This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts.
Peanut Brittle
One of the best things about the holidays is biting into a crunchy, butter shard of peanut brittle.
It’s such a classic treat around this time of year. One that my family has enjoyed for decades.
I love making edible gifts for the holidays! Chocolate espresso spoons are often my go-to choice along with chocolate truffles and peanut brittle.
There are, in fact. many variations of brittle all around the world! This old-fashioned recipe for brittle comes from the United States and uses very basic ingredients like sugar, corn syrup, salt, peanuts, butter, baking soda, and vanilla.
There’s a good amount of corn syrup in this recipe to prevent the sugar from crystallizing so the brittle isn’t grainy.
The end result is shiny shards of sugary brittle that dissolve on your tongue with crunchy peanuts that are toasty and flavorful.
It is so good and anyone would be happy to receive this edible gift for Christmas!
Peanut brittle ingredients
The ingredient list for peanut brittle is very basic. To make this old-fashioned peanut brittle, you will need:
- Water – Needed to dissolve the sugar
- Sugar – Granulated white sugar is best for making brittle
- Corn syrup – To help prevent the sugar from crystallizing as it melts
- Salt – I like to add a little to help balance the sweetness
- Peanuts – I like to use unsalted, dry roasted peanuts for the best flavor
- Butter – Adds a buttery richness that peanut brittle is known for
- Baking soda – Needed to create little air bubbles so the brittle isn’t so hard it breaks a tooth
- Vanilla – Use a high-quality vanilla extract so you get the best flavor
How to make peanut brittle?
You will be so surprised at how easy homemade peanut brittle is to make!
1) Start by having all the ingredients measured out beforehand. You need to work fast when making brittle and won’t have time to measure as you go.
2) Grease a large baking sheet with nonstick spray or line it with a silicone mat.
3) Cook the water, sugar, corn syrup, and salt in a heavy bottom pot over medium heat until it begins to boil.
4) Insert a candy thermometer and boil without stirring until the mixture reaches the soft ball stage, 238°F.
5) Stir in the peanuts and continue to boil until the mixture reaches the hard crack stage, 300°F. The syrup will begin to turn golden brown. (It’s important to note that once you add the peanuts, keep stirring so they don’t stick to the bottom of the pot and burn.)
6) Remove the pot from the heat as soon as it reaches 300°F. Immediately stir in the butter, baking soda, and vanilla. The mixture will bubble rapidly and steam up so take care when mixing.
7) Quickly pour the mixture onto the prepared baking sheet and spread it into a thin layer using the back of a wooden spoon.
It takes about 10-15 for the brittle to cool completely. Once it has cooled, you can gently shimmy a spatula underneath it to loosen it from the pan and break it into pieces.
Can you pour peanut brittle on parchment paper?
If you want to line your baking sheet with parchment paper, that will work also. But I suggest lightly misting the paper with nonstick spray just as an extra precaution to prevent the paper from sticking to the bottom of the brittle.
How long will peanut brittle last?
Peanut brittle will keep for well up to 2 months if it is stored correctly.
How to store peanut brittle?
Place the peanut brittle in zip-top bags, jar or containers with tight-fitting lids and store in a dark and dry location that stays fairly cool.
The brittle must remain completely dry so refrain from putting in a humid environment like next to the stove or in direct sunlight. It’s also best not to store it in the refrigerator.
Fun edible gifts for the holidays
This peanut brittle is perfect for packing up as Christmas gifts. Other fun gifts to pair with brittle are candied orange slices and Mexican hot chocolate fudge bites.
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Peanut Brittle
This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts.
Ingredients
- 1/4 cup (60 ml) water
- 1 cup (200 g) granulated sugar
- 1/2 cup (170 g) light corn syrup
- 1/8 teaspoon salt
- 1 cup (146 g) unsalted dry-roasted peanuts
- 1/2 tablespoon unsalted butter, cut into small pieces
- 1 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
Instructions
- Have all the ingredients measured and set out before you begin!
- Grease a large baking sheet with butter or nonstick spray. Set aside.
- In a medium-sized heavy bottom pot, stir together the water, sugar, corn syrup, and salt. Cook over medium heat until the mixture comes to a boil.
- Boil without stirring for about 5 minutes until it reaches 238°F on a candy thermometer.
- Add the peanuts and cook for 2 to 3 more minutes, stirring constantly, until it reaches 300°F on a candy thermometer. The mixture will be golden brown.
- Remove from heat and immediately stir in the butter, baking soda, and vanilla.
- Immediately pour the mixture onto the prepared baking sheet. Spread it with the back of a wooden spoon until it's the desired thickness and even.
- Let cool 10 minutes or until hardened. Break into pieces, using a large spoon.
- Store in an airtight container or plastic freezer bag. The brittle will keep for up to 2 months stored in a dark, dry place that stays fairly cool.
Notes
Refrain from storing the brittle in the refrigerator, next to the stove, or in direct sunlight. This will degrade the quality and shorten the shelf life.
**Use a heatproof silicone spatula or wooden spoon. If you are unsure if your silicone spatula is heatproof, use a wooden spoon instead. Avoid using plastic or nylon utensils for stirring the brittle because they will melt.
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Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 216 Total Fat: 7g Saturated Fat: 1g Cholesterol: 1mg Sodium: 248mg Carbohydrates: 36g Fiber: 1g Sugar: 33g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
Sheila Flay says
I made this peanut brittle recipe as written on Xmas Eve. I was very disappointed as it would not harden. I had to remake it on Xmas morning and the same thing happened it would not harden. I threw out both the batches. Can you tell me why it did not harden? I followed the recipe to the T.
Jen Sobjack says
This can happen if you don’t let the mixture reach the right temperature. Make sure you are using a candy thermometer. The recipe itself is a solid one and has had a lot of success. You can see photos from others who have made it on Pinterest.
Jo says
I make a similar recipe but I like Spanish peanuts and sometimes I use cashews. I do store in mine in the fridge because of the butter. To warm in AZ to keep out.
Bobby says
Thanks for this great and easy recipe. I made a batch today and it was super easy. It does set up quick. I used my silicone spatula and no problems.
Jen Sobjack says
Fantastic! Thanks for sharing, Bobby!
Arline says
I just made this recipe exactly as it is written and it is delicious! My husband is already chomping away at it. He went back for seconds…and thirds. I pre-heated my pan in the oven to 300*, used a pre cut piece of parchment paper and had a pretty easy time of spreading it out onto the hot pan. Thank you for the recipe!
Jen Sobjack says
I’m so happy you enjoyed the recipe!
Shangra callaghan says
How much does this make? Can I use almonds instead?
Jen Sobjack says
You get about 10 servings. It will fill about half the cookie sheet. You can use any nuts you wish.
Choice Osunde says
Thanks for the peanut brittle recipe. I ate my first peanut brittle 2 months ago. Honestly, it is a rich peanut goodness anyone who loves peanuts like me, can’t resist. Lol. It is my newly found favorite.
Jen Sobjack says
We are peanut brittle fanatics and love this recipe too!
Kim F. says
This was very simple and super delicious! When you say quickly pour into prepared pan you were right, it hardens up very fast, lol. I had been craviing peanut brittle and could not find it in my local grocery store. Not wanting to go to See’s, I decided to give this a try. Gonna make this agian when I have another craving 😁! Thank you Jen!
Jen Sobjack says
Yay! This is one of my favorite peanut brittle recipes!
Irene says
I am so happy that I found this recipe. I love peanut brittle
Jen Sobjack says
I hope you enjoy it!
Carrie says
You need to put a note on your recipe NOT to use a silicone spatula. I made a double batch of your recipe and used my teal silicone spatula. It melted the spatula in pieces and left chunks of silicone throught the batch. It then had to be thrown out as there was no saving it. (Spatula or Brittle!)
Jen Sobjack says
Yikes! I’m sorry that happened. I use my silicone spatula all the time and never had an issue. Maybe it’s the quality of the spatula, but I’ll make a note on the recipe.
Nancy says
Peanut brittle was always one of my favorite candies!