A great Christmas gift is sweet and salty peanut brittle with the ideal candy crunch. This recipe for peanut brittle is simple to prepare and consistently impresses guests. Since this technique calls for quick reactions, it works best if all the components are measured out and ready to go. Simply said, there isn’t enough time between actions to measure. We also advise getting a reliable candy thermometer.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 16 |
| Yield: | 1 pound |
Ingredients
- 1 cup white sugar
- ½ cup light corn syrup
- ¼ cup water
- ¼ teaspoon salt
- 1 cup peanuts
- 2 tablespoons unsalted butter, softened
- 1 teaspoon baking soda
Instructions
- Have all ingredients measured out before starting.
- Grease a large rimmed baking sheet. Set aside.
- Combine sugar, corn syrup, water, and salt in a heavy, 2-quart saucepan over medium heat.
- Stir until sugar is dissolved and the mixture comes to a boil, about 5 minutes.
- Stir in peanuts and set a candy thermometer in place. Continue cooking, stirring occasionally, until the temperature reaches 300 to 310 degrees F (150 to 155 degrees C)
- Remove from the heat. Quickly stir in butter and baking soda, then immediately pour mixture onto the prepared baking sheet. Quickly use 2 forks to lift and pull the mixture into a 12×14-inch rectangle. Let cool until completely firm, at least 30 minutes.
- Use a mallet to break peanut brittle into pieces.
- Enjoy!
- The Comfort of Cooking
- We recommend a candy thermometer for best results with this recipe. If you don’t have one, in Step 3, try dropping a small amount of the boiling syrup in a bowl of cold water. If it forms hard, brittle threads, it’s ready.
Nutrition Facts
| Calories | 144 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 132 mg |
| Sugars | 16 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
This is the only recipe you need. Alter how you’d like but keep the core ingredients as is. I hate fluffy airy peanut brittle. This is the much more dense toffee type brittle. The only change I made was to double it (no issues at all with doubling) and adding just a smidge of vanilla extract. It’s perfect! The only thing I would recommend is spread it with a silicone scraper then it will just crack off the scraper when it cools.
Using the extra ingredients and a little extra time is well worth the effort. The end result when done according to the recipe is better than the peanut brittle you can buy in a candy store. I will definitely be using this recipe again without changing a thing.
Easy and delicious, made some with and without coconut…
Best peanut brittle ever… I’ve never made peanut brittle and wanted to experiment with flavours, I made this to the recipe but added 1/2cup of diced crystallised ginger just before it reached 300f and it came out amazing.
Amazing! Tastes great I also tried it with pecans and dear lord was that tasty. I do tend to double or triple it as the amount on this doesn’t yield too much product.
Mine took a lot longer because my gas stove didn’t have enough BTUs. I used twice the amount of peanuts and came away with the best peanut brittle ever.
Followed the recipe to the letter and it’s a 10!
Not as airy as I had hoped. Added some vanilla for flavor. Otherwise, it was good and fun to eat!
First time making it, and this is amazing and so easy!!
This was easy and quick to make, definitely will use again!
Delicious and easy to make!
really easy to make and it taste like sweet butter flavoring melt in your mouth make sure all ingredients measured like you should when you make candy.
Super easy, super addictive! Have the butter and baking soda measured out and ready to add to your hot peanut/sugar mixture. The only problem with this recipe is that it’s hard to stop eating!
I don’t even like store boughtpeanut brittle, but I had to eat this ones. My father in law is obsessed with it. I bake a lot and he loves everything I make. He’s always asking for this. This was the Christmas I was going to give him the best gift ever. I bought a thermometer and as nervous as I was, this was extremely easy! I tripled the recipe and filled up 2 huge cookie sheets. I added 1 1/2 tsp. of vanilla extract. It came out perfect, bubbly, and delicious. My family loved it.
Amazing recipe. Perfection, I did purchase a thermometer for accuracy of temperature. Recipe is a keeper.
easy to eat great taste
My mother used to make brittle for a candy store. Important that stirring until brittle is scorched – it will have a richer smell/deeper golden color. Typical raw Spanish peanuts are used!
First peanut brittle I ever made and it was delicious! So delicious, I’ve made a couple more batches… so delicious I have to stop! 🙂
This was an easy recipe and turned out perfect!
Followed the recipe to the letter and it came out amazing. Recipe doubles just fine, just takes a little longer to cook. The double recipe will fill a 1/2 sheet pan perfectly.
I’ve been using this recipe for years! I do add vanilla extract and I change it up at times with pecans and maple bacon. It’s the best!