When you need a homemade Christmas gift that won’t break your budget, this old fashioned peanut brittle delivers on every front. Crispy, buttery, and loaded with roasted peanuts, it tastes exactly like the kind your grandmother used to make. This peanut brittle has become my go-to homemade gift for teachers, neighbors, and anyone who appreciates a sweet treat made with love.
What makes this brittle so good is its simplicity. It is made with just six ingredients that come together in the perfect combination of sweet, salty, and crunchy. And it’s inexpensive to make and ships beautifully, making it the ideal solution for your entire gift list.
Reader Review
We love it. It turned out perfect. Thank you
— Amenda
Wrapped in cellophane bags or packed in tins, it stays fresh for weeks and ships without turning into expensive crumbs. Your friends and neighbors will think you spent hours crafting the perfect gift when you really just stirred sugar and peanuts together.
Making peanut brittle at home might sound intimidating, but I promise this foolproof recipe will have you creating perfectly crispy, sweet, and nutty candy that rivals the store-bought version. Buy an inexpensive candy thermometer and you too can create the satisfying crack and buttery-sweet flavor of peanut brittle.
Whether you’re an experienced baker or a nervous newcomer to candy making, this recipe is for you. I’ll walk you through each step, share my tried-and-true tips, and show you exactly how to achieve that perfect golden color and crispy texture every single time.
Looking for more homemade candy recipes? Try snickers fudge, red velvet truffles, or Christmas caramels.
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Ingredient Notes
For exact amounts needed see the recipe card below
- White sugar
- Light corn syrup
- Roasted salted peanuts: I prefer using salted peanuts because they create that perfect sweet-salty balance.
- Water
- Butter
- Vanilla extract
- Baking soda
How to Make Peanut Brittle Recipe
- Before you start cooking, line your baking sheet with parchment paper or a silicone mat. Then measure out all your ingredients and have them ready to go before you start cooking, because this recipe moves quickly.
- Combine the sugar, corn syrup, and water in a large, heavy saucepan. This needs to be bigger than you think as the mixture will bubble up quite a bit later.
- Attach your candy thermometer (make sure it’s not touching the bottom of the pan!) and cook over medium heat, stirring until it reaches 240 degrees F. Don’t rush this step by turning up the heat.
- Once you hit 240 degrees F, add the peanuts and keep stirring until you reach 280 degrees F.
- Add the butter and stir constantly until you reach 300 degrees F (the hard crack stage).
- Remove the pan from heat and quickly stir in the vanilla and baking soda. Warning: it will foam up like a science experiment.
- Working quickly (and carefully – this is HOT!), pour the mixture onto your prepared baking sheet. Spread it out as evenly as you can. I usually tilt the pan to help it spread.
- Once completely cool (about 30 minutes), break it into pieces.
Serving Ideas
You know what makes homemade peanut brittle even more special? Sharing it! I love getting creative with this classic candy, especially during the holiday season when my family gathers around.
Here are some of my favorite ideas:
- Break it into bite-sized pieces and add it to holiday cookie platters for Christmas parties or family gatherings.
- Package in clear cellophane bags tied with festive ribbon for homemade gifts.
- Crush into smaller pieces and sprinkle over ice cream.
- Place pieces in decorative tins and mail it to a far off friend or family member or deliver to your neighbors.
How to Store
Store your peanut brittle in an airtight container at room temperature. It will stay fresh for 6-8 weeks when stored properly. You can use glass containers with tight-fitting lids, metal tins with secure covers, or plastic containers with snap-on lids.
Whatever container you choose, make sure to layer the pieces between sheets of parchment paper to prevent them from sticking together. Don’t refrigerate the peanut brittle since this can make it sticky and affect the texture.
Store it away from heat and direct sunlight. And if you live in a humid climate, adding a food-grade silica gel packet to the container can help maintain freshness.
Tips & Tricks
Be sure to check out the step by step instructions
- Candy making waits for no one! Have all your ingredients measured and ready to go before you start.
- Use a reliable candy thermometer and make sure it doesn’t touch the bottom of the pan.
- Don’t rush the process by turning up the heat – slow and steady wins this race.
- Keep safety in mind. This candy gets seriously hot. Keep kids and pets out of the kitchen while you make it. Use oven mitts when handling the hot mixture and have your baking sheet ready and in a safe spot for pouring.
- Use parchment paper or a silicone mat not waxed paper.
- Work quickly when spreading the mixture as it hardens fast.
Reader Questions
This usually happens when the candy mixture doesn’t reach the proper temperature (300°F). I always make sure to hit that magic number. It’s called the hard crack stage for a reason!
Yes, you can absolutely experiment with other nuts. Cashews, almonds, or pecans all work great. Just make sure they’re roasted for the best flavor.
The baking soda creates tiny air bubbles in the candy, making it easier to bite into. Without it, you’d have rock-hard candy that might send you to the dentist! The foaming reaction is totally normal and exactly what you want to see.
I try to avoid making candy on really humid days. The moisture in the air can affect how the sugar crystallizes, potentially making your brittle sticky or grainy. Save this recipe for a dry day!
This is exactly why I always use parchment paper or a silicone mat to line your baking sheet. If you forgot to line the pan, try placing it in the freezer for a few minutes – the brittle should pop right off.
If you prefer not to use corn syrup you can use other sweet liquids such as honey, brown rice syrup or agave. But doing so will affect the taste and consistency of the candy. I suggest if you want to do this you find a different recipe that is designed with one of those liquids instead of trying to adapt this one!
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Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1 cup water
- 2 tablespoon unsalted butter
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 2 cups roasted salted peanut
Instructions
- For best results get everything ready before you start!
- Line a rimmed baking sheet with parchment paper or a silicone mat.
- Get a large, heavy saucepan and put the sugar, corn syrup and water inside it.2 cups granulated sugar, 1 cup light corn syrup, 1 cup water
- Measure peanuts, butter, vanilla and baking soda so they are ready to add later.2 tablespoon unsalted butter, 2 teaspoons vanilla extract, 2 cups roasted salted peanut, 2 teaspoons baking soda
- Put candy thermometer on the side of the saucepan, making sure it doesn’t touch the bottom.
- Put the saucepan over medium heat and cook, stirring, until temperature reaches 240 degrees F on the thermometer. Don’t be tempted to turn the heat up to make it go faster!
- Add the peanuts and stir constantly until temperature reaches 280 degrees F.
- Add butter and continue to stir constantly until temperature reaches 300 degrees F, which is the hard crack candy stage.
- Once the temperature reaches 300 F take the saucepan off the heat. Add the vanilla extract and baking soda, stirring constantly. The candy will foam up as the baking soda is added.
- The candy syrup is HOT. Be careful during the next step and use oven mitts in case it splashes as you pour. Pour the syrup onto the prepared baking sheet and spread as evenly as possible. Use a spatula or spread it by tilting the cookie sheet. The candy will cool fast, so work quickly.
- Let the peanut brittle cool completely, which will take about 30 minutes.
- Break into pieces, either large or small, depending on how your are packaging the peanut brittle.
Notes
- Store the peanut brittle in an air tight container at room temperature. It will keep for 6-8 weeks. Don’t refrigerate it.
- Use parchment paper or a silicone mat to line the baking sheets, not waxed paper.
- Candy making waits for no one! Have all your ingredients measured and ready to go before you start.
- Use a reliable candy thermometer and make sure it doesn’t touch the bottom of the pan.
- Don’t rush the process by turning up the heat – slow and steady wins this race.
- Keep safety in mind. This candy gets seriously hot. Keep kids and pets out of the kitchen while you make it. Use oven mitts when handling the hot mixture and have your baking sheet ready and in a safe spot for pouring.
- Work quickly when spreading the mixture as it hardens fast.
- You can experiment with other nuts. Cashews, almonds, or pecans all work great. Just make sure they’re roasted for the best flavor.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Nutrition facts are estimates.
Thanks!
I make this but I make it in the microwave. Measurements are about half of yours and cook time total is 9 min. Makes about a pound.
I have always made this per instruction of family. To pour out onto a marble chopping board, and make sure you have blue skies. My Grandfather swore by this and I have done the same. Rainy days your brittle won’t set.
Make sure to using non stick spray if using waxed paper. Ruined the whole batch because all the waxed paper stuck and there was no way to get it to loosen. Super disappointed
Thanks for the feedback, I added a note to the recipe to use parchment paper or a silicone mat, not waxed paper.
We love it. It turned out perfect. Thank you
It has been many years (probably 20?) since I have made this as it is very dangerous to have around the house. I procrastinated and waited to purchase peanuts this year, I could only find a “monster size” canister…SO…I have not only made a couple batches of caramel corn with peanuts but now am on to making more peanut brittle. This stuff is so very good…and VERY addicting!! Guess I will keep this last batch here at home and enjoy every last crunch before the dreaded “back into shape” comes in the New Year!! HA! Good stuff…good stuff!!