Peanut Brittle

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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, praline pecans, 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.

Peanut Brittle

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This classic peanut brittle recipe is easy to make, full of buttery peanut flavor, and is great for packaging up as holiday gifts.

Jen Sobjack

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Additional Time 10 minutes minutes

Total Time 35 minutes minutes

Serving Size 10

Ingredients

• ¼ cup (60 ml) water
• 1 cup (200 g) granulated sugar
• ½ cup (170 g) light corn syrup
• ⅛ teaspoon salt
• 1 cup (146 g) unsalted dry-roasted peanuts
• ½ tablespoon unsalted butter, cut into small pieces
• 1 teaspoon baking soda
• ½ teaspoon pure vanilla extract

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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.

Nutrition

Serving: 1g | Calories: 219kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 211mg | Potassium: 96mg | Fiber: 1g | Sugar: 34g | Vitamin A: 17IU | Calcium: 12mg | Iron: 0.2mg

The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.

Course: Dessert

Cuisine: American

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