This classic peanut brittle recipe creates the perfect sweet treat with just six simple ingredients.
I’ve been making this old-fashioned candy for over fifteen years, and it never fails to bring back memories of my grandmother’s kitchen during the holidays.
The combination of crunchy peanuts, buttery caramel, and that satisfying snap when you bite into it makes this homemade peanut brittle absolutely irresistible.
Whether you’re looking for holiday gifts or just want to satisfy your sweet tooth, this foolproof recipe delivers bakery-quality results every single time.
What You Need for Homemade Peanut Brittle
The beauty of this candy recipe lies in its simplicity. Here’s everything you’ll need to make perfect brittle:
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/2 cup water
- 2 cups salted roasted peanuts
- 2 tablespoons butter
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons vanilla extract
I always use salted peanuts because the salt enhances the sweet caramel flavor. Trust me on this one. I tried unsalted peanuts once, and the brittle tasted flat.
The corn syrup prevents crystallization, while baking soda creates that perfect airy texture that makes brittle so addictive.
Step-by-Step Instructions
Making candy at home might seem intimidating, but this process is surprisingly straightforward. Here’s how to make perfect peanut brittle:
- Line a large baking sheet with parchment paper and set aside
- Measure out your peanuts, butter, baking soda, and vanilla in separate bowls
- Combine sugar, corn syrup, and water in a heavy-bottomed saucepan
- Cook over medium heat, stirring occasionally until the mixture reaches a gentle boil
- Attach your candy thermometer and continue cooking until it reaches 250°F
- Add peanuts and stir constantly until the temperature reaches 300°F
- Remove from heat immediately and quickly stir in butter, baking soda, and vanilla
- Pour onto the prepared baking sheet and spread quickly with a spatula
- Allow to cool completely for at least 30 minutes before breaking into pieces
The key is having everything measured and ready before you start. Once that thermometer hits 300°F, you need to move fast.
I learned this the hard way during my first attempt when I scrambled to find the vanilla while my candy overcooked!
Essential Tips for Success
Temperature control makes all the difference in candy making. Here are my tried-and-true tips:
- Use a reliable candy thermometer and calibrate it in boiling water first
- Keep the heat at medium to prevent burning the sugar
- Don’t stir too much once the mixture starts boiling
- Have all ingredients measured and within reach
- Work quickly once you remove the pan from heat
- Wear oven mitts to protect your hands from splatters
I cannot stress enough how important that candy thermometer is. Without it, you’re just guessing, and candy making requires precision.
The difference between 290°F and 310°F is the difference between chewy and perfect brittle.
Why Baking Soda Matters
Many people wonder about the baking soda in this recipe. Here’s why it’s absolutely essential:
- Creates a chemical reaction that produces foam
- Makes the brittle lighter and easier to bite
- Gives the candy its characteristic airy texture
- Cannot be substituted with baking powder
When I add the baking soda, the mixture immediately foams up and changes color. Don’t panic, this is exactly what should happen.
The reaction neutralizes some of the acidity and creates tiny air bubbles throughout the candy.
Storage and Make-Ahead Tips
This hard candy stores beautifully, making it perfect for gift-giving. Here’s how to keep it fresh:
- Store in an airtight container at room temperature
- Keep pieces separated with parchment paper
- Avoid refrigeration as moisture makes brittle sticky
- Properly stored brittle lasts 6-8 weeks
- Freeze for up to 3 months in freezer-safe containers
I usually make several batches before the holidays and store them in decorative tins.
The brittle actually improves slightly after a day or two as the flavors meld together.
Common Mistakes to Avoid
After years of making this recipe, I’ve seen every possible mistake. Here are the most common ones:
- Using high heat and burning the sugar
- Not having ingredients ready before starting
- Skipping the candy thermometer
- Adding peanuts too early
- Not working quickly enough at the end
- Storing in humid conditions
The biggest mistake I see is people rushing the cooking process. Low and slow wins the race with candy making.
I’d rather take an extra five minutes than end up with burned, bitter brittle.
Final Thoughts
This traditional peanut brittle recipe has been my go-to for years because it simply works.
The combination of sweet caramel, crunchy nuts, and that perfect brittle texture creates an irresistible treat that everyone loves.
Whether you’re making it for Christmas gifts, bake sales, or just because you’re craving something sweet, this recipe delivers consistent, delicious results every time.
Give it a try! I promise you’ll be amazed at how easy it is to make professional-quality candy right in your own kitchen.
Classic Homemade Peanut Brittle
Ingredients
Equipment
Method
- Line a large baking sheet with parchment paper and set aside. Measure out peanuts, butter, baking soda, and vanilla in separate bowls so they’re ready to use quickly.
- In a heavy-bottomed saucepan, combine sugar, corn syrup, and water. Stir well to combine all ingredients.
- Cook mixture over medium heat, stirring occasionally, until it comes to a gentle boil. Do not increase heat as this can burn the sugar.
- Attach candy thermometer to the edge of the pot, ensuring it’s submerged in liquid but not touching the bottom. Continue cooking, stirring occasionally, until temperature reaches 250°F (121°C).
- Add peanuts to the mixture and stir constantly until the candy thermometer reaches exactly 300°F (149°C). This is the hard crack stage.
- Remove from heat immediately and quickly stir in butter, baking soda, and vanilla extract. The mixture will foam and change texture – this is normal.
- Working quickly, pour the hot mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread into an even layer, working carefully as the mixture is extremely hot.
- Allow brittle to cool completely for at least 30 minutes before breaking into pieces. Store in an airtight container at room temperature.