A nostalgic favorite during the holidays and beyond, this classic peanut brittle brings together buttery caramelized sugar, crunchy roasted peanuts, and the perfect balance of sweet and salty. I like making a batch of this simple candy with just a few ingredients I usually have in my pantry. It's a great make-ahead treat for snacking, entertaining, or gifting—especially around the festive season.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 cup granulated sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup roasted salted peanuts
2 tablespoons unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Directions
I start by lining a baking sheet with parchment paper or a silicone baking mat, then set it aside.
In a medium saucepan, I combine sugar, corn syrup, salt, and water. I cook it over medium heat, stirring just until the sugar dissolves and the mixture begins to boil.
After that, I insert a candy thermometer and let it cook without stirring until it hits 300°F, which is the hard crack stage. This usually takes about 10 to 15 minutes.
As soon as the mixture reaches the right temperature, I quickly stir in the roasted peanuts and butter until it’s all well mixed.
I remove it from the heat and stir in the baking soda and vanilla extract. It foams up right away, so I work quickly and carefully.
I pour the hot mixture onto the prepared baking sheet and use a spatula to spread it out as thin as I can.
Then, I let it cool completely at room temperature.
Once it hardens, I break it into pieces and store it in an airtight container.
Servings and timing
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 10 servings
Calories: 210 kcal per serving
Variations
When I want to mix things up, I sometimes add a pinch of cayenne pepper for a spicy twist or swap the peanuts for almonds or cashews. For a deeper caramel flavor, I’ve tried using dark corn syrup instead of light. I’ve even stirred in a bit of sea salt on top right after pouring for an extra salty-sweet finish.
Storage/Reheating
I keep my peanut brittle in an airtight container at room temperature, where it stays fresh and crisp for up to 2 weeks. I make sure it’s stored in a cool, dry place—moisture is the enemy of brittle. I never refrigerate it, as that tends to make it sticky. No reheating is needed, but if I want to restore a little crunch after a few days, I spread the pieces on a baking sheet and warm them slightly in a low oven (around 250°F) for 5 minutes.
FAQs
How do I know when the brittle reaches the hard crack stage?
I always use a candy thermometer to make sure the temperature hits 300°F. At this point, a drop of the mixture in cold water will harden immediately and break easily.
Can I make this without a candy thermometer?
Yes, I can, but I have to be very attentive. I look for the mixture to turn a deep amber color and do the cold water test: drop a small bit in a bowl of cold water—if it hardens and cracks, it's ready.
What’s the purpose of baking soda in peanut brittle?
Baking soda creates air bubbles in the mixture, giving the brittle its light, crispy texture. Without it, the candy would be much denser and harder.
Can I use raw peanuts instead of roasted?
Yes, but I’ve found that raw peanuts may taste a bit bland. If I use them, I like to toast them lightly in the oven first to bring out more flavor.
How do I prevent the brittle from becoming sticky?
I always make sure the brittle is completely cooled before storing it in an airtight container. I also avoid making it on humid days since moisture in the air can make it sticky.
Conclusion
This classic peanut brittle is one of those recipes I always come back to. It’s simple, satisfying, and perfect for gifting or enjoying with a cup of coffee. With just a few pantry staples and a bit of patience, I end up with a crunchy, buttery treat that feels like a little piece of tradition. Whether it’s for the holidays or just because, this recipe never disappoints.
📖 Recipe:
Peanut Brittle
- Total Time: 20 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A classic, buttery peanut brittle made with caramelized sugar, roasted peanuts, and a touch of vanilla. Light, crisp, and perfect for holiday gifting or snacking.
Ingredients
1 cup granulated sugar
½ cup light corn syrup
¼ teaspoon salt
¼ cup water
1 cup roasted salted peanuts
2 tablespoons unsalted butter
1 teaspoon baking soda
1 teaspoon vanilla extract
Instructions
- Line a baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium saucepan, combine sugar, corn syrup, salt, and water. Cook over medium heat, stirring until the sugar dissolves and the mixture begins to boil.
- Insert a candy thermometer and cook without stirring until the mixture reaches 300°F (hard crack stage), about 10–15 minutes.
- Quickly stir in the roasted peanuts and butter until well combined.
- Remove from heat and stir in baking soda and vanilla extract. The mixture will foam up.
- Immediately pour the hot mixture onto the prepared baking sheet and spread it out as thin as possible using a spatula.
- Let the brittle cool completely at room temperature.
- Once hardened, break into pieces and store in an airtight container.
Notes
Use a candy thermometer for best results.
Work quickly when adding baking soda and vanilla as the mixture foams up fast.
Store in a cool, dry place in an airtight container to prevent stickiness.
Try adding cayenne pepper or sea salt for a flavor twist.
Substitute peanuts with almonds or cashews for variation.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Candy
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 19g
- Sodium: 110mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
