Peanut Brittle is a delicious, old-fashioned, buttery treat. This peanut brittle recipe has been handed down through the generations and is always a favorite!

Peanut Brittle Recipe - Peanut Brittle is a delicious, old-fashioned, buttery treat. This peanut brittle recipe has been handed down through the generations and is always a favorite! // addapinch.com

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.

Peanut Brittle Recipe - Peanut Brittle is a delicious, old-fashioned, buttery treat. This peanut brittle recipe has been handed down through the generations and is always a favorite! // addapinch.com

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!

Peanut Brittle Recipe

Peanut Brittle is a delicious, old-fashioned, buttery treat. This peanut brittle recipe has been handed down through the generations and is always a favorite!
5 from 4 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 2 pounds
Author: Robyn Stone | Add a Pinch

Ingredients

  • 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
  • 1 1/2 cups cocktail peanuts

Instructions

  • Lightly butter a rimmed baking sheet and set aside.
  • 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.
  • Spread with the back of a silicon spatula. Allow to cool completely, about 15 minutes.

Notes

Store in an airtight container for up to 2 weeks.
If you do not have a candy thermometer, you can test your peanut brittle using a cold water test. Drop a small amount of the sugary syrup into a small bowl or glass of very, very cold water. The syrup with solidify, but will still easily separate into hard, brittle threads.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

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

Toffee Recipe

Date Nut Roll Recipe

Southern Pralines Recipe

 

Enjoy!
Robyn xo

 

Peanut Brittle Recipe - Peanut Brittle is a delicious, old-fashioned, buttery treat. This peanut brittle recipe has been handed down through the generations and is always a favorite! // addapinch.com

Originally published 2012.

Join today for free and start saving your favorite recipes

Create an account easily save your favorite content, so you never forget a recipe again.

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

More about me

32 Comments Leave a comment or review

    1. 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. 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!!!

    1. 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.

      Warmly,
      Robyn xo

    2. I made the peanut brittle last night and it turn out pretty good. What I done was left the candy out all night until I got up this morning and broke into pieces. I did notice that when I tried a piece it was a little chewy so I decided to put the remaining pieces of the candy in the fridge to harden and it worked for me. I love it!

  2. 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.

  3. Looks yummy! I’ve never had much luck with candy thermometers tho’. I’ll just keep making it in the microwave and look at your pretty pictures and wish mine look that good! lol. Thanks for sharing tho’ the recipe is slightly different then most I’ve seen.

  4. I have made peanut brittle for years and years and am famous for mine. I want to stress how important it is to stir in the soda and quickly pour the peanut brittle onto the cookie sheet. This prevents it from being too hard. It turns out crunchy if you get it out of the pan while the soda is still bubbling. I hope this was helpful to beginners.

  5. Many years ago, I had a recipe that I made in the microwave, and I’ve lost it. I made it for my father who sadly can no longer eat it. I like this classic recipe.

    1. When you find out little nuggets of information like that, doesn’t it make you want to rush into the kitchen to make it for them? I sure hope he loves it! xo

  6. I am an old man who loves to cook. This recipe looks like the recipe my Mom made when I was young. So much better to use Baking Soda and when it bubbled, then she would stretch it with a fork. In her later years she changed to cocktail peanuts. My sister made Mom’s Christmas treats every year and brought them when she made family visits. She is gone now so her husband has continued the tradition and makes the treats at his home 400 miles away and visits each of us. We look forward especially to the Peanut Brittle, spiced nuts, and caramels although he struggles with the caramels.

  7. If I use raw peanuts as opposed to Planters would I have to put them in sooner so that they cook? I’ve never had raw peanuts but my mom always used raw peanuts in hers.

  8. Is it okay to use regular corn syrup rather than the light kind? That’s all I have on hand right now. Don’t know that I’ve ever seen light syrup.
    Thank you, and I can’t wait to try this recipe!
    Judy

Leave a Reply

Your email address will not be published. Required fields are marked *