This super easy seven-ingredient Peanut Brittle is made on the stovetop in less than 30 minutes. This tasty treat is the ultimate sweet and salty combination and it will remind you of the brittle that grandma used to make.

It is absolutely delectable and makes for great holiday gift-giving, hostess gifts, and additions to Christmas cookie trays. 

Tis the season for sweet homemade gifts!  It is also that time of the year when your time gets really precious! This easy-to-make peanut candy helps get the mission accomplished in no time at all. When stored properly in an airtight container peanut brittle has a shelf life of about two months therefore it can be prepared well in advance of the big day and all of its festivities

HOW DO YOU MAKE PEANUT BRITTLE?

Preheat oven to 200 degrees. Cover a rimmed baking sheet with aluminum foil. Cover the aluminum foil with butter and place in the oven to warm.  Warming the pan will help with the spreading of the brittle

Now in a heavy medium saucepan combine sugar, corn syrup, and water.  Attach a candy thermometer to the side of the saucepan and bring the contents of the pan to a boil over medium heat stirring very frequently with a wooden spoon or a heatproof spatula to dissolve the sugar. When you reach a boil add the roasted peanuts and continue cooking until the temperature reaches 300 degrees.

Grab the baking sheet from the oven. Immediately remove the peanut brittle from the heat and stir in the butter, baking soda, and vanilla. Be careful as it will foam up and change texture, Quickly but carefully pour the caramel mixture onto the prepared baking sheet in a circle or line and tilt to spread the candy to an even layer. Things go very quickly so have everything ready to go. Let the brittle cool at room temperature before breaking into pieces.

RECIPE NOTES AND HELPFUL TIPS

• Buy good quality salted roasted peanuts.  You can use unsalted peanuts but add 1/4 teaspoon of salt to the pot with the sugar, corn syrup, and water before bringing it to a boil.
• Making candy is a pretty precise business as a chemical reaction is taking place so invest in a candy/deep fry thermometer to achieve the desired texture for this peanut brittle and all your candy recipes.  They are fairly inexpensive and a necessity for making great candy.
• The purpose of the baking soda is to provide those familiar air pockets in peanut brittle that make it easier to bite down and break easily with your teeth.
• Honey or molasses can be substituted for the corn syrup.
• Other nuts that work with this recipe include walnuts, almonds, pecans, macadamia nuts, and pistachios.
• This recipe goes very quickly so make sure you have everything measured, close by, and ready to go.
• Please be very careful as the candy mixture gets extremely hot. Wear oven mitts and keep your arms covered. Take precautions to keep children and pets away while you are making candy.
• Don’t skip the step in which you heat the baking sheet while you make the candy.  The heated surface really helps spread the candy by tilting and shaking the baking sheet.

HOMEMADE PEANUT BRITTLE

An easy-to-make old-fashioned peanut brittle recipe that comes together quickly right on your stovetop. Perfect for the holiday season. 

• Author: Beth Pierce
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 12 servings
• Category: dessert candy
• Method: stove top
• Cuisine: American

INGREDIENTS

• 1 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1 1/4 cups salted roasted peanuts
• 3/4 teaspoon baking soda
• 2 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract

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INSTRUCTIONS

1. Preheat oven to 200 degrees. Cover a baking sheet that has at least a 1/2-inch rim with aluminum foil.  Coat the aluminum foil with butter and place in the oven to warm.
2. In a heavy 2.5 or more quart saucepan combine sugar, corn syrup, and water.  Attach a candy thermometer to the side of the pan. Bring contents to a boil stirring very frequently to dissolve the sugar. When you reach a boil add the roasted peanuts and continue cooking until the temperature reaches 300 degrees; stirring constantly.
3. Remove the baking sheet from the oven. Immediately remove the peanut brittle from the heat and stir in the butter, baking soda, and vanilla. Be careful as it will foam up and change texture, Quickly and carefully pour the caramel in a circle or line and tilt to spread the peanut brittle.  Let the brittle cool at room temperature before breaking into pieces.

NOTES

• Buy good quality salted roasted peanuts.  You can use unsalted peanuts but add 1/4 teaspoon of salt to the pot with the sugar, corn syrup, and water before bringing it to a boil.
• Making candy is a pretty precise business as a chemical reaction is taking place so invest in a candy/deep fry thermometer to achieve the desired texture for this peanut brittle and all your candy recipes.  They are fairly inexpensive and a necessity for making great candy.
• The purpose of the baking soda is to provide those familiar air pockets in peanut brittle that make it easier to bite down and break easily with your teeth.
• Honey or molasses can be substituted for the corn syrup.
• Other nuts that work with this recipe include walnuts, almonds, pecans, macadamia nuts, and pistachios.
• This recipe goes very quickly so make sure you have everything measured, close by, and ready to go.
• Please be very careful as the candy mixture gets extremely hot. Wear oven mitts and keep your arms covered. Take precautions to keep children and pets away while you are making candy.
• Don’t skip the step in which you heat the baking sheet while you make the candy.  The heated surface really helps spread the candy by tilting and shaking the baking sheet.

Keywords: how to make peanut brittle, homemade peanut brittle, easy peanut brittle recipe

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist and any nutritional information shared on this site should be used as a general guideline.