Homemade Peanut Brittle is one of my favorite homemade candy recipes! Salty peanuts, a rich homemade caramel and it’s crispy crunchy texture make it absolutely irresitable. This classic candy uses just a few simple ingredients and is perfect for gifting and the holidays.
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This brittle recipe has a few simple ingredients but you need a couple things for success. While some brittle recipes instruct you to cook until the sugar mixture turns amber but I feel cooking to temperature gives you greater control and more consistent results and for that you’ll need a candy thermometer. Since the the brittle cooks to a temperature of 300 degrees F I recommend using a wooden spoon or heat resistant silicon spoon to stir.
Many brittle recipes use corn syrup to prevent crystalization but I typically don’t keep corn syrup in my pantry. I find that if you keep an eye on the sugar and brush the sides of the pan down with water using a silicon brush if you notice crystals forming you can make a perfect batch of brittle without using corn syrup (for another great brittle recipe take a look at my homemade Pecan Brittle).
Many brittle recipes use corn syrup to prevent crystalization but I typically don’t keep corn syrup in my pantry. I find that if you keep an eye on the sugar and brush the sides of the pan down with water using a silicon brush if you notice crystals forming you can make a perfect batch of brittle without using corn syrup.
Ingredients
- Vegetable oil
- Granulated sugar
- Water
- Kosher salt
- Roasted peanuts
- Vanilla extract
- Baking soda
Cooking Tips
- Rubbing a thin coat of vegetable oil on the inside of the pan helps keep the sugar from crystalizing while cooking
- For best results use a light colored saucepan as a dark coated pan can conduct heat faster increasing the likelyhood of burning the brittle
- Once the sugar mixture reaches 280 degrees F make sure to work quickly as the temperature rises fast to 300 degrees
- Do not touch the hot sugar with your bare hands to avoid getting burned
- If you want to customize your peanut brittle you can add 1/4-1/2 teaspoon of ground cinnamon, cardamom or red pepper flakes when you add in the vanilla extract and baking soda
How to Make Peanut Brittle
This brittle is simple to make but you do have to keep an eye on the temperature as the sugar cooks. Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside. Have a small dish of water prepared along with a silicon brush.
Using a paper towel rub a thin coat of vegetable oil along the inside of your saucepan and clip a candy thermometer to the side. Add sugar, water and salt to the saucepan and bring to a boil over medium heat. Stirring occasionally cook the sugar mixture until the temperature reaches 280 ℉. If the sugar begins to crystalize brush down the sides of the pan with water using a silicon brush.
Add in the peanuts and cook until the thermometer reaches 300℉, stirring frequently.Once the temperature has reached 300 ℉ remove the pan from the heat and stir in the vanilla and baking soda. Once you add the baking soda the brittle will quickly bubble up and aerate, this is normal.
Remove the thermometer from the pan and pour the brittle mixture into the baking pan. Spread the peanut mixture out with a silicon spatula and set the pan aside to let the brittle cool to room temperature and harden (about 30 minutes).Break apart the brittle into chunks and serve as desired.
Storage
Store peanut brittle in an airtight container with parchment paper placed in between layers of brittle. Stor for up to 5 days.
If you like this Homemade Peanut Brittle be sure to take a look at some of my other recipes!
Three Ingredient Peanut Butter Cookies
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Easy Homemade Peanut Brittle
Equipment
- candy thermometer
- medium saucepan
- rimmed baking sheet
- silpat or parchment paper
Ingredients
- 2 cups granulated sugar
- 1/2 cup water
- 1/2 teaspoon kosher salt
- 2 cups roasted peanuts
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
Instructions
- Line a rimmed baking sheet with a silicon baking mat or parchment paper and set aside. Have a small dish of water prepared along with a silicon brush.
- Rub a thin coat of vegetable oil along the inside of your saucepan and clip a candy thermometer to the side. Add sugar, water and salt to the saucepan and bring to a boil over medium heat, stirring occasionally.
- Stirring occasionally cook the sugar mixture until the temperature reaches 280 ℉. If the sugar begins to crystalize brush down the sides of the pan with water using a silicon brush.
- Add in the peanuts and cook until the thermometer reaches 300℉, stirring frequently.
- Once the temperature has reached 300 ℉ remove the pan from the heat and stir in the vanilla and baking soda. Once you add the baking soda the brittle will quickly bubble up and aerate, this is normal.
- Remove the thermometer from the pan and pour the brittle mixture into the baking pan. Spread the peanut mixture out with a silicon spatula and set the pan aside to let the brittle harden (about 30 minutes).
- Break apart the brittle into chunks. Store in an airtight container with parchment paper in between layers for up to 1 week.
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