Classic Crunchy Peanut Brittle Recipe for Homemade Candy

 

Peanut brittle is a classic hard candy enjoyed in many countries with regional variations. At its simplest, peanut brittle is nuts coated in caramelized sugar cooked until the sugar is hard and crisp. If you have a peanut allergy, you can substitute other nuts or seeds.

 

 

If someone had told me I would post a peanut brittle recipe, I would have thought they were NUTS—pun intended. For years I avoided making it because it sounded difficult. The secret to consistent results is a good candy thermometer.

A reliable candy thermometer takes the guesswork out of the process and helps you get a crisp, crackling finish every time.

Ingredients in Peanut Brittle

Peanut brittle uses only a handful of ingredients:

• sugar
• water
• light corn syrup
• dark corn syrup
• peanuts (or your preferred nut)
• butter
• baking soda
• vanilla extract

Exact measurements are listed in the printable recipe card below.

Step By Step Guide To Making Peanut Brittle

Begin by assembling your ingredients and lining large baking sheets with parchment paper.

In a large heavy-duty saucepan combine the sugar, water, and both corn syrups. Heat, stirring occasionally, until the sugar dissolves and the mixture comes to a full boil. Once boiling, stop stirring and cook over medium heat until a candy thermometer reads 260°F (the hard ball stage).

Add the peanuts and butter, stirring frequently, and continue cooking until the mixture reaches 300°F (the hard crack stage). Remove from heat, then quickly stir in the baking soda and vanilla — the mixture will foam and lighten slightly.

Pour the hot mixture onto the prepared sheets and spread as thinly and evenly as you can. Allow it to cool completely, then break into pieces.

It’s normal to end up with pieces of various sizes; use a rolling pin, the handle of a knife, or another utensil to crack the brittle if needed.

Handling Hot Candy

Hot sugar can cause severe burns. Work on stable countertops, use parchment-lined baking sheets, and pour evenly. Let the brittle cool fully before attempting to break it.

Why Use Dark and Light Corn Syrup?

Some recipes rely on sugar and water alone, but combining light and dark corn syrups helps prevent crystallization and makes it easier to reach the correct texture. Light corn syrup has a mild sweetness; dark corn syrup contains molasses-like refiners syrup that adds depth and richer caramel notes.

Troubleshooting: Not Brittle?

If your candy is chewy instead of brittle, it likely didn’t reach the correct temperature or the baking soda was omitted. A candy thermometer is the most reliable way to ensure the mixture reaches the hard crack stage. Watch for the sugar to deepen in color as an additional cue that you are close.

Can I Make It Without a Thermometer?

You can, but it’s riskier. To test without a thermometer, drop a small amount of hot candy into a cup of cold water. If it hardens into a crisp, brittle piece, the batch is ready. Be careful — overcooking can quickly ruin the candy.

Gifting Homemade Peanut Brittle

Peanut brittle makes a lovely homemade gift. Pack shards in glass jars, tins or cellophane bags and add a ribbon for an easy teacher, neighbor, or hostess gift.

More Candy Recipes

• Graham Cracker Toffee
• Candy Cane Puppy Chow
• Cinnamon Rock Candy
• Salted Nut Roll with Candy Corn
• 30+ Holiday Candy Recipes (pictured above)
• White Chocolate Cream Cheese Fudge

Let’s make some peanut brittle!

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Print Recipe

Peanut Brittle

Caramel, crunchy and peanutty peanut brittle. An old-fashioned never-fail recipe!

Prep Time
2 mins

Cook Time
25 mins

Additional Time
1 hr

Total Time
1 hr 27 mins

Course: Candy

Cuisine: American

Keyword: candy, old fashioned, Peanut Brittle, peanuts

Servings: 4 cups

Calories: 165kcal

Author: Michaela Kenkel

Equipment

• Reynolds Kitchens Non-Stick Parchment Paper
• 13×18 Half Sheet Pan
• 1-Quart Saucepan

Ingredients

• 3 cups sugar
• 2 cups water
• 3/4 cup light corn syrup
• 3/4 cup dark corn syrup
• 2 cups salted Spanish peanuts
• 2 Tablespoons butter
• 1 Tablespoon baking soda
• 1 teaspoon vanilla extract

Instructions

• Line 3 large baking sheets with parchment paper.
• In a large heavy-duty pan, combine sugar, water, and corn syrups. Bring to a boil, stirring occasionally to dissolve the sugar. When the mixture reaches a full boil, continue boiling without stirring until a candy thermometer reads 260°F (hard ball stage). Stir in the peanuts and butter, continuing to stir until the mixture reaches 300°F (hard crack stage).
• Remove from heat and stir in the baking soda and vanilla; the mixture will foam. Pour onto the lined baking sheets and spread as thinly as possible.
• Cool completely, then break into pieces.
• Store in an airtight container.

Notes

Cook time is approximate. Follow directions carefully for best results.

Nutrition

Serving: 1
|
Calories: 165 |
Carbohydrates: 41 g
|
Fat: 1 g
|
Sodium: 189 mg

This recipe was originally posted on December 17, 2012 and updated December 14, 2021 to improve the user experience.

Original recipe found at Taste of Home