This crunchy peanut brittle recipe creates a deliciously sweet candy using just a few simple ingredients. It's perfect for gifting, adding to holiday dessert platters, or enjoying as a snack.
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Ingredients
This crunchy peanut brittle recipe requires only a few ingredients:
- Peanuts: I prefer to use dry roasted and salted peanuts for the recipe.
- Corn syrup: dark corn syrup is preferred but light may also be used.
- Unsalted butter, granulated sugar, baking soda and water
See recipe card for quantities.
Instructions
Follow the steps below to make the crunchy peanut brittle. Please note: The caramel will be heated to 300° Fahrenheit - if the caramel comes in contact with your skin it can cause severe burns. Please use the utmost caution while making this recipe.
Gather all equipment needed before starting the recipe. Prepare a 9" x 13" sheet pan for the brittle to cool by either 1) lining with a silicone baking mat, or 2) lightly buttering the pan.
Place granulated sugar, butter, water and corn syrup in a heavy-bottomed 3-quart saucepan.
Begin heating on medium-high heat and stir occasionally. If sugar crystals begin to form, dip a pastry brush in water and wipe the sides of the pan.
Once the mixture begins boiling, stop stirring and place a thermometer in the syrup. Continue heating until the mixture reaches 300 degrees F (approximately 8 - 12 minutes). Remove the pan from the heat.
Add the baking soda and stir briefly. Use caution as the mixture may sputter. Working quickly, add the peanuts and stir until the peanuts are well coated.
Pour the brittle onto the prepared sheet pan, spread with a spatula and leave to cool completely (approximately 40 minutes). Break into pieces after cooled.
Variations
Consider the following to change the recipe a bit to suit various tastes:
- Salty - allow the brittle to set for 5 minutes after pouring onto the sheet pan. Then sprinkle a tablespoon of coarse sea salt evenly over the top of the peanut brittle.
- Chocolate Peanut Brittle - drizzle with melted chocolate after breaking into pieces.
Be sure to check out this Mixed Nut Brittle recipe on my website for another yummy confection!
Peanut brittle gifts
Peanut brittle makes a wonderful homemade gift that is sure to be appreciated by friends and family. Consider the following packaging options when gifting:
- Cellophane bags: Place chunks of brittle in cellophane bags and tie with with a bow.
- Mason jars: Layer the brittle in mason jars and add a customized label.
Equipment
Using the proper equipment can have an impact on how this peanut brittle recipe turns out. I recommend the following items to make this recipe:
- A 3-quart saucepan: use a heavy-duty saucepan to ensure even heating of the caramel.
- 9" x 13" sheet pan and silicone baking mat (note: you may lightly butter the pan if not using a baking mat)
- Heat-resistant spatula: for stirring the sugar syrup
- Offset metal spatula: for spreading the hot syrup on the sheet pan
- Pastry brush: used to wash down any sugar crystals that may form while making the caramel
- Candy thermometer: I recommend using a thermometer which has a clip to attach the to side of the saucepan.
Storage
This crunchy peanut brittle has a relatively long shelf life if stored properly. The most important aspect of storing the brittle is to keep it away from humidity. The following procedure will ensure your brittle lasts for several weeks:
- Allow the crunchy peanut brittle to cool completely. Condensation will form and cause the brittle to soften if it is stored while warm.
- Place in an airtight container with a tight fitting lid and place in a low-humidity area.
- When stacking multiple layers of brittle in a container, place sheets of wax paper or parchment paper between the layers. This prevents the pieces from sticking together.
FAQ
How do I make even-sized peanut brittle pieces?
How should I clean my saucepan after making the peanut brittle?
📋 Recipe
Peanut Brittle Recipe
Equipment
- 1 sheet pan 9" x 13
- 1 silicone baking mat Alternatively lightly butter a sheet pan.
- 1 3-Quart Saucepan
- 1 Heat-Resistant Spatula
- 1 Pastry brush
Ingredients
- 2 Cups Granulated Sugar
- ½ Cup Water
- ½ Cup Unsalted Butter
- ⅓ Cup Corn Syrup (Dark or Light)
- ½ teaspoon Baking Soda
- 12 Ounces Roasted Peanuts
Instructions
- Prepare a 9" x 13" sheet pan by lining with a silicone baking mat or lightly grease with butter.
- Combine granulated sugar, water, butter and corn syrup in a heavy-duty saucepan.
- Heat the mixture over medium-high heat, stirring occasionally until it starts to boil. Once it reaches a boil, stop stirring and let it cook.
- Wipe down the inside of the pan with a clean pastry brush dipped in cold water to dissolve any sugar crystals clinging to the sides.
- Continue to cook until the caramel reaches 300℉ (149℃). This will take 8 - 12 minutes.
- Remove from heat, add the baking soda and stir briefly. Use caution as the caramel may sputter.
- Add the peanuts and stir quickly. Ensure all nuts are coated with the caramel.
- Working quickly, pour the mixture onto the prepared sheet pan. Spread the mixture with a spatula. The mixture is very hot at this point - use caution to prevent burns.
- Let the nut brittle cool completely, about 40 minutes, then break it into pieces.
- Enjoy!
Notes
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Erik says
Such a satisfying crunch! I really enjoyed how easy this PB treat was to make, too!
Gervin Khan says
Oh my gosh, this is so delicious and so easy to make. I love it!
Karen says
I love peanut brittle! I'm going to make some to gift to my co-workers.