Homemade Peanut Brittle

Part snack, part candy, and the absolute best ice cream addition ever, you’re going to want to save this recipe! You can make Peanut Brittle any time of the year, not just for an edible Christmas gift, though it is great for that, too!

With a candy thermometer in my drawer, there’s nothing I can’t make! Don’t be afraid of making homemade candy. Just take care not to burn yourself (never touch melted sugar, even if it doesn’t look hot, it is!), and watch the numbers on the thermometer closely.

One thing about making homemade candy is that absolutely NO INGREDIENTS CAN BE SUBSTITUTED. You must follow the recipe exactly, especially the temperature guidelines.

I love to crush this and fold it into coconut milk ice cream the most. But, I have also been known to mix it with granola for a decadent breakfast or have a few pieces of it with mixed nuts as a fun snack. Most often, though, it’s part of my Christmas cookie gift boxes.

Ingredients

• Granulated Sugar. Two cups of white granulated sugar.
• Light Corn Syrup. One cup of light corn syrup. When we say ‘light’ we mean light-colored, as in clear. We do not mean low calorie! Grab the clear corn syrup. Do not substitute, because the sugar structure of corn syrup is what makes the chemical reaction possible for brittle to be formed.
• Water. One-half cup of water to help dissolve the sugar into the corn syrup. Do not skip this step.
• Peanuts. Two cups of roasted salted peanuts. Yes, we’re cooking the peanuts in the sugar syrup but it’s okay if they are pre-roasted. We’re only adding 1/4 teaspoon of salt to the final product so we’re using salted peanuts. If you have non-roasted peanuts, toast them in a 350-degree oven for about 5 minutes until they smell toasty and let cool before use. If you only have unsalted peanuts, add an extra 1/4 teaspoon of salt to this recipe.
• Butter. Two tablespoons of butter stirred in at the very end actually stops the cooking process and prevents overcooking. If this mixture overcooks, the sugar gets too hard.
• Baking Soda. One and a half teaspoons of baking soda is exactly what makes this mixture fluffy and brittle-like! The acidic reactions aerates the mixture and creates bubble pockets that turns the molten sugar into brittle. It’s magic!
• Vanilla. Two teaspoons of vanilla extract stirred in at the very end flavors the whole mixture.
• Salt. One-quarter teaspoon of salt. Don’t skip this step–it balances the sweetness in the whole dish.

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How to Make Peanut Brittle

First, line a large cookie sheet with parchment paper or a silicone mat, and have it ready on the side. 

How to Store and Gift It

I break this into pieces and give it as gifts during the holiday season. Place it in air-tight containers as soon as it’s all the way cool. It will stay crispy for up to 1 week as long as it’s stored at room temperature. Do not put peanut brittle in the fridge! Refrigerators are moist and humid, and your brittle will become soft and gooey. Don’t do it! Store peanut brittle in a dry, cool place.

You may also freeze your peanut brittle in an airtight container for up to 3 months. Pack it between sheets of wax or parchment paper to keep it dry. I recommend storing it in glass containers so it doesn’t get crushed in the freezer accidentally.

Recipe Tips and Troubleshooting

You must follow candy making recipes exactly as written. The temperature requirements are not guidelines, they’re mandatory for the sugar to reach the proper consistency.

If your peanut brittle final result is chewy, it’s because it didn’t reach 300-degrees. Sugar turns to the hard-crack, crispy stage at that temperature and no less.

Honestly, the more common mistake when making peanut brittle is allowing it to get too hot. The minute the thermometer reaches 300-degrees, remove the pan from the burner, and very quickly add the remaining ingredients. The butter will help stop the cooking process the most. If you’re slow about adding ingredients or the mixture sits too long, the peanuts will have a burnt taste. (Trust me, this happened to me when I was making the video for this recipe because I was trying to get the perfect shot, hah!)

Don’t miss my almond brittle recipe also!

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Yield: 8

Best Peanut Brittle Recipe

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Homemade peanut brittle from scratch just needs a thermometer and a few ingredients.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1/2 cup water
• 2 cups roasted salted peanuts
• 2 tablespoons unsalted butter
• 1 1/2 teaspoons baking soda
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

1. Line a large baking sheet with parchment paper or a silicone mat, and have ready on the side.
2. Combine the sugar, corn syrup and water in a large deep stockpot. Whisk very well to dissolve. Clip a candy thermometer on the side of the pot (but ensure the temperature bulb isn’t touching the bottom of the pot directly—it should be suspended above. You can also use a spatula that has a thermometer in the middle of it!
3. Turn the heat to high, and stir occasionally as the temperature approaches 250-degrees F.
   Once the mixture is at 250-degrees, stir in all of the peanuts and continue to cook (while stirring frequently) until the mixture reaches 300-degrees F.
4. When the mixture reaches 300-degrees, turn off the heat, and stir in the butter, baking soda, vanilla and salt. Stir very quickly to dissolve the butter. It will foam up and turn a lighter color.
5. Immediately pour the foamy mixture onto the awaiting baking sheet and very quickly use a silicone spatula to spread it in an even layer. Let cool for at least an hour, and then break it into pieces to serve.

Notes

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 557Total Fat: 21gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 8mgSodium: 480mgCarbohydrates: 91gFiber: 3gSugar: 85gProtein: 9g

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