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5 from 3 votes

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.
Prep Time15 mins
Cook Time10 mins
Cooling Time10 mins
Total Time35 mins
Yields: 10 servings
Calories: 216
Author: Jen Sobjack


  • 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


  • 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. 



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.