Old-fashioned peanut brittle made with sugar, corn syrup, water, roasted peanuts, butter, and vanilla.
Table of Contents
I don’t think anyone ever plans to make peanut brittle. It’s not like cookies where you wake up craving them. Peanut brittle sort of sneaks into your life. Usually around the holidays. Usually when someone older than you decides, today feels right.
For me, this peanut brittle recipe is tied directly to my grandma’s kitchen — the one where the counters were always warm and the rules were unspoken. When brittle was happening, you stayed out of the way. No touching. No hovering. Definitely no asking, “Is it done yet?” The air smelled like sugar and peanuts and something just a little dangerous. Sound familiar?
I remember thinking it was magic. One minute it was liquid lava, the next it was this glassy, snappy candy that cracked perfectly in your hands. And now, when I make peanut brittle myself, I get it. It’s not hard, exactly… but it demands respect. You can’t rush it. You can’t multitask. You’re either making brittle, or you’re not. And honestly, that’s kind of refreshing these days.
Why This Peanut Brittle Recipe Still Matters
There are a lot of desserts that come and go. Trends change. Ingredients get swapped. But peanut brittle? It stays. This recipe works because it doesn’t try to be clever. It’s sweet, salty, crunchy, and just a little nostalgic in a way that makes people pause mid-bite and say, “Oh wow, I haven’t had this in forever.”
What I really love about this peanut brittle recipe is the texture. It’s thin and crisp — not tooth-breaking, not sticky-soft. And the flavor is balanced. Sweet, yes, but offset by salty roasted peanuts and a bit of butter at the end. It feels homemade in the best way. A little uneven. A little imperfect. But exactly right.
Also… let’s be honest. Making homemade peanut brittle makes you feel capable. Like you’ve unlocked a level of kitchen confidence you didn’t know you had.
Ingredient Notes (Before Things Get Hot)
Candy-making doesn’t give you much time to think, so here’s the rundown before you start.
- Sugar – Plain granulated sugar. Nothing fancy. This is the backbone of every peanut brittle recipe worth making.
- Light Corn Syrup – I know it’s controversial in some circles, but it matters here. It keeps the sugar from crystallizing and ruining your brittle.
- Water – Helps dissolve the sugar evenly so it cooks smoothly.
- Roasted Salted Peanuts – Salted is important. Peanut brittle without that salty contrast feels flat.
- Butter – Adds richness and softens the sharp sweetness at the end.
- Baking Soda – The quiet hero. It creates tiny bubbles that make the brittle light and snappy instead of dense.
- Vanilla – Just a splash, added at the end, but it warms everything up.
How I Actually Make Peanut Brittle (No Sugar-Coating)
Here’s the thing about peanut brittle: preparation is half the recipe. Maybe more.
- Before the stove even turns on, line a sheet pan with parchment paper. Measure out the peanuts, butter, baking soda, and vanilla. Put them right next to the stove. Not across the kitchen. Ask me how I know.
- In a medium saucepan, mix the sugar and water until everything looks wet and sandy. Add the corn syrup and set the pan over medium heat. Medium. Always medium. Let it come to a gentle boil, stirring occasionally, and try not to get impatient.
- Once it’s boiling, clip on your candy thermometer. Make sure it’s in the liquid but not touching the bottom. Cook until it reaches 250°F. This part takes a bit. It’s normal. Don’t rush it.
- Then add the peanuts and stir constantly. The temperature will keep climbing, and you’re aiming for 300°F — the hard crack stage. This is the point where you do not answer texts. You do not check the oven. You stay right there.
- As soon as it hits 300°F, pull the pan off the heat and immediately stir in the butter, baking soda, and vanilla. It will foam up and look wild. That’s the baking soda doing its thing.
- Pour the hot mixture onto the prepared pan and spread it out quickly into a thin layer. Carefully. This stuff is hot. Let it cool completely — about 30 minutes — then break it into pieces and admire that satisfying snap.
Storage (Because You’ll Want It to Last)
Once fully cooled, store your peanut brittle in an airtight container at room temperature. It’ll keep for up to two weeks if it stays dry. Humidity is not your friend here. No fridge, no freezer — just a good container and a cool, dry spot.
Variations & Substitutions (If You’re Feeling Curious)
Once you’ve nailed classic peanut brittle, you can absolutely experiment.
- Swap peanuts for almonds or cashews.
- Add a pinch of cayenne for a little heat.
- Drizzle melted chocolate over cooled brittle.
- Use unsalted peanuts and control the salt yourself.
- Sprinkle sesame seeds over the top before it sets.
Spicy peanut brittle sounds strange until you try it. Then suddenly… it makes sense.
What to Serve With Peanut Brittle
Peanut brittle doesn’t need much company, but it loves a warm drink. Coffee, tea, even hot chocolate. It’s perfect on holiday dessert trays, tucked into gift tins, or crumbled over ice cream for extra crunch. It also has a habit of disappearing from bowls when no one’s looking.
FAQ:
Why did my peanut brittle turn grainy?
Usually sugar crystallization. Corn syrup helps prevent it, and stirring too much after boiling can cause problems.
Do I really need a candy thermometer?
I wish I could say no. But yes. Guessing usually ends badly.
What does baking soda do in peanut brittle?
It creates air bubbles, which makes the brittle light and crisp instead of dense and hard.
Can I make peanut brittle on a humid day?
You can, but it’s trickier. Dry days are kinder to candy.
If you make this peanut brittle, I hope it slows you down for a moment — in a good way. Maybe it reminds you of someone’s kitchen. Maybe it becomes your tradition. And if you mess up a batch and laugh about it? You’re doing it right. Let me know how it goes — I love a good brittle story.
Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 cups salted roasted peanuts
- 2 tablespoons butter
- 1½ teaspoons baking soda
- 1½ teaspoons vanilla extract
Instructions
- Line a rimmed baking sheet with parchment paper and set aside.
- Measure and prepare the peanuts, butter, baking soda, and vanilla in advance, keeping them within reach of the stovetop.
- In a medium saucepan, combine the sugar and water, stirring until evenly mixed. Add the corn syrup and cook over medium heat, stirring occasionally, until the mixture comes to a gentle boil.
- Attach a candy thermometer to the side of the saucepan, ensuring it is submerged in the syrup but not touching the bottom. Continue cooking, stirring occasionally, until the temperature reaches 250°F (121°C).
- Stir in the peanuts and cook, stirring constantly, until the thermometer reaches 300°F (149°C).
- Immediately remove the saucepan from the heat and stir in the butter, baking soda, and vanilla. The mixture will foam and lighten in texture.
- Carefully pour the hot candy mixture onto the prepared baking sheet. Using a heat-resistant spoon or spatula, spread the brittle into an even layer as quickly as possible.
- Allow the peanut brittle to cool completely for at least 30 minutes, then break into pieces.
- Store the cooled peanut brittle in an airtight container at room temperature.
Notes
