Peanut Brittle

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I grew up sneaking shards of crunchy peanut brittle from a cookie tin at holiday parties, and this recipe brings back that exact satisfying snap and buttery warmth. It’s a classic candy: caramelized sugar studded with roasted peanuts, bubbled with baking soda so it breaks into light, airy shards. Make it for holiday platters, neighbor gifts, or anytime you want a simple candy that feels special.

See a companion peanut brittle write-up if you want another take on texture and timing.

Why you’ll love this snack

This peanut brittle recipe is quick to pull together, uses pantry ingredients, and produces a candy with that unmistakable glassy snap. It’s budget-friendly (sugar and peanuts go a long way), kid-approved for its sweetness and crunch, and excellent for gifting because it stores well when kept dry.

"The perfect balance of sweet and salty—crisp without being hard on the teeth. I gave jars to friends and they all came back for more." — a satisfied snacker

Beyond nostalgia, homemade brittle lets you control salt level, nut quality, and add-ins. It’s ideal for holiday cookie exchanges, party favors, or when you want a crunchy, portable sweet.

How this recipe comes together

Before you start: this candy cooks quickly and requires attention. Here’s the simple flow so you know what to expect.

Melt sugar and corn syrup, then boil until the candy reaches the hard-crack stage.
Stir in roasted peanuts so they’re evenly coated.
Remove from heat, whisk in butter, vanilla, and baking soda; the mixture will foam and lighten.
Pour onto a prepared sheet, spread thin, and let cool completely.
Break into pieces and store in an airtight container.

Knowing each step ahead keeps you from scrambling when the mixture is at 300°F and ready to pour.

What you’ll need

2 cups granulated sugar — the main sweetener and structure for the brittle.
1 cup light corn syrup — helps prevent crystallization and keeps texture smooth. (Substitute: golden syrup or glucose syrup; honey is not recommended because of flavor and crystallization differences.)
2 cups raw peanuts — roasted peanuts are preferred for flavor. You can roast them quickly in a dry skillet or use pre-roasted peanuts. (Substitute: almonds or cashews for different nutty profiles.)
1/2 teaspoon salt — enhances sweetness and balances flavor. Use fine sea salt or kosher salt.
1 teaspoon baking soda — this aerates the candy for lighter, more brittle texture. Do not omit.
2 tablespoons butter — adds richness and helps the brittle spread more easily. Use unsalted or salted and reduce extra salt accordingly. (Vegan option: use a firm plant-based butter; note flavor will shift.)
1 teaspoon vanilla extract — rounds and deepens the flavor.

Tip: use a heavy-bottomed saucepan and a candy thermometer for the most reliable results.

Step-by-step instructions

Homemade peanut brittle with roasted peanuts and a glass jar for storage

Prep: Line a large rimmed baking sheet with a silicone baking mat or greased parchment. Have a heatproof spatula ready.

Combine sugar and corn syrup in a heavy 3–4 quart saucepan over medium heat. Stir until sugar dissolves.
Attach a candy thermometer to the pot side, making sure it doesn’t touch the bottom. Increase heat to medium-high and bring the syrup to a rolling boil. Do not stir once it starts boiling; instead, gently swirl the pan if needed.
Cook until the mixture reaches 300–310°F (148–154°C), the hard-crack stage (about 10–12 minutes depending on your stove). If you don’t have a thermometer, drop a small amount into very cold water: it should form brittle threads that snap.
Remove the pan from heat immediately. Quickly stir in the peanuts and salt so they’re evenly distributed.
Add butter and vanilla, stirring until combined. Then whisk in baking soda. The mixture will foam and lighten in color.
Pour the foamy candy onto the prepared baking sheet. Use the spatula to spread it into a thin, even layer as quickly as possible.
Let cool completely (about 30–45 minutes) until hard. Break into pieces with your hands or a mallet.

Safety note: molten sugar causes severe burns. Handle the pan carefully and keep children out of reach while cooking and cooling.

Best ways to enjoy it

Peanut brittle is great straight from the jar, but here are creative servings:

Gift in small cello bags tied with ribbon for neighbor or hostess gifts.
Crumble over vanilla ice cream or a sundae for crunch.
Serve alongside coffee or bitter dark chocolate; the contrast is delightful.
Pair with buttery shortbread or even stack shards with chocolate-dipped edges for a party platter.

For a cookie-and-candy table at a party, consider pairing with buttery cookies like 3-ingredient peanut butter cookies to echo the peanut flavor.

How to store & freeze brittle

Room temperature: Store fully cooled peanut brittle in an airtight container at room temperature. Use parchment or wax paper between layers. It keeps best up to 2–3 weeks in a cool, dry spot.
Long-term: For longer storage, wrap pieces in plastic and freeze in a sealed container up to 3 months. Thaw at room temperature; avoid condensation by keeping it wrapped until it reaches room temp.
Do not refrigerate — humidity in the fridge will make brittle sticky.
Always label containers with the date and keep away from heat sources and moisture.

Pro chef tips for success

Use a candy thermometer for accuracy. Hard-crack is 300–310°F (148–154°C).
Roast raw peanuts first for deeper flavor: 8–10 minutes at 350°F (175°C) until fragrant. Cool before adding.
Avoid stirring once boiling begins; stirring can encourage crystallization. If crystals form on the pan, brush them down with a wet pastry brush.
Work quickly when the mixture reaches temperature; the mixture cools fast and becomes unworkable.
Grease your spatula lightly so the candy doesn’t stick while spreading.
For an even thinner brittle, tilt the pan to help the candy spread before it sets.
Keep a bowl of ice water nearby for the cold-water test if you lack a thermometer.
For a different snack pairing or lighter option, try these healthy peanut butter oatmeal cookies alongside your brittle.

Creative twists

Chocolate-dipped brittle: Dip half of each shard in melted dark chocolate and let set.
Spiced brittle: Add 1/2 teaspoon cinnamon or a pinch of cayenne to the sugar mixture for warmth or heat.
Nut swaps: Substitute almonds, pistachios, or cashews for a different profile.
Nut-free option: Use toasted sesame seeds or sunflower seeds to make a seed brittle.
Vegan brittle: Use plant-based butter and ensure the corn syrup is vegan-friendly; results will be similar but slightly different in mouthfeel.
Salted caramel twist: Sprinkle flaky sea salt on top as soon as you pour the candy for a gourmet finish.

Helpful answers

Q: My brittle turned out sticky. What happened?
A: Sticky brittle usually means it didn’t reach a high enough temperature (under 300°F) or it was stored in a humid place. Reheat slightly to dry on a baking sheet in a low oven (200°F) for a few minutes, then cool and store in a dry container.

Q: Can I use pre-roasted peanuts or salted peanuts?
A: Yes. Pre-roasted peanuts save time; if they’re salted, reduce added salt to avoid over-salting. If using raw, roast them first for best flavor.

Q: Is there a safe test if I don’t have a candy thermometer?
A: Yes. The cold-water test: drop a small amount into a bowl of ice-cold water. If it forms brittle threads that snap, it’s at hard-crack stage (300–310°F). If it’s soft or pliable, keep cooking.

Q: Can I replace corn syrup with honey or molasses?
A: Substituting corn syrup increases risk of crystallization and changes flavor. Golden syrup or glucose syrup are closer substitutes. Honey can work but will alter taste and texture; proceed with caution.

Conclusion

If you want another tested take on technique and visuals, check out this detailed walk-through from Tastes Better from Scratch’s peanut brittle. For classic family-style instruction and community reviews, see Mom’s Best Peanut Brittle on Allrecipes. And if you’re curious about commercial varieties and gift-ready packaging for inspiration, take a look at Sarris Candies’ peanut brittle offerings.

Enjoy the crack, the nutty roast, and the simple joy of homemade brittle.