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Peanut Brittle is a classic buttery and crunchy candy that no one will be able to resist munching on. It’s perfect for packaging and giving away during the holidays.
We also love making Homemade Toffee, Slow Cooker Cinnamon Almonds, Microwave Caramels, and Reese’s Fudge. They make the perfect neighbor gifts!
Peanut Brittle Recipe
Hey there! Melanie here again from Garnish & Glaze and today I’m sharing one of my very favorite candies– Peanut Brittle. For as long as I can remember, my grandmother always had peanut brittle in a dish hanging around at her house. It wasn’t homemade but it was the best there was- See’s Candies. I could eat my weight in that stuff and the same is true for this homemade Peanut Brittle. Practically a fourth of this was gone by the end of the photo shoot.
I love making Homemade Caramels but for some reason was always a little fearful of making brittle. Come to find out, Peanut Brittle is actually quite similar to making caramel, you just cook it to a higher temperature.
As I researched recipes to create the very best peanut brittle, I found that most of them only used a couple tablespoons of butter. From my many years of munching on See’s Candies Peanut Brittle, I knew I’d need more than that. This brittle is perfectly smooth, buttery, and crunchy. Just what peanut brittle should be.
What are the ingredients for peanut brittle?
- sugar
- karo syrup
- water
- butter
- roasted peanuts
- baking soda
- vanilla
How do you make Homemade Peanut Brittle?
- Line a 10×15 inch baking pan with parchment paper and set aside. Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
- When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
- Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
Can you pour peanut brittle on parchment paper?
You can pour the mixture onto a parchment lined baking sheet. A granite or marble slab will also work as well.
Can you put peanut brittle in the fridge?
Store the peanut brittle at room temperature, not in the fridge. It can be stored for up to two weeks.
Now, the key ingredient in brittle that makes it so you don’t crack your tooth is the baking soda that creates little air bubbles. It’s so cool to see the caramel become all foamy when you stir it in.
Once the brittle cools and hardens, you break it into pieces by hitting it with a meat mallet or the back of a spoon. I like to hold the brittle up at and angle and then give it a good wack. You get pieces of all shapes and sizes. I prefer smaller pieces (with lots of peanuts) so I can pop it all in my mouth at once. Enjoy!
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Peanut Brittle
Ingredients
- 1 cup sugar
- 1/2 cup white Karo syrup
- 1/4 cup water
- 1/2 cup butter cubed
- 1 1/2 cups unsalted roasted peanuts
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Line a 10×15 inch baking pan with parchment paper and set aside.
- Place sugar, syrup, and water in a 2 quart with candy thermometer attached and bring to a boil over medium heat. Slowly stir in the butter a little at a time. Let mixture boil, stirring occasionally.
- When mixture reaches 250 degrees (when you drop a little of it into cold water it forms pliable strands), add the peanuts. Stir constantly for 7-10 more minutes until mixture reaches 300 degrees (when dropped in water it forms brittle strands). Immediately remove from heat, add the vanilla and baking soda, and stir until evenly combined. Pour onto parchment lined baking sheet and spread evenly.
- Let cool and set. Use a mallet or back of a spoon to crack the brittle into pieces.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This Peanut Brittle recipe has been my “go to” recipe for several years now.
I have people asking me if I could make Jalapeno Peanut Brittle. Do you have any recommendations to modify your outstanding recipe to accommodate Jalapenos?
Hi Donna, thank you so much for your comment. I have never made jalapeño peanut brittle, but from what I’ve read, you would just take one or two jalapeños depending on how spicy you want it and dice them very finely and then you cook them with the sugar syrup and water and then continue the recipe like normal. I would love to hear how it turns out!
I made this recipe today and it turned out excellent! I didn’t have a candy thermometer, so I used the multi-purpose one I use for meat (after sterilizing it). I don’t think it took a full 7 minutes to go from 250 degrees to 300 degrees, and the color started turning significantly when the correct temperature was reached. I will definitely use this recipe again!
My favorite recipe for peanut brittle. It turns out perfect every time!
Turned out perfect! I thought This is very close to my raw peanut recipe,but could not find raw peanuts this year. I admit, I only added 4 TBS of butter, but do not think it changed the recipe taste. This was a trial run before Christmas, but will use it again.
I topped the brittle with expresso Chocolate Chips just like toffee. Looks great! Added 2 tsps Vanilla
This is the best recipe I have found. Thank you very much for sharing.
Can you use raw peanuts with this?
Yes, that will work great too!
I don’t understand why most recipe post I read don’t use CAST IRON to make peanutbrittle. I have a 100 year old wagner I use only for peanutbrittle. It conducts heat better. I was taught not to use a thermometer. Simple reasons, they are at times inaccurate, break, or just get in the way. YouTube’s I see show them being moved all over the pan. Tablespoon and a half of butter is perfect for mine. Putting it in the fridge or freezer does not hurt the candy done it for over 30 years. 150 customers can’t be wrong?
This is an Awesome Recipe! I used to get Sees Candy’s Peanut Brittle for Christmas every year, my favorite commercial peanut brittle, and I’d eat a 1.5lb box in a day or two. This tastes nearly identical, and it has more peanuts in it! And it is very easy to make! I make homemade Pecan Toffee every year for Christmas gifts, and now I’ll be adding this to the mix! My only drawback is that the Recipe Description at the top talks about Fantasy Fudge, not this recipe for Peanut Brittle. I will definitely be making this at least one more time before Christmas, which is less than two weeks away.
Cast Iron is great, but a lot of people might have trouble controlling the heat, especially with an electric stove, and they might end up burning it.
I made this and substituted cashews. It was great!
That sounds great! Thank you for sharing! XOXO
I like the recipe, easy and simple. But I’m having a problem. I can never get it past 260 Degrees before it starts burning. I do live at an elevation of 5200 FT. A mile high. Could this have something to do with it? Should I use lower temperatures? Any advice would be appreciated. Thanks.
HMMM! That may make a difference but it still should not be burning at the rate. I would lower your heat setting a notch and see if that helps. The process may be a lot slower but it may also help with the burning. Hope that helps! XOXO
The temp will not go up until all the water is evaporated. My stove is induction and ranges from 1-10, I cook my brittle on 4 and raise it to 5 once the water is gone, this should be about the 230-250 deg F mark. Also be patient (especially at 5k feet), I am at 1700 ft and when I make mine it takes about 1 hour total from start to finish, go slow. Also if you want your brittle to be more ‘airy” with the air pockets in it just pore it on the cookie sheet and DO NOT spread it or disturb the pan otherwise it will fall. It will be thick but full of yummy air pockets!
I live at 3200 ft and learned that my water boils at 206 degrees, not 212. So I would check that. I also find using raw peanuts work better than roasted.
Fantastic recipe thank you for sharing ♥️?
Love this please
Can peanut brittle be made with a different type of syrup–like rice, for example–for those with a corn allergy? My dad adores peanut brittle and I’d love to make this for him, but he has developed a corn allergy in his golden years. Bah, humbug! Thanks!
Hi, I know that this is a late reply, but I used golden syrup instead of corn syrup (because I can’t find corn syrup where I live now) and it turned out well. I grew up in California and remember having See’s candy peanut brittle and loving it! This is very similar and so delicious!
Wow! what a yummy recipes, i just can’t wait to try them at home because my mouth is already watering.
This recipe is great! Followed it exactly the first time but the second time I used lightly salted peanuts and doubled the vanilla and it came out amazing!
Peanut brittle is a holiday favorite at our house too! This recipe looks delicious!!