, then place it in airtight container or freezer bag with a piece of parchment paper between each layer of brittle.
Never refrigerate peanut brittle, as it will make the candy weep (get wet and sticky).
Serving Suggestions
This peanut brittle is the perfect addition to your Christmas cookie tins, as it makes a great gift that people love. Round out your Christmas cookie exchange or gift giving with other candies and cookies, like our easy chocolate turtles, easy mocha truffles, or chocolate peppermint cookies.
Expert Tips
- Measure all ingredients and prep the pan before you start. The recipe moves along quickly, and you'll need everything ready to go.
- Use a candy or instant read thermometer to monitor the temperature as the mixture cooks. Keep a close eye on it!
- Avoid storing peanut brittle in the fridge or in a humid place. High moisture levels will make the brittle weep (get wet and sticky).
Other Christmas Candy Recipes You'll Love
Recipe
Peanut Brittle
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ cup filtered water
- ¼ teaspoon table salt
- 1 cup salted roasted peanuts
- 2 tablespoons unsalted butter
- ¾ teaspoon baking soda
- ¾ teaspoon vanilla extract
- 1 teaspoon coarse sea salt, or flaky salt
Equipment
- 2 quart saucepan heavy based
- 11x17-inch cookie sheet rimmed
Instructions
- Line an 11x17-inch rimmed cookie sheet with parchment paper (not wax paper) and set aside.
- Pour the sugar, corn syrup, water, and salt into a heavy based, 2-quart saucepan and stir over medium heat until the sugar dissolves.
- Bring to a gentle boil, then continue to cook until the mixture reaches 250°F on a thermometer. Be sure to stir frequently with a wooden spoon to prevent burning.
- Mix in the peanuts, then stir and cook until the mixture reaches 300°F on the thermometer.
- Immediately remove the pan from the heat and add the butter, baking soda, and vanilla extract. Stir until well combined. Be careful, as the mixture is very hot and will foam and bubble when you add these other ingredients.
- Pour the mixture onto the prepared pan and spread it into an even layer. Sprinkle generously with the coarse sea salt, then allow it to cool completely at room temperature, about 45 minutes.
- Break into pieces with your hands. Enjoy!
Notes
- Makes 14 ounces (416g).
- Measure all ingredients and prep the pan before you start. The recipe moves along quickly, and you'll need everything ready to go.
- Use a candy or instant read thermometer to monitor the temperature as the mixture cooks. Keep a close eye on it!
- Avoid storing peanut brittle in the fridge or in a humid place. High moisture levels will make the brittle weep (get wet and sticky).
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
This peanut brittle balances salty and sweet with the crunch of peanuts. It's not too hard, and it has a wonderful golden color.
Emma Fajcz
Thanks for your review, Beth!
Alex
this peanut brittle doesn’t not stick in your teeth and it has the perfect amount of salt in it! The flavor of it is really good!!
Emma Fajcz
So glad you enjoyed it, Alex!