Peanut Brittle Recipe

Peanut brittle has always been a favorite in my family. I remember my Grandmother would make peanut brittle after peanut brittle right before every Christmas to give to friends as gifts. Then, Mama began making it to take to her office during the holidays and for gifts to friends and neighbors. I’d watch them as they quickly made their peanut brittle, standing at a safe distance away from the molten magic until it had cooled enough for sampling.

The peanut brittle making tradition has now come full circle.

I’ve started making it before Christmas for my family as well as to give as gifts to friends early in the holiday season. As I do, Little Buddy stands at the edge of the kitchen counter watching as a few simple ingredients quickly become a delicious, hard concoction.

He loves to be the first one to break the brittle once it has cooled and nibble on small bites, letting them melt in his mouth instead of crunching down on them like I do impatiently.



Rich, buttery and absolutely delicious, this peanut brittle recipe is one that my family loves. The original recipe includes to use raw peanuts in your brittle, but I’ve started cheating just a bit and using cocktail peanuts instead. I have to admit, I think I love that version even more than the original. You can decide which you prefer when you make it, but give the cocktail peanuts a try if you can.

I also recommend having a candy thermometer to make this peanut brittle. They just make candy making all that much easier.

Here my family’s heirloom recipe for peanut brittle. I hope you enjoy it as much as we do!

5.0 from 1 reviews
Peanut Brittle Recipe
Prep time
Cook time
Total time
Peanut Brittle is a delicious, buttery treat.
Serves: 2 pounds
  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • pinch of salt
  • 2 tablespoons butter
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla
  • 1½ cups cocktail peanuts (or raw peanuts)
  1. Lightly butter a rimmed baking sheet and set aside.
  2. Add sugar, corn syrup, water, and salt to a medium, heavy-bottomed saucepan. Stir to combine and then cook over medium heat about three minutes, do not stir. Continue to cook, stirring occasionally until mixture reaches 300º F on a candy thermometer. Immediately remove from heat and add butter, baking soda, vanilla and peanuts. Stir quickly to combine and then pour onto buttered baking sheet.
  3. Spread with the back of a silicon spatula. Allow to cool completely, about 15 minutes.
Store in an airtight container for up to 2 weeks.


For other family-favorite candy recipes, you may enjoy:

Toffee Recipe

Date Nut Roll Recipe

Southern Pralines Recipe




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    • 4


      Thanks so much, Katrina! I love it, too! I have to make it and quickly package it up to give away or before I know it, I’ll have nibbled on bit after bit until it’s gone!

  1. 10


    My Grandma makes some wonderful peanut brittle and yours is beautiful! I’ve never tried to make it, I think I will have to change that!

  2. 14

    Bobbi says

    In the midst of cooling it now…is it suppose to be really liquidy when poured into the cooling pan? If I did it right I’m sure I’ll go by all the comments and beleive it’s a good recipe:)

  3. 15

    Grace says

    Hi Robyn ! Please reply to my message below.:)

    I tried making it and it did not turn out nothing like yours.
    The color is white, the texture is granny a little and it’s not hard what so ever! As I am typing this I had to put it in the freezer because it was not hardening within those 15-30 minutes!! Why?
    I followed all your given instructions but, I made simple light corn syrup ( 1 cup sugar and 1/4 cup water over low heat)
    And I didn’t have any baking soda so, I used 4 teaspoons of baking powder instead of baking soda. But, I didn’t have a candy thermometer. So, why did this happen? What should I have done? What should I do now? Should I do the microwave version instead? Lease be very specific and very informational !!!
    I am still looking forward to try to make it again soon as possible!!!
    Thank you!!!

    • 16


      Hi Grace,
      I hate it when I’m trying to make something and it doesn’t turn out just right! I feel for you! You needed to use baking soda rather than baking powder in this recipe and I recommend that you use the corn syrup versus the simple syrup that you made and included. The recipe is sometimes forgiving, but you need to use the ingredients listed for it to turn out like mine. I wish I could tell you that microwaving it would salvage it at this point, but I’m just not sure.

      Robyn xo

  4. 17

    Fazer Whitfield says

    I love peanut brittle. And so does my dad. Thank you very much for your recipe. Going to make it today, (before my Dad feeds all my raw peanuts to the neighborhood begging squirrel!!!) haha. Thanks again.

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