This peanut brittle recipe comes from a treasured church cookbook that my Grandma put together with her friends back in the 70s! It’s crisp and buttery, perfectly sweetened, and loaded with roasted peanuts.
You also might like these recipes from the same church cookbook for caramels, nougat, English toffee and pecan log candy.
Peanut brittle is a family favorite during the Christmas season, and makes a great gift for friends and neighbors!
As long as you prepare your ingredients up front and have a candy thermometer on hand, you too can become a peanut brittle pro! Top it off with a sprinkle of flakey sea salt for the perfect salty-sweet treat!
Here is the original recipe from my Grandma’s cookbook. It comes from a woman named Linda Lou Bennett.
Why I Love This Recipe
- Sweet, crisp, and buttery: Peanut brittle is made from simple ingredients like corn syrup, butter, sugar, and peanuts. Plus, the buttery, crispy texture simply can’t be beat!
- Classic vintage recipe: Coming from an old church cookbook, this recipe is as old-fashioned as it gets.
- Surprisingly easy to make: I’ll be the first one to admit that some homemade candy recipes can be intimidating. But if you’re new to candy making, peanut brittle is the perfect recipe to start with.
- Great for holiday gifting: This recipe makes a large batch so it’s great as to give your neighbors, co-workers, and loved ones during the holidays!
Ingredients You’ll Need
Here are a few notes on the key ingredients for this peanut brittle:
- Corn syrup: Corn syrup sweetens the brittle, adds shine, and gives it a delicious texture.
- Baking soda: Baking soda helps create all the little air bubbles in peanut brittle, giving it a perfect crunchy texture.
- Butter: Butter adds a bit of richness and delicious flavor to the brittle. Salted butter adds more depth of flavor than unsalted butter!
- 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.
How to Make Peanut Brittle
- 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 270F on a candy thermometer and is golden brown in color. Be patient– this should take about 6-8 minutes.
- Next add the peanuts and cook the candy until it reaches exactly 300F. This should take another 8-10 minutes.
- Quickly remove the candy mixture from the heat and stir in the butter, baking soda, salt, and vanilla.
- Pour the brittle mixture onto the prepared baking sheet and spread it into an even layer.
- Let the brittle cool at room temperature for 1 hour, or until it has reached the hard crack stage. Then break it into large pieces and enjoy. Garnish with a sprinkle of flakey sea salt, if desired.
Storage Instructions
Store any leftover brittle in an airtight container at room temperature for up to one week.
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
- Best Marshmallow Fudge Recipe
- Rolo Pretzel Bites
- Peanut Balls with Rice Krispies
- Peanut Butter Bars
- Caramel Corn
Peanut Brittle (Church Cookbook Recipe!)
Ingredients
- 2 ½ cups granulated sugar
- 1 ¼ cups light corn syrup
- 1 ¼ cups 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 pure 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 270F 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 300F. 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.
Notes
- 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!
Nutrition
FAQs
Peanut brittle is made from a sugar mixture that includes corn syrup, butter, and a few other ingredients like baking soda, water, and salt. These ingredients are boiled over the stovetop in a heavy-bottomed pan, and then spread over peanuts on a rimmed baking sheet. Once the mixture cools, it has a deliciously crispy and buttery texture.
Peanut brittle most likely originated in Europe, where the Celts made a similar bark by baking sugar and peanut butter. Irish settlers brought the candy to America in the 1830s, where it became especially popular in the South. Today, most Americans associate this classic candy with the holiday season.
Baking soda adds air bubbles to candy brittle, which gives it the “brittle” texture. It’s added after the sugar and corn syrup mixture is removed from the heat, along with butter, vanilla, and salt. Once the brittle cools, it has the perfect light, crispy texture that this candy is known for.
Can you refrigerate this after it sits for an hour?
Yes that should work!
Love peanut brittle and will try this recipe.