Homemade Peanut brittle is an American classic, the kind everyone with a grandma swears she made the best and one that brings back so many nostalgic memories. Though we both didn’t grow up in the U.S., we decided to dig in and make this old-fashioned peanut brittle that tastes just like the kind most grandma's would’ve made. We hope you like it!
If you are looking for more easy Holiday recipes? Try Milk Chocolate Peppermint Bark, Maple Orange Glazed Ham, and Oven-Baked Turkey.
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Why You'll Love This Recipe
Simple, Classic Ingredients: Nothing fancy, nothing exotic. All you need is just basic pantry staples that come together to create this Easy Homemade Peanut Brittle.
Perfect for Gifting or Snacking: Makes a good amount of brittle that stores beautifully at room temperature, so it's perfect for holiday gifts or party trays.
Recipe Ingredients
You’ll need the following ingredients to make this Easy Homemade Peanut Brittle
Ingredient Notes
Sugar: Granulated white sugar is what we like to use and recommend because it caramelizes into that firm, glassy base that gives peanut brittle its snap.
Corn Syrup: Light corn syrup gives you a smooth, glossy candy instead of grainy crystals. Golden syrup or light molasses will work in a pinch, but expect to get a deeper color and slightly softer bite.
Water: Water helps the sugar dissolve evenly and controls how fast the syrup cooks.
Butter: Butter rounds out the flavor and gives the brittle a richer mouthfeel. Unsalted is what we like using because we'd rather control the amount of salt. Use room temperature butter for smoother incorporation. Dairy-free butter works too, but the flavor will shift slightly.
Peanuts: If you can, choose freshly roasted unsalted peanuts. They tend to have a toasty flavor and the right type of crunch. Almonds, cashews, or pecans can be used instead of peanuts.
Baking Soda: This is a key ingredient if you want to keep all your teeth. Baking soda creates tiny air bubbles that lighten the candy and prevent it from turning into a rock-hard sheet.
Salt: Salt balances sweetness and enhances the peanut flavor. If you use salted nuts, go lighter on the salt.
How To make Easy Homemade Peanut Brittle Step-By-Step
Check out these step-by-step instructions with images. Just so you know, you'll find all the details and exact ingredients of this recipe on the printable recipe card below!
Step 1: Get Set Up
Line a baking sheet with parchment paper or a silicone baking mat and set it close to the stove. Measure everything out ahead of time.
Step 2: Start the Syrup
Add the sugar, corn syrup, and water to a 3-4 quart heavy-bottomed pot. Stir just until everything is moistened, then attach a thermometer to the side of the pot. Bring the mixture to a boil over medium heat.
Step 3: Cook Without Stirring
Once the syrup starts boiling, stop stirring. This helps prevent the sugar from crystallizing. Let it cook undisturbed until it reaches 250°F.
Step 4: Add the Peanuts and Butter
When the thermometer hits 250°F, carefully stir in the peanuts and butter. From here on out, stir the nuts gently but regularly so they don't settle on the bottom and scorch as the temperature rises.
Step 5: Cook to Hard Crack
Continue cooking until the mixture reaches 305°F. You're looking for a rich golden amber color (like an old penny), slower bubbling, and a toasted, nutty aroma. If it smells burnt, you've gone too far. Remove the pot from the heat immediately.
Step 6: Finish the Brittle
Immediately add the baking soda and salt. The mixture will foam up and lighten in color. That's exactly what you want. Stir just until everything is evenly combined.
Step 7: Spread and Cool
Pour the brittle onto the prepared baking sheet. Warning: The mixture is extremely hot (around 300°F) and can cause severe burns. Do not touch it with your hands. If needed, gently tilt the pan to help it spread to about ¼ inch thickness. Or spray a silicone spatula with nonstick oil and use it to evenly spread the brittle. Let it cool completely at room temperature, about 30 minutes.
Step 8: Break and Store
Once the brittle has cooled down and is fully set, break it into pieces. Store them in an airtight container or freezer bag at room temperature for up to two weeks.
Recipe Tips and Tricks
Mise en Place (mess in place) Is Mandatory: Have everything pre-measured and ready. Once sugar hits high temps, there's not gonna be time for stopping to hunt for ingredients.
Cool Fully Before Breaking: If you try to break the brittle too soon, it'll be sticky or bendy. Full room-temperature cooling gives that clean snap.
Check the Weather: Humidity is brittle's mortal enemy because moist air can ruin crispness.
No Candy Thermometer? Use the cold water test. Drop a small amount of the syrup into a glass of cold water. At hard crack stage (300-305°F), it should form hard, brittle threads that break when bent.
Adjust Heat as Needed: Once you add the peanuts and butter, you may need to adjust your heat slightly to maintain a steady temperature climb without scorching.
Storage
Store your brittle in airtight containers at room temperature, in a pantry or cupboard. This keeps the texture crisp. Do not refrigerate, as cold condensation softens brittle.
Your Questions Answered
The hard crack stage happens at 300–305°F, when sugar turns deep amber, bubbles slow down, and the candy sets hard and snappy as it cools. This is what gives peanut brittle its crisp crunch.
Overcooking past 305°F causes bitterness. Remove it right at that temperature.
Yes, but I recommend roasting them first for deeper flavor.
You probably pulled it off too early, or humidity softened it. It needs to reach the hard crack stage (300-305°F) and cool fully.
Fill your pot with water, and be sure to add the spoon. Bring the water to a boil. The heat will dissolve the hardened sugar, making it easy to pour away without you having to scrubbing.
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Recipe
Easy Homemade Peanut Brittle
Ingredients
Method
- Line a baking sheet with parchment paper or a silicone baking mat and set it close to the stove. Measure everything out ahead of time.
- Add the sugar, corn syrup, and water to a 3-4 quart heavy-bottomed pot. Stir just until everything is moistened, then attach a thermometer to the side of the pot. Bring the mixture to a boil over medium heat.
- Once the syrup starts boiling, stop stirring. This helps prevent the sugar from crystallizing. Let it cook undisturbed until it reaches 250°F.
- When the thermometer hits 250°F, carefully stir in the peanuts and butter. From here on out, stir the nuts gently but regularly so they don't settle on the bottom and scorch as the temperature rises.
- Continue cooking until the mixture reaches 305°F. You're looking for a rich golden amber color (like an old penny), slower bubbling, and a toasted, nutty aroma. If it smells burnt, you've gone too far. Remove the pot from the heat immediately.
- Immediately add the baking soda and salt. The mixture will foam up and lighten in color. That's exactly what you want. Stir just until everything is evenly combined.
- Pour the brittle onto the prepared baking sheet. Warning: The mixture is extremely hot (around 300°F) and can cause severe burns. Do not touch it with your hands. If needed, gently tilt the pan to help it spread to about ¼ inch thickness. Or spray a silicone spatula with nonstick oil and use it to evenly spread the brittle. Let it cool completely at room temperature, about 30 minutes.
- Once the brittle has cooled down and is fully set, break it into pieces. Store them in an airtight container or freezer bag at room temperature for up to two weeks.
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