This easy homemade peanut brittle recipe makes approximately 1 1/2 pounds of crisp, golden candy in about 1 hour. Cook sugar, light corn syrup, water, salt, and raw peanuts to the hard-crack stage, then finish with butter, vanilla, and baking soda for a light, airy crunch.
Every bite has a delicate snap, buttery caramel flavor, and plenty of nutty peanuts. A reliable candy thermometer is the key to success because the syrup must reach 295–300°F (146–149°C) for brittle that is crunchy rather than chewy.
Jump to RecipeWhy You’ll Love This Recipe
This peanut brittle delivers the classic candy-shop combination of crisp caramelized sugar and roasted peanut flavor without requiring complicated ingredients. The recipe uses pantry staples and one saucepan, while the candy thermometer takes the guesswork out of reaching the hard-crack stage.
Baking soda is the small but important finishing ingredient. Added off the heat, it creates tiny air pockets throughout the candy, making each piece lighter, less dense, and easier to bite.
The finished batch makes approximately 1 1/2 pounds, so there is plenty to serve at a party, tuck into gift bags, or keep in a jar for an afternoon treat. For another version of this classic candy, you can also compare our peanut brittle guide.
Ingredients You’ll Need
Measure every ingredient before you begin because the final steps move quickly. Once the syrup reaches temperature, you will need to add the butter, vanilla, and baking soda immediately and spread the candy before it starts to set.
- 2 cups granulated sugar: The main source of sweetness and structure.
- 1 cup light corn syrup: Helps create a smooth syrup and reduces the chance of unwanted crystallization.
- 1/2 cup water: Gives the sugar room to dissolve before the boiling stage.
- 1 1/2 cups raw, shelled peanuts: These cook directly in the candy and develop a rich, nutty taste.
- 2 tablespoons unsalted butter: Adds buttery flavor and a smoother bite.
- 1 teaspoon baking soda: Makes the brittle lighter by forming tiny air pockets.
- 1 teaspoon pure vanilla extract: Rounds out the caramel flavor.
- 1/2 teaspoon salt: Balances the sweetness; omit it if your peanuts are salted.
You will also need a heavy-bottomed saucepan, a reliable candy thermometer, a rimmed baking sheet, parchment paper or a silicone baking mat, and a heatproof spatula. A lightly buttered spatula helps the hot candy spread without sticking.
How to Make It Step-by-Step
Step 1: Prepare the baking sheet before cooking the syrup. Line a rimmed baking sheet with parchment paper or a silicone baking mat, and lightly butter the surface if desired so the finished candy lifts away easily.
Step 2: Add the sugar, corn syrup, water, and salt to a heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar has dissolved and the liquid looks clear, then bring it to a boil.
Step 3: Continue boiling without frequent stirring until the syrup reaches about 250°F (121°C). Keep the thermometer positioned in the syrup without allowing its tip to touch the bottom of the pan, since that can give an inaccurate reading.
Step 4: Stir in the raw peanuts once the syrup reaches 250°F. Continue cooking and stir occasionally as the peanuts heat through and the syrup deepens to a golden amber color.
Step 5: Watch the thermometer closely as the mixture approaches 295–300°F (146–149°C). This is the hard-crack stage that gives brittle its signature snap, so remove the pan from the heat immediately when the temperature is reached.
Step 6: Quickly stir in the butter, vanilla, and baking soda off the heat. The mixture will foam noticeably, which is expected, so stir carefully but efficiently until the ingredients are combined.
Step 7: Pour the hot candy onto the prepared baking sheet at once. Use a lightly buttered spatula to spread it into an even layer about 1/4 inch thick, using gentle strokes rather than pressing it firmly into a dense slab.
Step 8: Leave the brittle undisturbed for 30–45 minutes, or until it is completely hard and cool. Break it into irregular pieces by hand, then transfer the candy to an airtight container.
Pro Tips for Perfect Crunch
Temperature matters more than color alone. A golden amber syrup can look ready before it has developed the correct structure, while a darker syrup may already be close to tasting bitter, so use a reliable candy thermometer whenever possible.
Avoid stirring frequently during the first boil. Stirring after the sugar dissolves can encourage crystallization, which may leave the brittle grainy instead of smooth and glassy.
- Warm roasted peanuts slightly before adding them so they do not cool the syrup suddenly.
- Have the butter, vanilla, baking soda, spatula, and baking sheet ready before the candy reaches its final temperature.
- Spread the brittle quickly, but do not press it excessively; gentle spreading keeps the texture light.
- Use extreme caution around the hot syrup, as candy reaches temperatures far above boiling water.
- Make brittle on a dry day when possible because humidity can make the finished candy sticky.
If the brittle turns chewy, the syrup likely did not reach the hard-crack stage. If it tastes bitter or becomes unusually dark, it was probably cooked beyond the recommended temperature range.
For another peanut-forward dessert, serve small pieces of brittle beside these rich peanut butter cup brownies. The contrast between fudgy chocolate and crisp candy makes a memorable dessert plate.
Cooling, Breaking, and Storage
Let the candy cool completely on the baking sheet before breaking it. If you try to move or snap it while warm, the pieces may bend, stick together, or lose their thin, delicate shape.
Break the slab into pieces of any size you like. Smaller shards are convenient for gift bags and dessert toppings, while larger pieces make an impressive addition to a cookie tray.
Store the brittle in an airtight container at room temperature, separating layers with parchment paper if needed. Keep it away from heat and moisture, and avoid refrigeration because condensation can make the surface sticky.
If your kitchen is humid, package the candy as soon as it has cooled and keep the container tightly sealed. A dry storage environment is essential for preserving the crisp texture.
Ways to Serve Peanut Brittle
Peanut brittle is excellent on its own with coffee, tea, or a glass of cold milk. You can also crush it into small pieces and scatter it over ice cream, pudding, cheesecake, or whipped cream for a crunchy caramel-peanut finish.
Arrange the pieces on a dessert board with cookies and chocolate treats. For a larger sweets table, pair it with this easy no-bake chocolate pie so guests can choose between creamy and crunchy textures.
This candy also makes a thoughtful homemade gift. Place cooled pieces in a cellophane bag or a small lidded tin, add parchment between layers, and keep the package protected from humidity until it is ready to give.
If you are building a full brunch or holiday spread, the brittle can sit alongside soft baked goods such as this homemade cinnamon roll recipe. The crisp peanut candy adds a welcome change from tender, buttery pastries.
Common Questions
Can I use salted peanuts? Yes, but omit the 1/2 teaspoon of salt from the syrup so the finished candy does not become overly salty.
Can I make this without a candy thermometer? A thermometer is strongly recommended because temperature is more dependable than color. Without one, it is much easier to undercook the syrup and end up with chewy candy or overcook it and produce a bitter flavor.
Why does the candy foam? The noticeable foaming happens when baking soda is stirred into the hot syrup. This reaction creates tiny air pockets, which give the brittle a lighter texture.
Why did my brittle become sticky? Humidity is a common cause, especially if the candy was made or stored on a rainy day. Keep it in a tightly sealed airtight container at room temperature and avoid exposing it to moisture.
Can I make it thicker? You can spread the candy less, but the recommended layer is about 1/4 inch thick. Spreading too thickly may make pieces harder to bite, while pressing the candy too firmly can make it dense.
For a savory dish to serve before a dessert featuring brittle, try this easy Margherita pasta bake. Its tomato, mozzarella, and basil flavors provide a fresh contrast to the sweet candy course.
Homemade Peanut Brittle
Ingredients
Method
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Lightly butter the surface if desired.
- Combine sugar, corn syrup, water, and salt in a heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar dissolves, then boil without frequent stirring until the syrup reaches about 250°F (121°C).
- Stir in the peanuts and continue cooking, stirring occasionally, until the mixture reaches 295–300°F (146–149°C) and looks golden amber.
- Remove the pan from the heat immediately. Quickly stir in the butter, vanilla, and baking soda; the candy will foam noticeably.
- Pour the mixture onto the prepared baking sheet and spread it into an even layer about 1/4 inch thick with a lightly buttered spatula.
- Cool completely for 30–45 minutes, then break the hard candy into pieces. Store airtight at room temperature.
Notes
Final Thoughts
This homemade peanut brittle is one of those recipes that rewards careful timing with an unforgettable result. The smooth amber candy, buttery vanilla aroma, airy texture, and generous peanuts come together in a crisp treat that tastes special enough for holidays but is simple enough for an ordinary weekend.
Prepare the baking sheet and ingredients first, trust the thermometer, and spread the candy quickly after adding the baking soda. Once the brittle has cooled for 30–45 minutes, break it into pieces and store it airtight at room temperature for a crunchy homemade snack.
Make a batch for gifting, dessert boards, or a jar on the kitchen counter. One bite of that clean, satisfying snap will make this classic recipe a keeper.