Old Fashioned Peanut Brittle Recipe (2024)

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Homemade Peanut Brittle is perfect for making and sharing around the holidays! A crunchy candy layer is loaded with roasted peanuts for a sweet and salty treat.

So you love making candy for the holidays? Try my English Butter Toffee and Crockpot Candy recipes!

I love making this Peanut Brittle recipe in winter because it’s so nostalgic and fun to share.

Peanut Brittle Candy also makes a wonderful hostess gift. Just stash a handful or two in a tin or a mason jar and tie with a ribbon!

While Peanut Brittle only contains a handful of ingredients, following the process is key for the perfect texture. But as long as you use a candy thermometer for accuracy, this recipe turns out great!

Peanut Brittle Ingredients:

• Granulated sugar – The base of this treat!
• Light corn syrup – Reacting with the sugar, corn syrups helps create that crack-able texture.
• Dry roasted peanuts – Deliciously salty to balance out the sweetness! You can also use raw Spanish peanuts.
• Salt – To emphasize the flavor contrast.
• Unsalted butter – I prefer using unsalted butter and adding my own salt so I can control exactly how much goes in.
• Baking soda – The secret to making it brittle!

How To Make Peanut Brittle:

1. In a deep skillet, slowly cook sugar, corn syrup, and 1 cup of water on medium-high heat, stirring until the sugar dissolves.
2. Bring to a boil, and continue cooking until the sugar mixture reaches the soft-ball stage on a candy thermometer (235 degrees F), about 10 minutes
3. Add in the peanuts and salt. Cook until the temperature reaches 300 degrees (the hard crack stage), stirring constantly, about 10 more minutes until it’s a deep golden brown. (Pay attention to this part as the brittle will burn if cooked too long).
4. Remove from heat and add in the butter and baking soda; stir to blend. The mixture will bubble up.
5. Pour the brittle mixture onto the prepared cookie sheet and spread it out with a spatula and allow the brittle to cool for about 30 minutes until it’s cool to the touch.
6. Once cooled completely, slide a spatula underneath to lift the brittle and break it into pieces. Store covered at room temperature.

RECIPE TIP: A candy thermometer is going to be necessary for this recipe! It will help ensure that your temperatures are accurate and you get perfect brittle instead of a soft or burnt mess.

Frequently Asked Questions:

What does baking soda do?

It’s all chemistry!

Baking soda reacts with the other ingredients to create tiny air bubbles so it easily cracks. This prevents it from becoming a rock-solid hunk of sugar.

What temperature is the brittle stage?

Called the hard-crack stage, it should get to 300 to 310 degrees F to achieve the proper texture.

How long does it take to harden?

About 20 to 30 minutes.

Why is my brittle so hard?

See above — you may not have added enough baking soda!

How do you prevent it from sticking to the pan?

Use a generous amount of cooking spray and be sure to coat the sides of the pan as well. You can also use parchment paper or a silicone mat, but DON’T use wax paper, which will melt.

How long does peanut brittle last?

Store in an airtight container at room temperature, it should keep for 2 months!

More Homemade Candy Recipes:

• Crockpot Candy – Chocolate and almond bark are melted in the Crock-Pot with peanuts then harden into a crunchy treat.
• Irish Potato Candy – Airy coconut balls coated in cinnamon look just like potatoes … perfect for Saint Patrick’s day!
• Pretzel Turtles – Made with pretzels, pecans, and Rolos, you’ll want to keep popping ‘em.
• Cookie Dough Truffles – A must for cookie dough fans!
• Candied Lemon Slices – A beautiful, delicious garnish for drinks and desserts.

Let’s Connect!

If you’ve tried thisrecipe, please let me know how you liked it in the comments below and leave a review. I love hearing from you!

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