Learn how to make the best 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 with a light, crisp texture. Discover many expert tips right here, such as how to store, fixing sticky, chewy nut brittle, and more!
Around our house, holiday season isn’t complete without several batches of classic 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 candy from us. Since there were six of us, however, they inevitably feigned surprise when they opened our gifts year after year.
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.
- Enjoy a naturally gluten-free Christmas treat! When you are looking for gluten free dessert recipes to please all, nut brittle definitely hits the mark.
- 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 homemade 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
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Butter a baking sheet and set aside. Alternatively use parchment paper or a silicone baking mat.
- In a large heavy saucepan combine sugar, corn syrup, water, and salt over medium heat until sugar is dissolved.
- 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.
- Remove from heat. Stir in baking soda and room temperature, softened unsalted butter. Pour onto buttered cookie sheet.
- 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.
- 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, light, and airy instead of dense and possibly chewy.
best way to Store
Nut brittle has a long shelf life when properly stored. It lasts a couple months 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.
- 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.
- Transfer the semi-melted brittle to a a clean saucepan. Continue heating over medium heat until it reaches the adjusted 300ºF temperature.
- 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!
Click here to see the
step-by-step web story instructions for this recipe!
SAVE THis recipe for PEANUT BRITTLE TO YOUR PINTEREST BOARD!
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Peanut Brittle (Easy, No Fail Recipe)
Ingredients
- 1 cup granulated sugar
- ½ cup light corn syrup
- ¼ teaspoon salt
- ¼ cup water
- 1 ½ cups salted peanuts, cocktail peanuts, Spanish peanuts, or any other preferred nut
- 2 tablespoons softened butter, plus extra for greasing
- 1 teaspoon baking soda
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.1 cup granulated sugar,½ cup light corn syrup,¼ teaspoon salt,¼ cup water,1 ½ cups salted 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.2 tablespoons softened butter,,1 teaspoon baking soda
- Cool and break into pieces. It takes a few hours for the brittle to fully set and eliminate any "chewiness." Store in tin or another airtight container.
- DID YOU MAKE THIS RECIPE?? DON'T FORGET TO LEAVE FEEDBACK AND/OR CLICK A STAR RATING ON THE RECIPE CARD!
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.
- 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.
- Transfer the semi-melted brittle to a a clean saucepan. Continue heating over medium heat until it reaches the adjusted 300ºF temperature.
- 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 AllrecipesNutrition
This post contains affiliate links and was sponsored by ThermoWorks.
Anonymous says
Disappointing hard texture.
Melissa Erdelac says
I’m so sorry to hear this, but I’d love to hear more so I can help. Peanut brittle is supposed to be hard. Do you mean it was chewy or not brittle? It sounds like it may have cooked too long.
Best,
Melissa
Kim says
First time making peanut brittle and it turned out perfect. Great recipe, great instructions made great peanut brittle! My husband loves it and will definitely make it again.
Melissa says
Thank you, Kim! I really appreciate you taking the time to let me know!
Best,
Melissa
Scott says
Tried this out this afternoon. It came out better than I expected. I have been trying to replicate the brittle my great–grandfather used to make. This is close. I do not think his recipe used baking soda. I also used his old marble slab to pour and cool the batch. Pretty good, tasty, and crunchy. No complaints from the family either.
Thanks!
Melissa says
Hi Scott,
Thank you so much for sharing. I love how you have his marble slab. What a priceless kitchen gem! Although some recipes don’t use baking soda, these have a larger margin of error. The baking soda creates micro-pockets of air, making it brittle instead of dense and possibly chewy. If your great-grandfather had a marble slab for candy making he probably perfected the technique, though (and probably didn’t even use a candy thermometer!)
Best,
Melissa
Deborah says
Made this for the 2nd time turned out great both times ,This is the only recipe I’ve ever saw with both brown and white sugar..I give it A++++++++❤️
Melissa says
Awesome! Thanks for the fantastic grade!
Best,
Melissa
Anonymous says
Tried this today and it turned out great! Thank you!
Melissa says
So glad it worked out well for you. Thanks for letting me know!
Best,
Melissa
Bonnie says
Made this for the frist time. Turned out great. Thank you for great instructions.
Melissa says
Hi Bonnie,
I’m so glad! And thank you for taking the time to let me know!
Best,
Melissa
Sam says
I’ve made this twice this weekend and both times it’s been great. I had given up on brittle because mine kept turning out hard to chew. This was perfectly crisp and easy to eat. This is 100% my keeper recipe for peanut brittle. Thanks so much for sharing.
Melissa says
Hi Sam,
Yay! I’m so glad I saved you from giving up on brittle! It’s the perfect thing to make around the holidays. Thank you so much for taking the time to write. Happy holidays!
Melissa
Lana says
So there is no vanilla flavoring or did I missit ?
Melissa says
Hi Lana,
No, it doesn’t include vanilla extract, but definitely wouldn’t hurt to add it! If you do, add it when you stir in the butter and baking soda.
Best,
Melissa
Tim Hughes says
I DEFINITELY use vanilla. MEXICAN vanilla to be exact. You are missing out if you don’t.
Melissa says
Hi Tim,
Adding vanilla is never a bad idea! Did you try the recipe? I’m just curious because you rated it 3 stars?
Thanks for taking the time to write!
Best,
Melisa
Darlene Annen says
This is the best and easiest peanut brittle I’ve ever made and I’ve been doing so for 60 years.
Melissa says
Hello Darlene,
What a wonderful thing to hear! I’m so glad this recipe was such a success for you. Have a wonderful holiday!
Best,
Melissa
Jami says
Omg!! I have always been intimidated by peanut brittle! 🤭 this was a no fail, perfectly delicious brittle! If I can do it, anyone can do it! Thank you for this recipe!
Melissa says
Yeah! This makes me so happy! Thank you so much for sharing, Jami.
Best,
Melissa
Tim Hughes says
I have found that most peanutbrittle recipes are in general are the same. I my opinion it’s the “tweaks” that separates it from the other’s. I see people using sauce pans. CAST iron works much better in my “opinion “. It distributes heat better. Mine is a 100 year old wagner which grandmother used mother used now I use. I only use it to make my peanutbrittle. I don’t use thermometers. They are sometimes inaccurate and they break. And they get in they way. I was taught to go by sight and smell. And you are missing out if you don’t use pure Mexican vanilla. I use a pizza pan buttered and put in the freezer until you are ready to use it. This is all just my opinion.
Melissa says
Hi Tim!
Thank you so much for all those tips. I think the pan does make all the difference when cooking candy. The heavier the better, so cast iron would be great! Do you use a shallow cast iron pan, like a skillet?
Tim Hughes says
Hello! Thanks for responding my skillet is a fry pan 2″ deep. It is just my opinion but what I have written works for me. I have about 150 customers who will agree.
Cavet says
Turned out great! It’s cooling now
Melissa says
Yay! Enjoy while it lasts!
Valerie says
Can u use honey roasted peanuts
Melissa says
Sure, You can pretty much substitute any kind of nut. Enjoy!
Nancy says
Quick question. Do you use raw peanuts or salted peanuts?
Melissa says
Salted peanuts. Not dry roasted, but the kind in the can. You can use cocktail peanuts, Spanish peanuts, or another preferred nut, like cashews. I’ll clarify in the recipe. Thanks!
Chris says
Just made it myself and it’s delicious. Great recipe !
Melissa says
Thanks, Chris! So happy you liked it. Thank you for letting me know. 🙂
Katie Huff says
Just got done making this. It was my first attempt at peanut brittle and turned out great! Thank you. The only problem is that I can’t stop eating it. I want to give it as gifts but I’m not sure it’ll last that long.
Melissa says
That’s funny! When I make it I have to hide it from my husband or he will eat the entire thing before I can wrap it up and give it away! So glad you are enjoying it!
Sandi says
Love this recipe. It turned out perfect the first time! Thanks for sharing. 🙂
Melissa says
I really appreciate you taking the time to let me know. That always makes my day! I just wrote out my holiday baking list, and I don’t think there has ever been a year I haven’t made this.