Peanut Brittle

Learn how to make old fashioned peanut brittle in a few, no fail, easy steps! This homemade peanut brittle recipe has been made countless times and always turns out perfectly time and again.

Around our house, holiday season isn’t complete without several batches of old fashioned peanut brittle. Making this homemade gift started when I was a child and now continues with my own family.

Growing up, every year our teachers looked forward to receiving a tin filled with addictive, crunchy peanut brittle from us. Since there were six of us, however, they inevitably feigned surprise when they opened our Christmas gifts.

Why Homemade Peanut Brittle Makes the Perfect Gift

Turns out Mom was on to something. I’ve learned firsthand why her peanut brittle recipe makes ideal holiday treats for family and friends this time of year.

• It’s economical to make. Make batches and batches of peanut brittle and it still won’t break the bank.
• Peanut Brittle has a long shelf life. It can be made weeks in advance, which is helpful during the busy holiday season.
• Making homemade brittle is a quick, easy process. Make a batch in 15 minutes and no oven is required!
• Homemade candy is easy to wrap and transport. This is a present your kids can be trusted transporting to school. Check out chocolate bark recipe (another great homemade gift idea😉) to learn how to creatively wrap food gifts.

Equipment needed

Making peanut brittle requires a baking sheet, a saucepan, and a candy thermometer.

1. Candy Thermometer – This is the most paramount equipment when making any homemade candy, such as fudge, toffee, or brittle. Temperatures must be spot on for the recipe to work.

For years I used an inexpensive candy thermometer that clips onto the side of saucepan. This worked to achieve results, but it was very frustrating to work with.

These types of thermometers have to be submerged in the liquid the whole time in order to slowly and gradually read the temperature. This means it won’t read the temp quickly enough to just dip it in time from time.

Plus, it’s awkward to avoid hitting while stirring. So, I’d hold it in place with one hand, while stirring with the other.

Also, clipping the thermometer in place may skew readings. Temperature is measured for that location only.

I upped the ante recently and purchased a Thermapen Mk4, which I’ve been eyeing since it’s always featured in Cook’s Illustrated and America’s Test Kitchen. Best. Purchase. Ever.

This instant read thermometer gauges an absolutely spot on temperature in only two seconds! Therefore, dip in and out periodically instead of holding it in the pan.

A Thermapen has many other uses. Besides candy making, I use my Thermapen for meat temperatures, water temps when proofing yeast, testing oil temperatures for frying, making yogurt, and tempering chocolate.

2. Saucepan – Ideally use a heavy saucepan to conduct heat evenly and prevent scorching the sugar. I truly believe great cookware makes an immense difference with results. Personally I use the Calphalon Tri-Ply Stainless Steel set, because it’s affordable compared to flashier brands, performs fantastically, and will last a lifetime. I used the 2.5 quart sauce pan for this recipe.

3. Baking Sheets – Although any baking sheet will do because it’s simply used to cool the peanut candy, Nordic Ware baking sheets are rated the best in Cook’s Illustrated, are very affordable, and great for baking.

HOW TO MAKE PEANUT BRITTLE RECIPE

1. Butter a baking sheet and set aside. Alternatively use parchment paper or a silicone baking mat.
2. In a large heavy saucepan combine sugar, corn syrup, water, and salt over medium heat until sugar is dissolved.
3. Bring to a boil and stir in peanuts. Continue cooking over medium heat, stirring, and checking temperature with a candy thermometer. Cook, stirring constantly, until the mixture reaches exactly 300ºF / 149ºC.
4. Remove from heat. Stir in baking soda and room temperature, softened unsalted butter. Pour onto buttered cookie sheet.
5. Spread hot mixture out in an even layer using a wooden spoon or rubber spatula. As it starts to cool, pull with a fork to stretch out more.
6. Cool completely and break into large pieces.

why add baking soda? 

Although some recipes don’t use baking soda, these have a larger margin of error. The baking soda creates micro air bubbles, making it brittle instead of dense and possibly chewy.

How to Store peanut brittle 

If you need to store peanut brittle, good news! It has a long shelf life when properly stored. It lasts a couple months if properly stored in an airtight container. Simply place the brittle in a completely dry container (ie. food storage container, lidded jar, or tin) away from extreme temperatures.

Can It be frozen or refrigerated?

Do not freeze or refrigerate brittle because of the humidity and moisture. It will become sticky and lose its crunch.

Tips / Tricks and Problems Solved

• When making any candy make sure all the ingredients and equipment are ready to go before starting. Timing is crucial and this will avoid any mishaps.
• Exact temperature is key when making Nut brittle. Make sure your thermometer is properly calibrated (see “Why is my peanut brittle chewy”) and precise.
• Use a bigger saucepan, at least triple the volume of the ingredients. The boiling syrup increases in volume, so there has to be ample room for expansion.
• Do not double or triple the recipe. Make one batch at a time. Luckily the process goes quick!
• Can parchment paper or a silicone mat be used instead of greasing the pan? Yes, but DO NOT USE WAX PAPER, which will melt and stick to the peanut brittle.
• If you prefer more nuts to candy ratio, increase the amount of peanuts up to 1 1/2 cups.

Why Is My Peanut Brittle Chewy / Sticky / Didn’t Harden?

This is a temperature issue. Make sure the candy thermometer reaches exactly 300ºF / 149ºC, which is hard crack stage, before pouring onto baking sheet. See “Equipment Used to Make Peanut Brittle” for my recommended thermometer.

If your peanut brittle is still chewy after it cools, you may be able to save it! First test your thermometer in a saucepan of boiling water for a few minutes. 

It should read 212ºF (100ºC). If not, calibrate accordingly so you know what the “true” 300ºF is on your thermometer.

1. Break up the brittle and place it in a glass, microwave-safe bowl. Heat on HIGH heat 1-2 minutes until soft and semi-melted. Melting it in the microwave first prevents it from burning in the pan before it liquifies and is stirrable.
2. Transfer the semi-melted brittle to a a clean saucepan. Continue heating over medium heat until it reaches the adjusted 300ºF temperature.
3. Immediately remove from the heat and add additional 1/2 teaspoon of baking soda. Pour onto prepared baking sheet and let it cool again. 

Substituting Different Nuts

Wondering if different nuts may be substituted? Yes!

To make nut brittle, any preferred nut will work, such as cashews, almonds, pecans, hazelnuts, or mixed nuts. The nuts should measure 1 – 1 1/2 cups total. 

More Homemade Candy Recipes

• Buckeye Turtles combines the best buckeye candy recipe with a turtle topping drizzled over top
• Tiger Butter has melted chocolate and peanut butter swirled together with chopped peanut butter cups on top. 
• Microwave Caramel Corn is ridiculously quick and simple to prepare, and the best caramel corn recipe ever! 
• Candied Pecans comes together in only 5 minutes on your stove top!

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Peanut Brittle

Learn how to make the best, homemade, old fashioned peanut brittle in a few easy steps! This peanut brittle recipe turns out perfectly time and again.

4.08 from 38 votes

Print Pin Rate

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 10

Author: Melissa Erdelac

Ingredients

• ▢ 1 cup granulated sugar
• ▢ ½ cup light corn syrup
• ▢ ¼ teaspoon salt
• ▢ ¼ cup water
• ▢ 1 ¼ cups salted peanuts, cocktail peanuts, Spanish peanuts, or any other preferred nut
• ▢ 2 tablespoons softened butter, plus extra for greasing
• ▢ 1 teaspoon baking soda

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions

• Grease a large baking sheet with some butter, or line with parchment paper, or silicone baking mat. Reserve the 2 tablespoons softened butter for recipe.
• In a medium saucepan combine the sugar, water, salt, and corn syrup. Cook over medium heat until sugar dissolves and mixture starts to boil. Stir in peanuts.
• Set a candy thermometer in place and continue to cook, stirring intermittently until temperature reaches exactly 300ºF / 149ºC. This will take about 10 minutes and mixture will get very thick. 
• Immediately remove from heat and stir in butter and baking soda vigorously. (Be careful it will boil up and expand) Pour onto the prepared baking sheet. Spread with a silicone spoon, then pull more with a fork, until it almost fills up the baking sheet.
  
• Cool and break into pieces. Store in tin or another airtight container.
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Recipe Notes

 

Tips / Tricks and Problems Solved

• When making any candy make sure all the ingredients and equipment are ready to go before starting. Timing is crucial and this will avoid any mishaps.
• Use a bigger saucepan, at least triple the volume of the ingredients. The boiling syrup increases in volume, so there has to be ample room for expansion.
• Peanut brittle turns out best if the recipe is not doubled or tripled. Make one batch at a time. Luckily the process goes quick!
• Parchment paper or a silicone mat be used instead of greasing the pan, but DO NOT USE WAX PAPER, which will melt and stick to the peanut brittle.

 

Why Is My Peanut Brittle Chewy / Sticky / Didn’t Harden?

This is a temperature issue. Make sure the candy reaches exactly 300ºF / 149ºC, which is hard crack stage, before pouring onto baking sheet. See “Equipment Used to Make Peanut Brittle” for my recommended thermometer.

If you’re peanut brittle is still chewy after it cools, you may be able to save it! First test your thermometer in a saucepan of boiling water for a few minutes. 

It should read 212ºF (100ºC). If not, calibrate accordingly so you know what the “true” 300ºF is on your thermometer.

1. Break up the peanut brittle and place it in a glass, microwave-safe bowl. Heat on HIGH heat 1-2 minutes until soft and semi-melted. Melting it in the microwave first prevents it from burning in the pan before it liquifies and is stirrable.
2. Transfer the semi-melted brittle to a a clean saucepan. Continue heating over medium heat until it reaches the adjusted 300ºF temperature.
3. Immediately remove from the heat and add additional 1/2 teaspoon of baking soda. Pour onto prepared baking sheet and let it cool again. 

 

How to Store

Peanut Brittle has a long shelf life and, if properly stored, can last a couple months. Simply place brittle in a completely dry, air tight container (food storage container, ziplock bag, lidded jar, or tin), away from extreme temperatures.

Do not freeze or refrigerate peanut brittle because of the humidity and moisture. The peanut brittle will become sticky and lose its crunch.

 

Adapted from Allrecipes

Nutrition

Calories: 230kcal | Carbohydrates: 35g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 218mg | Potassium: 108mg | Fiber: 1g | Sugar: 33g | Vitamin A: 75IU | Calcium: 18mg | Iron: 0.6mg

Course: Dessert

Categories: Christmas Desserts Fall Gluten Free Holidays Quick and Easy Recipes Snacks Spring Summer Winter

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