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Nut filled peanut brittle pieces stacked on a dark surface.
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5 from 4 votes

Peanut Brittle Recipe

Peanut Brittle is a delicious, old-fashioned, buttery and crunchy candy made with simple ingredients and peanuts. This heirloom peanut brittle recipe has been handed down through the generations and is always a favorite!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Servings: 11
Author: Robyn Stone

Equipment

Ingredients

  • 2 cups granulated sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 1 pinch kosher salt
  • 2 tablespoons butter
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla extract
  • 1 1/2 cups cocktail peanuts

Instructions

  • Prep. Lightly butter a rimmed baking sheet and set aside.
  • Make the peanut brittle. 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.
  • Cool and serve. Spread with the back of a silicone spatula. Allow to cool completely, about 15 minutes. Break into pieces.

Notes

How to Store Peanut Brittle
  • Once it has completely cooled, place peanut brittle in an airtight container and store it on the counter at room temperature in a cool, dark, and dry place for 6 to 8 weeks.
  • Keeping it sealed in an airtight container helps to prevent it from absorbing moisture in the air and getting sticky. Don’t place it in a warm area of the kitchen, such as a cabinet near your stove.
Do Not Refrigerate. It will make the candy soft and sticky and cause it to lose its crunchy texture due to the moisture it will absorb in the refrigerator. 
How to Freeze Peanut Brittle
Moisture is the enemy of peanut brittle as it can make the candy chewy and sticky and not crunchy anymore.
  • First, make sure it is completely cooled before packaging it for the freezer.
  • Then make sure that the bags or containers you are using to place in the freezer are absolutely airtight. If bagging, make sure to press any air out of the bags before sealing.
  • Once you place the cooled brittle in your freezer-safe, airtight container and freeze it, it should last for up to 3 months.
Tips!
  • Use a Candy Thermometer - they are inexpensive, and an important candy-making tool to ensure your ingredients have reached the correct temperature. 
  • Cold water test - If you do not have a candy thermometer and can't grab one before making it, 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.
  • Don't skip the baking soda -it's an important ingredient that matters to the texture of the candy. 
  • Keep it stored airtight to prevent it from becoming sticky.
Yield: Makes 2 pounds. 
 

Nutrition

Calories: 364kcal | Carbohydrates: 64g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 328mg | Potassium: 157mg | Fiber: 2g | Sugar: 60g | Vitamin A: 64IU | Calcium: 26mg | Iron: 1mg

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