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Peanut Brittle Recipe
If you’re craving a crunchy, sweet, homemade snack that’s ready in under an hour, this easy Peanut Brittle Recipe is just the treat for your holiday gatherings.
This classic peanut brittle candy blends golden caramel with a nutty twist—no baking required. Unique to this recipe is the perfect balance of sweet and salty, plus a hint of vanilla that lifts every bite. I first learned this method from my mother, who swore by her trusty candy thermometer and a heavy-bottomed pan. Over the years, I’ve tweaked it for an even smoother texture and just the right snap. You’ll love gifting it in pretty tins as much as you’ll love sneaking a piece when nobody’s looking.
Why You’ll Love This Recipe
- No oven needed—just stovetop magic.
- Ready in under an hour (including cool-down).
- Perfect for holiday gift boxes or cookie exchanges.
- Simple pantry ingredients, plus easy swaps.
- Customizable sweetness and salt levels.
- Impress friends with a crunchy, nutty dessert.
- Great for snack cravings, movie nights, or after-school treats.
- Family-friendly steps—kids can help (with supervision!).
Ingredients
• 2 cups granulated sugar
• 1 cup light corn syrup (or ¾ cup honey for a deeper flavor)
• 2 cups raw, unsalted peanuts (Bob’s Red Mill or Farmer’s Market fresh)
• ½ cup (1 stick) unsalted butter, cubed (softened)
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• Pinch of flaky sea salt (Maldon recommended)
Tips:
– Use whole peanuts with skins removed for a clean look.
– If you choose salted peanuts, skip the extra sea salt at the end.
– A reliable candy thermometer (like an OXO model) helps hit that hard-crack stage (300°F/150°C).
Directions
- In a heavy-bottomed saucepan, combine sugar and corn syrup. Stir over medium heat until sugar dissolves and mixture is clear.
- Clip your candy thermometer to the pan’s side. Let the syrup bubble without stirring—this helps avoid sugar crystals.
- When the mixture reaches 280°F (soft crack), add the raw peanuts. Stir continuously so they toast evenly.
- Keep cooking until the temperature hits 300°F (hard crack) and the sugar turns a light amber. Watch closely—this happens fast!
- Remove from heat. Immediately stir in butter, baking soda, and vanilla. The foam will rise—stir gently to blend.
- Quickly pour onto a buttered baking sheet or silicone mat. Tilt the pan to spread the mixture thin. (Here’s the thing: work fast or it will set in clumps.)
- Sprinkle flaky sea salt over the surface. Let it sit 20–30 minutes until fully cooled and set.
- Break into bite-sized pieces by tapping the bottom of the pan with a wooden spoon.
Servings & Timing
Yield: Makes about 12–16 servings (roughly 10–12 ounces of brittle)
Prep Time: 10 minutes
Cook Time: 15 minutes
Cool/Rest Time: 30 minutes
Total Time: 55 minutes (so you can relax with a cup of cocoa while it sets)
Variations
• Chocolate-Drizzled: Melt ¼ cup dark chocolate chips and swirl over cooled brittle.
• Spicy Chili: Add ½ teaspoon cayenne powder for a sweet-heat kick.
• Honey Almond: Swap peanuts for slivered almonds and use honey instead of corn syrup.
• Keto-Friendly: Replace sugar with erythritol to match the same hard-crack stage.
• Maple Pecan: Use pure maple syrup and pecans for a warm autumn twist.
• Peppermint Crunch: Mix in crushed candy canes just before the butter step.
Storage & Reheating
Store cooled peanut brittle in an airtight container at room temperature—keeps fresh for up to 2 weeks. For longer stash, freeze pieces in a sealed freezer bag (up to 3 months). No reheating needed; simply allow frozen pieces to come to room temp before serving. Make-ahead tip: you can prepare a day or two before your gathering—brittle only gets better as flavors meld.
Notes
• I learned from experience that a heavy pot prevents hot spots and burning.
• If you spot sugar crystals on the pan edge, wipe them with a wet pastry brush.
• For extra shine, stir in a teaspoon of light corn syrup with your vanilla.
• Always test your thermometer in boiling water first—calibration matters.
• Adjust salt to your taste; I like a crunchy little pinch on top for contrast.
FAQs
Q: Why is my brittle sticky?
A: It likely didn’t reach hard-crack (300°F). Use a candy thermometer to confirm temperature.
Q: Can I use already roasted peanuts?
A: Yes, but watch closely—they toast faster and may burn. Skip added salt if nuts are salted.
Q: What if my sugar crystallizes?
A: Stop stirring once you see foam. Wiping down the pan edges with water can help prevent crystals.
Q: How do I clean the sticky pan?
A: Fill the pan with hot water and a drop of dish soap; let sit and the sugar dissolves gently.
Q: Can I double this recipe?
A: Certainly—use a larger pan and adjust cook time slightly; thermometer accuracy remains key.
Q: Why is my brittle too hard or too soft?
A: Hard means overcooked; soft means undercooked. Aim for that 300°F mark.
Q: Any nut allergies workaround?
A: Swap peanuts for toasted sunflower seeds or pumpkin seeds for a similar crunch.
Q: Is this recipe gluten-free?
A: Absolutely—just verify your corn syrup is certified gluten-free if cross-contact is a concern.
Conclusion
This easy Peanut Brittle Recipe brings sweet, nutty crunch straight to your countertop—ideal for holiday gifting or cozy nights in. Give it a whirl, then drop a comment below to share your favorite twist or snap a photo and tag me on Instagram. Happy candy-making!
Peanut Brittle Recipe
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup (or ¾ cup honey)
- 2 cups raw, unsalted peanuts
- 1/2 cup unsalted butter
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- Pinch flaky sea salt
Instructions
- In a heavy-bottomed saucepan, combine sugar and corn syrup. Stir over medium heat until sugar dissolves and mixture is clear.
- Add the raw peanuts when the mixture is at 280°F (soft crack). Stir until the temperature reaches 300°F (hard crack) and the sugar turns amber.
- Remove from heat and stir in butter, baking soda, and vanilla. Pour onto a baking sheet and spread thin. Sprinkle sea salt and let cool.
- Break cooled brittle into pieces and enjoy!
Notes
• Skip extra sea salt if using salted peanuts.
• Use a candy thermometer for accuracy.
