This easy homemade peanut brittle recipe makes about 1 pound of crisp, golden candy in just a few straightforward steps. Made with granulated sugar, light corn syrup, raw blanched peanuts, butter, vanilla, and baking soda, it takes 5 to 10 minutes to prepare, 15 to 25 minutes to cook, and about 30 to 45 minutes to cool.
The finished brittle is sweet, buttery, nutty, and wonderfully crunchy, with a light, slightly porous texture from the baking soda. A candy thermometer makes the process dependable, while a prepared baking sheet lets you spread the hot candy quickly before it sets.
Jump to RecipeWhy You’ll Love This Recipe
Peanut brittle is one of those old-fashioned treats that looks impressive but relies on a short ingredient list and a clear temperature target. The candy cooks in one saucepan, spreads onto one baking sheet, and transforms into glossy, golden shards as it cools.
Every bite offers a satisfying contrast: crisp sugar, buttery caramel notes, and the earthy flavor of peanuts. Baking soda keeps the texture from becoming overly dense by creating tiny air pockets throughout the candy.
- Simple pantry ingredients: You likely need only sugar, corn syrup, peanuts, butter, vanilla, and baking soda.
- Reliable texture: Cooking to 300°F produces the classic hard-crack finish.
- Gift-friendly: Once cooled and sealed, the pieces travel well and look beautiful in a small tin.
- Fast preparation: The active work is concentrated around the final few minutes, so advance measuring matters.
If you enjoy the combination of roasted peanuts and sweet homemade candy, you may also like these homemade peanut butter cups for another peanut-forward dessert.
Ingredients You’ll Need
The sugar supplies sweetness and structure, while light corn syrup helps keep the cooked syrup smooth and reduces the chance of unwanted sugar crystals. Water gives the sugar time to dissolve evenly before the boiling stage begins.
Raw, blanched peanuts are added at 250°F so they cook in the hot syrup without becoming scorched during the entire cooking period. Unsalted peanuts make it easy to control the flavor, but the optional pinch of salt may be omitted if your peanuts are already salted.
- 1 cup granulated sugar for the candy base.
- 1/2 cup light corn syrup for a smooth, stable syrup.
- 1/4 cup water to dissolve the sugar.
- 1 cup raw, blanched peanuts for the nutty center of every piece.
- 1 tablespoon unsalted butter for richness and a rounded finish.
- 1 teaspoon vanilla extract for warm aroma.
- 1 teaspoon baking soda for the characteristic lighter texture.
- A pinch of salt, optional, depending on whether the peanuts are salted.
For another peanut-based baking idea, keep our easy peanut butter cookies nearby when planning a dessert tray.
How to Make It Step-by-Step
Step 1: Prepare the baking sheet and finishing ingredients before turning on the stove. Butter a rimmed baking sheet or line it with parchment paper, then measure the butter, vanilla, and baking soda into separate ready-to-use portions.
Step 2: Add the sugar, light corn syrup, water, and optional salt to a heavy-bottomed saucepan. Set the pan over medium heat and stir only until the sugar has dissolved into the liquid.
Step 3: Let the syrup come to a boil, then stop stirring completely. Continued stirring after boiling can encourage sugar crystallization, which may leave the finished brittle grainy instead of glassy.
Step 4: Cook the syrup until the candy thermometer reads about 250°F (121°C). Carefully stir in the raw blanched peanuts at this point, making sure they are distributed through the hot syrup.
Step 5: Continue cooking until the mixture reaches 300°F (149°C), the hard-crack stage. The syrup should be golden, and a small drop placed in cold water should form brittle threads rather than a soft ball.
Step 6: Remove the saucepan from the heat and immediately stir in the butter, vanilla, and baking soda. The candy will foam and expand, so use a heatproof spatula, keep your face away from the steam, and never taste the mixture.
Step 7: Pour the foaming candy onto the prepared baking sheet without delay. Spread it gently to your preferred thickness, using as few strokes as possible because excessive handling can deflate the airy texture and make the surface uneven.
Step 8: Leave the brittle undisturbed until completely cool and firm, which usually takes 30 to 45 minutes. Break it into rustic pieces by hand, then transfer it to an airtight container.
Pro Tips for Crisp, Golden Brittle
A reliable candy thermometer is the most useful tool for this recipe. Clip it to the saucepan or hold it securely so the bulb sits in the syrup without touching the base, where it could give an inaccurate reading.
Watch the temperature closely as it approaches 300°F. The syrup can move from pale gold to too-dark very quickly, and a candy that cooks beyond the hard-crack stage may taste bitter.
- Prepare everything first: The butter, vanilla, baking soda, spatula, and baking sheet should all be ready before the syrup reaches its final temperature.
- Use a heavy saucepan: A thick base distributes heat more evenly and helps prevent hot spots.
- Do not stir boiling syrup: Stir only while the sugar dissolves, then leave the mixture alone until the peanuts are added.
- Spread promptly: The baking soda reaction creates foam, but the candy sets quickly once poured.
- Protect yourself: Boiling sugar syrup is dangerously hot, so use long sleeves, keep children away, and avoid touching the candy until it is completely cool.
If you are assembling a larger sweets table, the bright flavor of our easy lime bars makes a refreshing contrast to this rich, nutty candy.
Common Questions and Variations
Can roasted peanuts be used? Yes. Roasted peanuts may replace raw peanuts, but add them later in the cooking process so they do not burn. The same final temperature of 300°F (149°C) remains the important guide for the candy.
Can I add more peanuts? Some published versions use 1 1/2 to 2 cups of peanuts for a denser, more peanut-heavy brittle. This recipe uses 1 cup, which leaves enough golden candy around each nut for a balanced crunch.
Why did my brittle turn sticky? Humidity is a common cause. Make the recipe on a dry day when possible, let the candy cool fully before storing it, and keep every piece in an airtight container.
Why is my brittle hard instead of light? The baking soda must be stirred in off the heat, and the candy must be spread immediately. If the mixture is stirred too aggressively after the baking soda is added or allowed to sit in the pan, the final texture may be denser.
For a savory holiday menu alongside your dessert course, try our easy bread stuffing as a comforting side dish.
Storage and Serving Ideas
Store completely cooled peanut brittle in an airtight container at room temperature. Separate layers with parchment if needed, and keep the container away from moisture, steam, and direct sunlight.
Peanut brittle is delicious served in small shards with coffee, tea, or a scoop of vanilla ice cream. It also makes a lovely edible gift when wrapped in clear bags or packed into a decorative tin, provided it stays sealed until serving.
Do not refrigerate the brittle unless necessary, since condensation can soften the candy. If pieces become sticky, they are best enjoyed promptly rather than left exposed to humid air.
For a fun dessert spread, arrange the brittle beside peanut butter cookies, chocolate candies, or fresh fruit. The golden shards also make a pretty crushed topping for ice cream, pudding, and frosted cakes.
Easy Homemade Peanut Brittle
Ingredients
Method
- Butter a rimmed baking sheet or line it with parchment paper. Measure the butter, vanilla, and baking soda before beginning so they can be added immediately when the syrup reaches the correct temperature.
- Combine the sugar, light corn syrup, water, and optional salt in a heavy-bottomed saucepan. Cook over medium heat, stirring only until the sugar dissolves.
- Once the mixture boils, stop stirring and cook until it reaches about 250°F (121°C). Use a reliable candy thermometer and keep the thermometer bulb in the syrup without touching the bottom of the pan.
- Stir in the raw blanched peanuts at 250°F. Continue cooking until the syrup reaches 300°F (149°C), the hard-crack stage, and appears golden.
- Remove the saucepan from the heat. Quickly stir in the butter, vanilla, and baking soda; the mixture will foam, so use a heatproof spatula and work carefully.
- Immediately pour the foaming candy onto the prepared baking sheet. Spread it gently to the desired thickness without overworking it, since the brittle begins setting quickly.
- Let the brittle cool completely for about 30 to 45 minutes. Do not touch or taste it while hot because the candy can cause serious burns.
- Once fully firm, lift the brittle from the sheet and break it into pieces. Store the pieces in an airtight container to protect their crisp texture.
Notes
Final Thoughts
This easy homemade peanut brittle recipe delivers a classic candy-shop treat with ingredients that are easy to find and a method that is simple to follow. The essential details are reaching 250°F before adding the peanuts, cooking to 300°F for the hard-crack stage, and working quickly after adding the baking soda.
Take your time with the thermometer, prepare the baking sheet before cooking, and treat the hot syrup with care. After the 30 to 45 minute cooling period, you will have crisp, golden pieces filled with peanuts and ready to share.
Make a batch for holiday gifts, afternoon coffee, or a homemade dessert board. Once you taste the buttery crunch and delicate airy texture, this one-pound recipe is sure to become a favorite candy to make again.