Easy homemade peanut brittle with Mom’s secret technique. Perfect snap, nutty crunch, ready in 45 minutes. Your new favorite holiday candy recipe starts here.
Last December, my daughter asked why I never made “the candy Grandma always brings.” Ouch. Well… I’d avoided peanut brittle for years after my first disaster left me scraping burnt sugar off a perfectly good pan. But that question changed everything.
I called Mom. She laughed and shared her secret: patience and a candy thermometer you actually trust. Three batches later, I nailed it. The snap was perfect. The peanuts were distributed just right. My kitchen smelled like childhood Christmases.
Tasty at Home – Where bold flavors meet everyday kitchens.
Table of Contents
This easy homemade peanut brittle isn’t just candy. It’s edible nostalgia that comes together in under an hour with ingredients you probably have right now. No fancy equipment required. No culinary degree needed. Just pure, buttery, nutty perfection that’ll make you wonder why you ever bought the boxed stuff.
What Makes This Peanut Brittle Recipe Different
This isn’t your average peanut brittle recipe. I’ve tested eight variations to find the perfect balance of snap and flavor. The secret lies in precise temperature control and the exact moment you add each ingredient.
Most recipes skip the critical details. They tell you to “cook until done” without explaining what “done” actually looks like. Not here. You’ll know exactly when to add the peanuts, when to pull it off the heat, and why timing matters more than you think.
Mom’s Easy Homemade Peanut Brittle
Equipment
- Medium heavy-bottomed saucepan
- Candy thermometer
- rimmed sheet pan
- Parchment paper
- heat-resistant spatula or wooden spoon
Ingredients
Peanut Brittle Ingredients
- 2 cups granulated sugar Pure cane sugar works best
- 1 cup light corn syrup Prevents crystallization
- ½ cup water Filtered preferred
- 2 cups salted roasted peanuts Room temperature
- 2 tablespoons butter Unsalted or salted both work
- 1 ½ teaspoons baking soda Fresh is critical
- 1 ½ teaspoons vanilla extract Pure, not imitation
Instructions
- Line your sheet pan with parchment paper and set it near your stove. Measure out the peanuts, butter, baking soda, and vanilla into small bowls.
- Add sugar and water to your medium saucepan and stir until the sugar looks like wet sand. Pour in the corn syrup and stir well to combine.
- Stir the mixture occasionally as it comes to a gentle boil. Attach your candy thermometer to the side of the pan.
- Cook the mixture, stirring every 2-3 minutes, until it reaches 250°F. The mixture will turn golden and smell like caramel.
- When your thermometer hits 250°F, stir in all the peanuts at once. Keep stirring until it reaches exactly 300°F.
- Remove the pan from heat immediately. Stir in the butter, baking soda, and vanilla all at once. The mixture will foam dramatically.
- Carefully pour the foaming mixture onto your prepared pan. Use a spatula or wooden spoon to spread it into an even layer about 1/4-inch thick.
- Let the peanut brittle cool completely at room temperature for at least 30 minutes. Break it into irregular pieces by hand or tap it with a spoon.
Notes
The Essential Ingredients
Quality ingredients make all the difference. For the sugar base, use fresh corn syrup—old bottles can crystallize and ruin your batch. The peanuts should be salted and roasted; raw peanuts won’t give you that signature crunch.
Your baking soda must be fresh (check the expiration date). Old baking soda won’t create the airy texture that makes brittle, well, brittle instead of tooth-breaking hard candy.
Ingredients Table
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Granulated sugar | 2 cups | 400g | Pure cane sugar works best |
| Light corn syrup | 1 cup | 240ml | Prevents crystallization |
| Water | 1/2 cup | 120ml | Filtered preferred |
| Salted roasted peanuts | 2 cups | 280g | Room temperature |
| Butter | 2 tablespoons | 28g | Unsalted or salted both work |
| Baking soda | 1 1/2 teaspoons | 7g | Fresh is critical |
| Vanilla extract | 1 1/2 teaspoons | 7ml | Pure, not imitation |
Shopping Tips for US Grocery Stores
Find roasted salted peanuts in the snack aisle or baking section. Planters and store brands both work beautifully. Light corn syrup lives near the pancake syrup—grab Karo brand for consistent results.
For the freshest baking soda, check the date on the box. Anything older than six months can lose potency. Most grocery stores stock Arm & Hammer near the baking supplies.
Bold Add-Ins and Creative Variations
Want to elevate your peanut brittle recipe? Try these tested variations. Swap half the peanuts for cashews or pecans for a premium twist. Add 1/4 teaspoon of cayenne pepper with the vanilla for a spicy kick that’ll surprise your guests.
For a chocolate version, drizzle melted dark chocolate over cooled brittle. Let it set in the refrigerator for 15 minutes before breaking into pieces.
Ingredient Substitutions
Can’t find salted peanuts? Use unsalted and add 1/2 teaspoon of sea salt with the butter. Honey can replace half the corn syrup for a deeper flavor, though your texture will be slightly chewier.
Coconut sugar works in place of white sugar for a caramel-like taste. International readers can substitute golden syrup for corn syrup at a 1:1 ratio.
Equipment You’ll Need
Essential Tools
A heavy-bottomed medium saucepan prevents hot spots that cause burning. Thin pans create uneven heating—trust me, I learned this the hard way. Your candy thermometer must be accurate; test it in boiling water (it should read 212°F at sea level).
You’ll need a rimmed sheet pan lined with parchment paper. Silicone baking mats work too, but parchment makes cleanup easier. Have a heat-resistant spatula or wooden spoon ready for stirring.
DIY Alternatives
No candy thermometer? You can use the cold water test, though it’s trickier. Drop a small amount of syrup into ice water at each stage. At 300°F (hard crack stage), it should form brittle threads that snap cleanly.
A large skillet works if you don’t have a proper saucepan. Just make sure it’s at least 3 quarts to prevent dangerous boil-overs when you add the baking soda.
Step-by-Step Instructions for Perfect Peanut Brittle
Step 1: Prepare Your Workspace
Line your sheet pan with parchment paper and set it near your stove. Measure out the peanuts, butter, baking soda, and vanilla into small bowls. Having everything ready prevents scrambling when the mixture hits 300°F.
This French cooking technique (mise en place) saves recipes. Julia Child emphasized this prep work in every episode for good reason—hot sugar waits for no one.
Step 2: Combine the Sugar Base
Add sugar and water to your medium saucepan and stir until the sugar looks like wet sand. Pour in the corn syrup and stir well to combine. The mixture should be cloudy and thick.
Place the pan over medium heat only. High heat causes the edges to caramelize before the center reaches temperature. Let me tell you, burnt sugar tastes terrible and there’s no saving it.
Step 3: Begin the Cooking Process
Stir the mixture occasionally as it comes to a gentle boil. Don’t walk away during this stage. The transformation from cloudy to clear happens gradually, and you’ll see tiny bubbles forming across the surface.
Attach your candy thermometer to the side of the pan. Make sure the bulb sits in the liquid without touching the bottom—false readings ruin batches.
Step 4: Monitor Temperature to 250°F
Cook the mixture, stirring every 2-3 minutes, until it reaches 250°F. This takes about 15-20 minutes depending on your stove. The mixture will turn golden and smell like caramel.
This is the soft-ball stage in candy making. As Thomas Keller notes in his pastry work, precise temperature creates consistent results. Patience here prevents chewy brittle later.
Step 5: Add the Peanuts
When your thermometer hits 250°F, stir in all the peanuts at once. The temperature will drop about 20 degrees—this is normal. Now you must stir constantly to prevent the peanuts from burning on the bottom.
Watch the thermometer climb back up. The mixture will thicken noticeably and smell nutty and amazing. Keep stirring until it reaches exactly 300°F—this is the hard crack stage that creates that signature snap.
Step 6: The Critical Addition
The moment your thermometer hits 300°F, remove the pan from heat immediately. Working quickly, stir in the butter, baking soda, and vanilla all at once. The mixture will foam dramatically and nearly double in volume.
This foaming creates the airy texture. Oops! My first batch didn’t foam because my baking soda was ancient—I ended up with peanut candy instead of brittle. Check that expiration date!
Step 7: Pour and Spread
Carefully pour the foaming mixture onto your prepared pan. Use a heat-resistant spatula or the back of a wooden spoon to quickly spread it into an even layer about 1/4-inch thick. Work fast—the mixture sets as it cools.
Don’t worry about perfect edges. Rustic charm is part of homemade candy’s appeal. The spreading process takes maybe 30 seconds before it becomes too stiff to manipulate.
Step 8: Cool and Break
Let the peanut brittle cool completely at room temperature for at least 30 minutes. Don’t refrigerate it—condensation makes it sticky. Once cool, break it into irregular pieces by hand or tap it with the back of a spoon.
The satisfying crack when you break it tells you everything went right. You know what? That sound never gets old.
Expert Tips for Peanut Brittle Success
Temperature Accuracy Matters Most
Invest in a reliable candy thermometer or test yours before starting. Even 10 degrees off creates chewy instead of crispy results. Digital thermometers with instant readings remove all guesswork.
If your brittle turns out chewy, your mixture didn’t reach 300°F. If it’s impossibly hard, you exceeded 310°F. That narrow window creates perfection.
Humidity Affects Your Results
Make peanut brittle on dry days when possible. High humidity prevents proper crystallization and can make your finished candy sticky. This explains why Grandma’s Christmas batches always turned out better than summer attempts.
Store your brittle in airtight containers with rice packets to absorb moisture. Those little silica gel packets from vitamin bottles work great too.
Timing Is Everything
Have all ingredients measured and tools ready before you start cooking. Once you add the baking soda, you have maybe 30 seconds before the mixture becomes unworkable. Hesitation creates lumpy, uneven brittle.
Set your parchment-lined pan right next to your stove. You shouldn’t have to walk more than two steps to pour.
Creative Variations to Try
Regional Twists on Classic Brittle
Southern-style peanut brittle adds a tablespoon of bourbon with the vanilla for depth. New England versions use maple syrup to replace half the corn syrup, creating darker color and richer flavor. Southwest cooks add chopped dried chilies for unexpected heat.
For a Pacific Northwest variation, substitute hazelnuts for peanuts and add orange zest. The combination rivals anything from fancy candy shops.
Dietary Adaptations
Make vegan peanut brittle by using coconut oil instead of butter. The flavor changes slightly but the texture stays perfect. For a refined-sugar-free version, use coconut sugar throughout—expect darker color and molasses notes.
Nut-free brittle works with pepitas (pumpkin seeds) or sunflower seeds. Toast them first for 5 minutes at 350°F to enhance their flavor.
Holiday and Seasonal Versions
Christmas peanut brittle gets festive with crushed peppermint stirred in during the final step. Halloween batches include candy corn pieces (add them right after pouring). Easter brittle looks stunning with pastel-colored white chocolate drizzle.
For Thanksgiving, add 1 teaspoon of pumpkin pie spice with the butter. The warming spices complement turkey dinner dessert tables perfectly.
Gourmet Upgrades
Use raw honey instead of half the corn syrup for artisanal brittle with complex flavor. Smoked sea salt sprinkled on top right after pouring elevates it to gift-worthy status. Mix half peanuts with half chocolate chips for turtle candy vibes.
Try brown butter instead of regular butter for incredible nutty depth. Just brown it first, let it cool slightly, then use as directed.
Storage and Make-Ahead Strategies
Proper Storage Methods
Store completely cooled peanut brittle in airtight containers at room temperature for up to three weeks. Layer pieces between parchment paper to prevent sticking. Glass jars with tight-sealing lids work better than plastic containers.
Never refrigerate peanut brittle. Moisture from condensation makes it sticky and destroys the snap. Keep containers away from humid areas like above the stove or near the sink.
Freezing Instructions
Freeze peanut brittle for up to three months in freezer-safe bags with all air pressed out. Place parchment paper between layers to prevent clumping. Thaw at room temperature for 30 minutes before serving—it’ll taste freshly made.
Frozen brittle actually travels better as gifts. It stays crisp and doesn’t crumble as easily in transit.
Make-Ahead for Holidays
Make peanut brittle up to a month before holidays and store it properly. The flavor actually improves after a few days as the ingredients meld together. This makes it perfect for busy December schedules.
Package it in cellophane bags tied with ribbon for instant gifts. Your friends will think you spent hours when it took less than one.
Storage Time Reference
| Storage Method | Duration | Notes |
|---|---|---|
| Room temperature (airtight) | 3 weeks | Best texture |
| Refrigerator | Not recommended | Causes stickiness |
| Freezer (proper wrapping) | 3 months | Thaw at room temp |
| Gift packaging | 2 weeks | Add moisture absorber |
Perfect Pairings and Serving Ideas
Serve this easy homemade peanut brittle alongside vanilla ice cream for a textural masterpiece. The cold creaminess against crunchy candy creates restaurant-worthy dessert at home. Crush it over brownies before baking for a surprise layer.
Pair it with coffee for afternoon treats. The sweetness balances dark roast bitterness beautifully. For elegant entertaining, serve pieces on a slate board with dark chocolate and dried fruit.
Package it in mason jars with hot cocoa mix for thoughtful homemade gifts. Layer broken brittle with melted chocolate in parfait glasses for easy dinner party desserts. Check out our delicious chicken fried rice for a savory dinner before serving this sweet treat.
Easy Homemade Peanut Brittle FAQs
What is the secret to good peanut brittle?
The secret to good peanut brittle is reaching exactly 300°F before removing from heat and using fresh baking soda that’s less than six months old. Temperature accuracy creates the perfect snap while fresh baking soda produces the airy texture that prevents jaw-breaking hardness. Stirring constantly after adding peanuts prevents burning and ensures even distribution.
What is peanut brittle made of?
Peanut brittle is made of sugar, corn syrup, water, roasted peanuts, butter, baking soda, and vanilla extract. The corn syrup prevents crystallization while sugar provides sweetness and structure. Baking soda creates tiny air bubbles that give brittle its characteristic crunch rather than hard-candy density. The seven ingredients combine through precise heating to create the classic American candy.
What’s the difference between toffee and peanut brittle?
The difference between toffee and peanut brittle is that toffee contains more butter and cream, creating a richer, denser texture, while brittle uses baking soda to create an airy, glassy snap. Toffee typically cooks to 290°F whereas brittle reaches 300°F. Mom’s best peanut brittle breaks easily with a light crack; toffee requires more force to break and often includes chocolate coating.
Is peanut brittle supposed to be chewy?
Peanut brittle is not supposed to be chewy—properly made brittle snaps cleanly when broken and dissolves quickly in your mouth. Chewy brittle means the mixture didn’t reach 300°F during cooking or was made on a humid day. The hard crack stage at 300°F creates the signature brittle texture that distinguishes it from softer candies like caramel or taffy.
Final Thoughts on Homemade Peanut Brittle
Man, oh man, there’s something special about making candy from scratch. This easy homemade peanut brittle proves you don’t need professional equipment or years of experience to create something genuinely impressive. You just need patience, a good thermometer, and the willingness to watch the temperature closely.
The best part? Watching someone bite into a piece and their eyes light up. That reaction makes every minute of stirring worthwhile. Will you make this for the holidays or just because Tuesday needs something sweet?
Pair this with our chewy molasses cookies for a complete homemade cookie exchange spread. Better yet, serve it after our General Tso’s chicken for an unexpected sweet-and-savory dinner finale.
Make a batch this weekend. Share pieces with neighbors. Watch it disappear faster than you thought possible. Then make another batch because you’ll want to keep some for yourself. Drop a comment below and tell me which variation you tried first—I read every single one.
