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–+ servings
A close-up of peanut brittle reveals its glossy, caramelized surface with visible peanuts, showcasing the irresistibly crunchy delight.
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5 from 1 vote

Peanut Brittle

Homemade peanut brittle is sweet, salty, and perfectly crunchy, making it perfect for gifting or snacking.
Prep Time1 minute
Cook Time15 minutes
Total Time16 minutes
Course: Dessert
Cuisine: American
Servings: 24
Author: Lifestyle Gleam

Equipment

  • Heat Safe Spatula or Wooden Spoon
  • Large Pot
  • Silicone Candy Mat or Baking Sheet
  • Candy Thermometer

Ingredients

Instructions

Prep

  • Liberally coat a large baking sheet with butter, measure ingredients and set aside.

Make

  • In a large or oversized saucepan fitted with a candy thermometer (or place conveniently nearby), add sugar, corn syrup, and water over medium-high heat. Stir to combine. Continue stirring occasionally until it reaches 236℉ on a candy thermometer, just under soft ball stage, approximately 6-7 minutes.
    If you are not using a thermometer, test to see if it forms a soft, pliable ball in a small shallow bowl of cold water.
    3 cups white granulated sugar, 1 cup corn syrup, ½ cup water
    A pot of liquid simmering on the stovetop with a thermometer immersed, as the peanut brittle mixture bubbles away inside.
  • Using a heatproof spatula or wooden spoon, fold in peanuts, stirring continuously until it reaches 295℉ just under soft crack stage, approximately 6-7 minutes. Remove from heat.
    If you are not using a thermometer, add a small amount of syrupy mixture to a shallow bowl of cold water. If it makes a cracking noise and threads like taffy, it is ready.
    3 cups peanuts
    Peanut brittle preparation in progress: nuts boiling in a pot on the stovetop, accompanied by a thermometer and wooden spoon for precise cooking.
  • Add butter, baking soda, and salt. Stir until well combined.
    1 tablespoon unsalted butter, 2 teaspoons baking soda, 1 teaspoon salt
    A pot on the stove contains a bubbling mixture with visible chunks and foam, resembling the early stages of making peanut brittle, likely indicating cooking or frying.
  • Pour onto prepared pan and spread using spatula or spoon. Allow to cool.
    Close-up of a glossy batter, resembling peanut brittle, spread out on a flat surface.
  • Cut with a knife or use the handle of a wooden spoon to crack into pieces.
    Irresistible shards of classic peanut brittle glisten enticingly on a pristine white background, showcasing the perfect blend of crunchy nuts and sweet caramel.

Notes

This recipe moves quickly. I like to prep my workspace, gathering my tools and measuring ingredients prior to making. 
Use a large or oversized pot to prevent mixture from boiling over as it expands when you add baking soda. 
Store cooled peanut brittle at room temperature in an airtight container for up to 8 weeks or freeze up to 3 months. 

Nutrition

Serving: 24g | Calories: 204kcal | Carbohydrates: 28g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 193mg | Potassium: 136mg | Fiber: 2g | Sugar: 25g | Vitamin A: 15IU | Calcium: 20mg | Iron: 1mg