Erin’s Recipe Rundown
Texture: Crispy, crunchy candy.
Taste: A buttery, salty-sweet treat with roasted peanuts.
Ease: Surprisingly easy — homemade candy doesn’t need to be intimidating!
Top Tips: Prepare all ingredients first and have a candy thermometer ready so you can work fast without the stress!
Would I make these again? 100% yes! This one is a family favorite at Christmastime and it makes a large batch perfect for sharing with loved ones and friends. Plus it’s naturally gluten-free!
xoxo erin
Here is the original recipe from my Grandma’s cookbook. It comes from a woman named Linda Lou Bennett.
This post was originally published in December 2023. It was updated with new photos and instructions in November 2024.
I’ll be the first one to admit homemade candy recipes can be intimidating, but this is the perfect beginner recipe. I promise it will make you look like a candy-making pro!
Made with simple ingredients and the option to top it off with a sprinkle of sea salt, this peanut brittle recipe makes the perfect salty-sweet treat! Plus it’s a great make-ahead recipe that makes more than enough for holiday gift-giving.
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Peanut Brittle
- Make-Ahead/Storage/Freezing Instructions
- Why do I need to put baking soda in the peanut brittle?
- Can I use other nuts besides peanuts?
- How do I keep the sugar from crystallizing?
- Why is my peanut brittle chewy or sticky?
- Peanut Brittle Recipe Tips
- More Candy Recipes
- Easy Peanut Brittle (Grandma’s Recipe!) Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make this peanut brittle. Jump to the recipe card below for the exact measurements
- Corn syrup: Light corn syrup sweetens the brittle, adds shine, and gives it a delicious texture. It helps keep the sugar from crystallizing too!
- Baking soda: Baking soda creates all the little air bubbles in peanut brittle, giving it a perfect crunchy texture. It’s not peanut brittle without it!
- Butter: The butter adds a bit of richness and delicious flavor to the brittle. Salted butter adds more depth of flavor than unsalted!
- Peanuts: We can’t make this recipe without peanuts! I like using roasted, unsalted peanuts. We’re already adding salt to the brittle, and roasted nuts have a bit more flavor and better texture than raw peanuts.
- Salt/Vanilla: I love adding a hint of pure vanilla extract and a sprinkle of Kosher sea salt to my brittle recipe. Real vanilla extract enhances the buttery, caramel flavor of the brittle.
You also might like these recipes from the same church cookbook: caramels, nougat, English toffee and pecan log.
How to Make Peanut Brittle
Here’s an overview of how to make this peanut brittle. You can jump to the recipe for the full instructions!”
- In a large, heavy bottomed saucepan: Combine the sugar, corn syrup, and water over medium heat.
- Cook to temperature: Stir the mixture occasionally until it begins to boil. Continue to cook until it reaches 270°F on the candy thermometer (about 6-8 minutes).
- Add ingredients: Add the peanuts to the mixture and cook to 300°F (about another 8-10 minutes). Quickly remove the mixture from the heat and stir in the butter, baking soda, salt, and vanilla.
- Pour on prepared baking sheet: Spread the peanut brittle evenly across the prepared baking sheet. Allow to cool at room temperature until it has hardened and set (about 1 hour). Break into large pieces and garnish with a little flakey sea salt (optional). Enjoy!
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: This is such a great make-ahead recipe! The peanut brittle can be made up to 2 weeks ahead of time.
To Store: Store in an airtight container at room temperature for up to 2 weeks. You can add a layer of parchment or wax paper between the layers to help prevent sticking.
To Freeze: Wrap pieces in wax or parchment paper, then store in an airtight container or freezer bag (removing as much air as possible). Freeze for up to 3 months. Thaw at room temperature.
Why do I need to put baking soda in the peanut brittle?
Baking soda adds air bubbles which gives it the “brittle” texture. It’s added after the mixture is removed from the heat, along with butter, vanilla, and salt. Once the brittle cools, it has the light, crispy texture that this candy is known for.
Can I use other nuts besides peanuts?
Yes! You can substitute almonds, cashews, or pecans in place of the peanuts or create a combo of nuts, just use the same quantity as the recipe calls for!
How do I keep the sugar from crystallizing?
The light corn syrup helps to prevent crystallization. Stirring gently, especially early on, and avoiding splashing sugar onto the sides of the saucepan can also help. If crystals form on the edges, you can take a brush and dip it in water, then wipe away the crystals.
Why is my peanut brittle chewy or sticky?
Chewy peanut brittle usually means it didn’t reach a high enough temperature during the cooking process or it hasn’t cooled completely yet. Make sure it cools all the way. If it is still chewy, then it wasn’t cooked long enough to reach the right temperature. Peanut brittle can become sticky from humidity after cooking so it’s important to store it in an airtight container once it’s cool.
Peanut Brittle Recipe Tips
- I like using roasted, unsalted peanuts for this brittle recipe. We’re already adding salt to the brittle, and roasted nuts have a bit more flavor and better texture than raw nuts.
- For perfect peanut brittle, gather all of your ingredients and measure them into bowls before starting. You’ll want to work quickly once you get started!
- It’s essential to use a candy thermometer to ensure the proper temperature. If the mixture gets too hot or cold, the texture will be off!
More Candy Recipes
Easy Peanut Brittle (Grandma’s Recipe!)
Ingredients
- 2 ½ cups (500g) granulated sugar
- 1 ¼ cups (300ml) light corn syrup
- 1 ¼ cups (300ml) water
- 16 ounces peanut halves
- 3 tablespoons butter, diced and at room temperature
- 1 ½ teaspoons baking soda
- 1 ¼ teaspoons kosher salt
- 1 teaspoon vanilla extract
Instructions
- Line a rimmed baking sheet with parchment paper or foil and spray it lightly with nonstick cooking spray.
- Gather all of your ingredients and measure them into bowls before starting.
- Add the granulated sugar, light corn syrup, and water to a large, heavy bottomed saucepan set over medium heat.
- Cook, stirring occasionally, until the mixture begins to boil. Cook the mixture until it reaches 270°F on a candy thermometer. Be patient – this should take about 6-8 minutes.
- Next, add the peanuts and cook the candy until it reaches exactly 300°F. This should take another 8-10 minutes.
- Quickly remove the candy from the heat and stir in the butter, baking soda, salt, and vanilla.
- Pour the brittle onto the prepared baking sheet and spread it into an even layer.
- Allow the brittle to cool at room temperature for 1 hour, or until it has hardened and set. Then break it into large pieces and enjoy. Garnish with a sprinkle of flakey sea salt, if desired.
Can you use ghee in place of the butter for dairy free brittle?
Can you refrigerate this after it sits for an hour?
Yes that should work!
Love peanut brittle and will try this recipe.