Easy Peanut Brittle

This homemade peanut brittle is sweet and salty with the perfect crunch. The recipe is simple to make for holiday gifts or any occasion — it impresses everyone, every time!

The Story

In my family, peanut brittle wasn’t typically a go-to confection in my house when I was growing up. We typically made cakes, pies, and cookies during the holidays. However, at Matrey Mama’s house during the holidays, she would always have a candy tin filled with peanut brittle.  My husband, Bill, loves peanut brittle.  I think it makes him feel like he is still his mother’s “baby boy.”  Yes, he is spoiled. It warms my heart to see Bill’s face glow with anticipation as he waits for the peanut brittle to set!

Easy Peanut Brittle

Annette Law

This old-fashioned Peanut Brittle is so easy to make on the stovetop, and it only takes seven simple ingredients.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Cooling time 30 minutes mins

Total Time 55 minutes mins

Course Dessert

Servings 50 pieces

Calories 88 kcal

Equipment

• 1 Candy Thermometer
• 1 medkium saucepan
• Parchment paper
• 1 sheet pan or cookie sheet
• 1 wooden spoon

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Ingredients

  

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• ▢ 2 cups sugar
• ▢ 1 cup light corn syrup
• ▢ 1/2 cup water
• ▢ 2 cups salted roasted peanuts
• ▢ 2 tablespoons butter
• ▢ 1 1/2 teaspoons soda
• ▢ 1 1/2 teaspoons vanilla

Instructions

 

• For best results, have all the ingredients measured and ready to go, as this method requires a quick reaction.There's just no time to measure in between steps! I also recommend a good candythermometer.
• Line a sheet pan with parchment paper. Set aside.
• Measure out peanuts, butter, baking soda and vanilla and have them ready.
• Add sugar, and water to a medium saucepan and stir well. Stir in corn syrup. Cook mixture over medium heat (don’t be tempted to turn the heat up!), stirring occasionally, until it comes to a gentle boil.
  
• Attach your candy thermometer to the edge of the pot, and make sure it is submerged in the liquid, but not touching the bottom of the pot. Cook, stirring occasionally, until the temperature reaches 250°F (121°C).
• Add the peanuts and stir the mixture constantly until the candy thermometer temperature reaches 300 degrees F.
  
• Remove mixture from heat and immediately stir in butter, baking soda, and vanilla. The mixture will foam and undergo a change in texture.
  
• Carefully pour the hot mixture onto the prepared pan and use a knife or spoon to quickly (and carefully!) spread the mixture into an even layer.
  
• Allow to cool completely (at least 30 minutes) before breaking apart and eating.
• Store the completely cooled peanut brittle in an airtight container.

Notes

• To make ahead: Peanut brittle can be made several days or even weeks in advance. It stays fresh at room temperature for 6-8 weeks.
• To store: Store peanut brittle (once it’s completely cooled) in an airtight container at room temperature. Do not refrigerate, as the moisture from the fridge will cause the brittle to soften. Store for 6-8 weeks.
  To freeze: Peanut brittle can be frozen and stored up to 3 months. Allow the brittle to cool completely and store it in a freezer-safe, airtight container.

Nutrition

Serving: 2piecesCalories: 88kcalCarbohydrates: 14gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 33mgPotassium: 46mgFiber: 1gSugar: 13gVitamin A: 14IUCalcium: 7mgIron: 0.1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content may vary depending on the brands used, measuring methods, portion sizes, and other factors.

Keyword candy, peanuts

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