homemade peanut brittle on a piece of parchment with wrapping supplies nearby
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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.
Course Dessert, gluten free dessert
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 10
Calories 230kcal
Author Melissa Erdelac

Ingredients

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/4 teaspoon salt
  • 1/4 cup water
  • 1 cup salted peanuts (not dry roasted), cocktail peanuts, Spanish peanuts, or any other preferred nut
  • 2 tablespoon 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 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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    Notes

    Making Peanut Brittle - 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!
    • 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.
    • Why is my peanut brittle chewy, sticky, or didn't harden? This is a temperature issue. Make sure the peanut brittle reaches exactly 300ºF / 149ºC before pouring onto baking sheet. See "Equipment Used to Make Peanut Brittle" for my recommended thermometer.
     

    How to Store Peanut Brittle

    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