Easy Peanut Brittle (Grandma’s Recipe!)

peanut brittle in a baking pan with parchment paper

Meaningful Eats

Easy Peanut Brittle (Grandma’s Recipe!)

20 servings

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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Author Erin Collins

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.

Notes

Peanuts: I like to use roasted, unsalted peanuts. We already add salt to the brittle, and roasted nuts have a bit more flavor and better texture than raw nuts.

Pre-measure & Work Quickly: 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!

Candy Thermometer: 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!

To Make-Ahead: This is such a great make-ahead recipe! It can be made up to 2 weeks in advance.

To Store: Store in an airtight container at room temperature for up to 2 weeks. Add a layer of parchment or wax paper between the layers to 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.

Nutrition