Classic Peanut Brittle is a tasty homemade treat that's really fun to eat. Each cracking-good bite is bursting with peanut flavor and sweetness. Made on the stovetop with only 6 ingredients, this nostalgic candy is easy to make and is a great gifting option for the holidays.
One of the classic confections I enjoy the most is peanut brittle. It's fun to crack into pieces and has that whimsical, old-timey feel, shiny luster, and great peanut flavor. It's also one of the easiest vintage candies to make.
Classic Peanut Brittle is made exclusively on the stove top with a candy or cooking thermometer (a must have!), then sets in one giant piece at room temperature before being broken into a ton of unique pieces by hand.
With a few simple ingredients that are easily found at the store, it's hard to come up with an excuse not to make this super tasty confection!
If you're looking for more easy confections to gift for the holidays and other occasions, check out Peanut Clusters, Christmas Bark, Creamy Marshmallow Fudge and Candied Mixed Nuts!
🥘Ingredients
- sugar & light corn syrup- a combination of these sweeteners is used for luster, emulsification, and sweetness
- water
- salted peanuts- Spanish preferred, but can use cocktail peanuts
- butter
- baking soda- essential ingredient that allows brittle to have a slightly aerated texture
🔪Instructions
- Step 1: Combine sugar, corn syrup and water in medium saucepan. Bring to a full boil, then cook over medium heat to soft ball stage (235-240 degrees) on a candy thermometer. (Stir frequently.)
- Step 2: Stir in peanuts. Continue cooking and stirring until hard crack stage (300-310 degrees) on candy thermometer.
- Step 3: Remove pan from heat and stir in butter and baking soda. Immediately transfer mixture to prepared pans and spread to ¼ inch thickness.
- Step 4: Allow to set, then break into pieces.
Hint: Take care not to overspread, press, or manipulate too much, or the brittle's aerated texture from the baking soda will lessen.
🍽Equipment
- medium saucepan
- stirring spoon
- candy or cooking thermometer (A must-have for this recipe!)
- mixing spoon
- measuring cups
- parchment paper
- 2 large rimmed baking sheets or jelly roll pans (about 15x12in.)
- spreading spatula
🍶Storage
Store peanut brittle in an airtight container and keep on your counter. DO NOT REFRIGERATE. Enjoy within 6-8 weeks.
💭Top tip
Thermometers that clip onto the side of the pan are very helpful. If you're using one that doesn't have that function, make sure the thermometer doesn't touch the bottom or side of the pan when testing the temperature.
🗨️FAQ
While there are other recipes out there that don't include it, I've found that corn syrup is the best sweetener and emulsifier that you can use for brittle. It really helps to form a good texture in this recipe, and is an integral part that should not be omitted.
Spanish peanuts are used in a lot of baked goods and are also found in peanut butter. They are typically bigger and have a red skin. Cocktail peanuts are smaller and are packaged without their skins. You can use either for this recipe, but because of the Spanish peanut's higher oil content, size and texture, they are the preferred choice for Peanut Brittle and many other baked goods.
Do NOT refrigerate any brittle--EVER! While refrigeration is great for so many confections, it is not a good idea for brittles. The moisture from the fridge causes the brittle to soften--even when stored in a good container. When waiting for the brittle to cool, just leave it on the counter to do so, and then store it always at room temperature. This is definitely one tip you want to remember!
🥄Related
Looking for other recipes like this? Try these:
🍴Pairing
These are my favorite Christmas treats to gift with Classic Peanut Brittle:
📋Recipe
Classic Peanut Brittle
Equipment
- medium nonstick saucepan
- stirring spoon
- candy or cooking thermometer
- measuring cups
- parchment paper
- 2 large rimmed baking sheets or jelly roll pans (about 15x12in.)
- spreading spatula
Ingredients
- 2 cups sugar
- 1 cup light corn syrup
- ⅓ cup water
- 1 pound salted peanuts Spanish preferred, but can use cocktail peanuts
- 1 tablespoon butter
- 1 tablespoon baking soda
Instructions
- Line 2 large baking sheets with parchment paper and set aside--but keep these nearby for the final step.
- Combine sugar, corn syrup and water in medium saucepan. Bring to a full boil, then cook over medium heat to soft ball stage (235- 240 degrees) on candy thermometer. (Stir frequently.)
- Stir in peanuts. Continue cooking and stirring until hard crack stage (300-310 degrees) on candy thermometer.
- Remove pan from heat and stir in butter and baking soda.
- Immediately pour half of the mixture onto the parchment paper of one pan and the other half onto the other prepared pan.
- Gently spread the mixture to a ¼ inch thickness with a spreading spatula. Take care not to overspread, press, or manipulate too much, or the brittle's aerated texture from the baking soda will lessen.
- Allow to set for one hour on your counter before breaking into pieces by hand.
- Store in an airtight container and keep on your counter. DO NOT REFRIGERATE. Enjoy within 6-8 weeks.
Poppy Y. says
I really appreciated the advice of using a candy thermometer to make Peanut Brittle. Thanks also for advising not to refrigerate it. I had no idea!
Kitchen Ready Betty says
You're welcome! I think a lot of people avoid making peanut brittle because of the corn syrup and thermometer. When you follow the steps and use the right tools, it's quite easy to make.