Simple Peanut Brittle Recipe
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This Simple Peanut Brittle recipe is one of those classic candies that never goes out of style. Crunchy, buttery, and sweet with just the right snap, it's a holiday tradition that's simple to make at home - no candy store required.
This recipe is perfect for gifting, filling candy tins, or adding to a festive dessert tray. And with just a handful of ingredients, you can whip up a batch in under an hour.
Why I Love This Peanut Brittle
When the fall season arrives, you will find me making all things pumpkin spice. But you will also find me making a batch of nut brittle.
It's always on a candy tray for Halloween, the dessert buffet at Thanksgiving, and often in my box of Christmas cookies I share. Typically, I make a couple of batches, and because they freeze well, they're a quick addition to holiday food gifts.
Speaking of the holidays, Christmas wouldn't be the same without candy. This is an excellent addition to your Christmas candy to make ahead list!
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Ingredients
Here are the handful of ingredients you'll need:
- Sugar - the base that caramelizes into a golden brittle.
- Light Corn Syrup - prevents crystallization and keeps the brittle smooth.
- Peanuts - raw or dry roasted work best; unsalted lets you control the flavor.
- Butter - adds richness and flavor.
- Baking Soda - the secret to the airy, crunchy texture.
How to Make Peanut Brittle
Begin by lining a large baking sheet with a silicone baking mat or lightly greased parchment paper.
Pro tip: Because this recipe moves quickly, I pre-measure all of my ingredients have them sitting close by the stovetop.
How to Make Peanut Brittle
- Cook the Syrup
In a heavy saucepan, combine sugar, corn syrup, and water. Cook over medium heat until the sugar dissolves, then increase the heat and cook until it reaches 300°F (hard crack stage) on a candy thermometer. - Add Peanuts
Stir in the peanuts, cooking a few minutes until golden and fragrant. - Finish with Baking Soda
Remove from heat, quickly stir in baking soda (the mixture will foam and lighten in color) and the vanilla. - Spread & Cool
Immediately pour the mixture onto the prepared baking sheet and spread it out thinly with a spatula. Sprinkle with flaky salt and let cool completely before breaking into pieces.
Variations
- Chocolate Drizzle: Once cooled, drizzle with melted chocolate for a festive finish.
- Nut Options: Try almonds, cashews, or pecans for a twist.
- Flavor Boost: Add a pinch of cinnamon, cayenne, or vanilla for extra depth.
Storage
- Store peanut brittle in an airtight container at room temperature for up to 3 weeks.
- Keep it in a cool, dry spot (humidity will make it sticky).
- To freeze: wrap tightly and store up to 3 months. Thaw at room temperature before serving.
Brittle Origins
There are many legends associated with brittles. One such story is that of a mistaken ingredient (baking soda instead of cream of tartar), some attribute the sweet confection to a Celtic origin and believes the Irish brought it to America, and yet still another says Tony Beaver, a Paul Bunyon type folk hero, actually used molasses and peanuts to control a flood, thus saving lives, and discovering a wonderful new dessert in the process.
But no matter the legends and associations, what I know is that the confection has a long family tradition in my home.
Recipe FAQs
It likely didn't reach the hard crack stage (300°F), or humidity affected the candy. Always use a thermometer for accuracy.
It's highly recommended for perfect results, but you can also test by dropping a little syrup into cold water - it should form brittle, breakable threads.
Corn syrup helps prevent crystallization. Substitutes like honey or maple syrup may cause graininess and are trickier to work with.
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Favorite Nut Brittle Recipe
Ingredients
- 2 cups sugar
- ½ cup water
- 1 tablespoon butter
- 1 cup light corn syrup
- 2 cups raw unsalted nuts
- ¼ teaspoon baking soda
- 1 teaspoon vanilla
Instructions
- Line a large baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a heavy 2-quart saucepan, combine the sugar, water, butter, and corn syrup over medium-high. Cook, stirring occasionally, until the caramel is light brown and registers 300°F on a candy thermometer, 10 to 15 minutes.
- Remove from the heat and immediately stir in the nuts, baking soda, and vanilla until just combined. The mixture will bubble.
- Quickly scrape the brittle onto a large rimmed, nonstick baking sheet. Using the back of a large rubber spatula (oil it lightly if it sticks), spread the brittle into a thin, even layer. Sprinkle evenly with salt.
- Let cool completely, about 30 minutes. Break the brittle into large shards.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
This is one of the first and still favorite candy recipes. Every fall, when the leaves begin to turn and we're looking forward to the holidays, you will find at least one batch of these timeless treasures tucked away in a candy jar.