Peanut Brittle Recipe

Today I’m bringing you a truly nostalgic, totally addictive, and surprisingly easy sweet treat that is an absolute classic: Peanut Brittle! This crispy, crunchy candy shatters with the most satisfying snap and is loaded with toasted, savory peanuts. It hits all the right notes—sweet, salty, and nutty—making it impossible to stop at just one piece. Whether you’re making it for holiday gifts or just because you need a little something extra crunchy in your life, this recipe is a game-changer. Trust me, you are going to feel like a candy-making wizard when you see that beautiful, bubbly caramel set up perfectly!

Why You’ll Love This Recipe

• That Perfect Shatter: The secret ingredient, baking soda, creates tiny air pockets that give the brittle its signature light, crispy, and satisfyingly shattering texture.
• A Classic Nostalgia Trip: This is the ultimate old-fashioned treat that reminds everyone of their favorite candy shop or grandma’s kitchen—it’s pure, simple, sweet comfort.
• Simple Ingredients, Major Impact: You only need a few pantry staples to pull off this magical, impressive-looking candy.
• The Sweet and Salty Balance: The combo of sweet, crunchy caramel and savory, toasted peanuts is absolutely irresistible.

Ingredients

All you need for this Peanut Brittle Recipe is 30 minutes and a steady hand! Yes, it’s that easy. But first, gather up these essential ingredients:

• Granulated Sugar: This is the base of our candy, providing the sweetness and structure for the caramel.
• Light Corn Syrup: Helps prevent the sugar from crystalizing (getting grainy) and keeps the brittle beautifully smooth and glossy.
• Water: Helps dissolve the sugar initially so it can begin its journey to golden caramel.
• Raw Peanuts: The star of the show! We add them early so they get perfectly toasted and infuse the caramel with their delicious nutty flavor. Note: Using raw peanuts is key here, as they toast nicely while the sugar cooks.
• Unsalted Butter: Adds a touch of richness and helps give the brittle a lovely, smooth mouthfeel.
• Vanilla Extract: A secret weapon that adds a layer of warm, complex flavor to the final caramel.
• Baking Soda: The true game-changer! When added at the end, it reacts with the hot sugar to create gas bubbles, making the brittle light and airy instead of hard and tooth-breaking.
• Salt: Just a tiny bit to balance the sweetness and make the savory peanut flavor truly pop!

Note: The ingredients with precise measurements and kitchen weights will be provided right under the article in the recipe card.

How to Make the Peanut Brittle Recipe

Step 1: Prep Your Surface

Candy making moves fast, so preparation is key! Line a baking sheet with parchment paper and give it a very light coat of butter (just a whisper!) to prevent sticking. Set it aside where you can easily reach it.

Step 2: Begin the Caramel Base

In a heavy-bottomed saucepan (this helps distribute heat evenly and prevents scorching) over medium heat, combine your sugar, corn syrup, and water. Stir gently until all the sugar is dissolved and the mixture is clear.

Step 3: Add Peanuts and Cook to Color

Toss in the raw peanuts. Continue cooking, stirring frequently, until the mixture transforms into a deep, gorgeous golden amber color. This is where all the wonderful toasty flavor develops!

Step 4: Toast and Thicken

Reduce the heat slightly and keep cooking. The syrup will thicken, and the peanuts should look perfectly toasted and smell divine. You are building up serious flavor here!

Step 5: The Magic Fizz!

Remove the saucepan completely from the heat. Now, work quickly! Stir in the butter, vanilla extract, and salt. Then, immediately and vigorously stir in the baking soda. The mixture will instantly foam and lighten in color. That fizz is exactly what you want—it’s creating that signature crisp texture!

Step 6: Pour and Spread Immediately

Immediately pour the incredibly hot, foamy mixture onto your prepared baking sheet. Using a buttered spatula or the back of a spoon, spread the brittle thinly and evenly as quickly as you can. It sets up fast, so don’t dawdle!

Step 7: Cool and Break

Allow the brittle to cool completely at room temperature. This takes a little patience, but it’s crucial! Once it’s totally cooled and hardened (it should snap cleanly), break it into wonderfully irregular pieces by hand.

Pro Tips for Making the Recipe

• Use a Candy Thermometer (For Beginners!): While this recipe doesn’t strictly require one, if you’re nervous, cook the caramel until it reaches 300°F (150°C), which is the hard-crack stage. This guarantees the perfect texture.
• Don’t Walk Away: Once the caramel starts to turn color (around Step 3), the shift from golden to burnt happens in seconds! Stay right by the stove, stirring consistently, until you hit that perfect golden amber.
• Use Raw Peanuts: Pre-roasted peanuts will burn before the sugar reaches the correct temperature. Raw peanuts have enough time to toast properly in the caramel.
• The Foaming Step is Crucial: Once you add the baking soda, you must stir quickly to distribute it evenly, but don’t over-mix—just enough for it to foam up. The longer you mix, the flatter it can become.

How to Serve

This Peanut Brittle is a delight all on its own, but here are a few fun ways to enjoy it and impress your friends:

• As a Crumbly Topping: Crush some pieces and sprinkle them over a bowl of vanilla bean ice cream or mix into a creamy homemade shake for a serious crunch factor.
• The Perfect Hostess Gift: Wrap pieces in small cellophane bags tied with a ribbon. Homemade candy is always a gorgeous and thoughtful gift!
• Dessert Platter Addition: Arrange pieces alongside dark chocolate truffles and salted caramel squares for a stunning holiday or party dessert platter.
• Coffee Pairing: Enjoy a piece with a hot cup of dark roast coffee or a cozy latte for a wonderfully crunchy afternoon pick-me-up.

Make Ahead and Storage

Storing Leftovers

The key to keeping brittle crispy is protecting it from moisture. Store cooled, broken pieces in an airtight container at room temperature. Kept properly, it will last for up to two weeks—if it lasts that long!

Freezing

Freezing is generally not recommended for brittle, as the thawing process often introduces moisture, which causes the candy to soften and lose its signature snap.

Reheating

No reheating necessary! This candy is designed to be enjoyed at room temperature. If it feels soft (which means it’s absorbed moisture), you can try baking it on a parchment-lined sheet at $250^\circ \text{F}$ for about 5 minutes to dry it out, then let it cool completely again.

FAQs

What causes my peanut brittle to turn out soft or sticky?

The most common reason for soft or sticky brittle is not cooking the sugar mixture to a high enough temperature. You must reach the “hard-crack” stage, which is $300^\circ \text{F}$ on a candy thermometer. If you don’t have a thermometer, make sure the caramel is a deep, rich golden amber color and has thickened considerably before you remove it from the heat and add the final ingredients. If the brittle sets up soft, it means there was too much moisture left in the sugar mixture.

Can I use a different kind of nut instead of peanuts?

Absolutely! This recipe works beautifully with almost any nut, so feel free to experiment with your favorites. Cashew brittle, pecan brittle, or even a mixed nut brittle would all be stunning variations. Just make sure the nuts you choose are raw so they have the time to toast perfectly while the sugar cooks and develops its deep caramel flavor.

Why do I have to use baking soda at the end?

Baking soda is the magical ingredient that gives brittle its light, airy, and crisp texture. When the baking soda is mixed into the hot sugar, it immediately releases carbon dioxide gas, which gets trapped in the cooling mixture. This aeration process makes the candy porous, giving it that wonderful snap that is the hallmark of great brittle, rather than a dense, hard candy that’s tough to chew.

How can I prevent the brittle from sticking to my pan or sheet?

The best way to guarantee a non-stick result is to use a silicone baking mat (like a Silpat) or a sheet of parchment paper that has been very lightly buttered or greased. The moment the brittle mixture is poured onto the surface, it will begin to set, so prepping your surface properly before you start cooking is the most important step in making sure you can lift the final product easily.