The best recipe for peanut brittle — a buttery sweet confection candy, crispy and crunchy and perfect for homemade holiday gifts for the holiday season or great recipe for the Christmas desserts table! You can make an easy peanut brittle recipe in microwave, but we decided to cook this candy the old fashioned way like grandma used to make! This classic peanut brittle is definitely a family favorite candy recipe for any time of year.
The Best Recipe for Peanut Brittle – Candy Recipe For Holidays and Homemade Food Gifts
Learn how to make this homemade candy recipe for the holidays or throughout the year.
This is the best homemade peanut brittle for eating and gifting and gifts from the kitchen for Christmas and is my mom’s favorite recipe.
You’ll have to be careful, but it’s also one of those fun cooking kids activities for holiday activities. (See our recipe and read activity after the printable recipe card.)
How do you make peanut brittle from scratch?
Peanut Brittle Recipe Ingredients:
- Granulated sugar
- Light corn syrup
- Water
- Roasted or Raw Peanuts (shelled, salted peanuts or un salted peanuts)
- Salt
- Butter
- Baking soda
- Vanilla (optional)
Learn how make peanut brittle with the free recipe card printable below and important tips for making peanut brittle thin and crunchy, how to store peanut brittle, and more!
About Homemade Peanut Brittle Candy
What is peanut brittle?
Peanut brittle is almost like a caramel mixture that hardens into a candy that is like English toffee. It has a buttery flavor and if cooked to the right texture is crispy without being too hard or chewy.
Peanut Brittle vs Toffee
Is peanut brittle the same as toffee?
Peanut brittle is made with a sugar mixture while toffee is made with a milk or cream and butter base. Toffee is thicker than peanut brittle and generally not as sweet.
What does baking soda do in peanut brittle?
This is a peanut brittle recipe using baking soda because baking soda is a leavening agent. It creates a chemical reaction with the peanut brittle ingredients and foams.
It’s what helps the peanut brittle become more light, porous, and softens the brittle to make it a little chewy.
This is a fun science project part of cooking for kids!
RECIPE TIP: To make proper peanut brittle (or any kind of candy), you definitely need a candy thermometer. (I like the ones that clip right to the side of your pot like this one.)
These Christmas cookies and Christmas dandy are great gifts to go with the nut brittle recipe for homemade Christmas gifts:
White Chocolate Dipped Ritz Peanut Butter Crackers
No Spread Sugar Cut Out Cookies for Decorating
Simple Chocolate Cake Mix Cookies
Easy Peppermint Bark Chocolate Recipe
Before we get to the peanut brittle homemade recipe, let’s answer some common questions.
It’s good to read through these FAQs because it might help you prevent issues some people have when making peanut brittle.
Peanut Brittle Recipe FAQs And Cooking Tips
For the best recipe results, I recommend taking time to read through these recipe tips before printing out the recipe.
How long does it take for peanut brittle to harden?
Once you’ve spread your peanut brittle onto parchment paper or a silicone mat to cool, it can take around 20-30 minutes for the peanut brittle to harden.
IMPORTANT: Weather and altitude may affect the peanut brittle and if it’s more humid than it may take a little longer or may not harden completely.
Is peanut brittle supposed to be chewy?
Peanut brittle is supposed to be crispy instead of chewy. However, once you bite into the candy it becomes a little chewy.
If your peanut brittle doesn’t harden and stays chewy, you may not have cooked it to the right temperature using a cooking thermometer.
If you’re wondering how to fix chewy brittle, it may be because you didn’t cook it to the right candy temperature. Be sure to grab an accurate candy thermometer like this!
What is the best way to store peanut brittle?
Once you have made the peanut brittle and broken it up, allow it to cool.
Then, store peanut brittle in an airtight container, away from humidity and moisture.
Do not store your peanut brittle in the refrigerator.
Does humidity affect making peanut brittle?
Yes, the moisture in the air can affect how your peanut brittle turns out.
Also, it can make it sticky when stored.
Be sure to store it in an airtight container at room temperature.
Does peanut brittle go bad?
So, how long will peanut brittle last?
Peanut brittle stored properly (in an airtight container, away from moisture) will generally keep 2-3 months or more.
The peanut brittle shelf life is fairly long!
ALSO TRY THIS POPULAR RECIPE: Toffee Caramel Corn Recipe
Can I freeze peanut brittle?
You may be wondering can peanut brittle be frozen.
I don’t recommend freezing peanut brittle.
Because moisture makes this brittle candy sticky and soft, after it has been frozen and defrosted the peanut brittle may lose its crunch and just be sticky.
How do you break peanut brittle?
Breaking apart peanut brittle is one of the best parts of the process.
Once cooled, you can turn the peanut brittle sheet over and break it apart with your hands.
However, if you have kids helping, using a wooden mallet like this is a lot of fun.
Just be sure that you show the kids how to break the peanut brittle into bite-sized pieces (and not smash it to dust!).
IMPORTANT RECIPE TIP: Let the peanuts brittle cool first before breaking it up!
That’s my daughter’s favorite part of this easy homemade peanut brittle!
Why is my peanut brittle too hard?
Are you wondering why isn’t my brittle peanut brittle recipe soft enough?
The most likely reason your peanut brittle got too hard is because the cooking temperature was too high.
It’s important to use a candy thermometer when making peanut brittle to get the right temperature for the correct consistency of the brittle mixture.
Why did my peanut brittle not get hard?
A homemade peanut brittle recipe can get sticky and stay a softer texture if you do not cook it long enough at the right temperature.
Peanut brittle must reach what is called the “hard crack stage” for candy during the cooking.
That’s why it’s important to use a candy thermometer for peanut brittle recipes to make sure it gets to 295-300 degrees F for the sugar mixture over medium heat.
Why is my peanut brittle sticky?
How do you keep peanut brittle from getting sticky?
Peanut brittle must be stored properly or it will become sticky.
Do not store peanut brittle in the refrigerator.
Store peanut brittle in airtight containers away from moisture in a cool place.
How To Fix Sticky Peanut Brittle
It can be sticky to fix sticky peanut brittle.
(Sorry, couldn’t resist.)
Sometimes you can reheat the brittle on the stove top or in the oven and melt it down to the heating point and then try to let it set to harden again.
I have never tried this, though, so I’m skeptical if it works.
You can make macadamia nut brittle, peanut brittle with pretzels recipe, or use items like pistachios, cashews, or even sesame seeds in their brittle! If you want to try it, just substitute them for the peanuts and make a no peanut brittle recipe!
Can you double peanut brittle recipe?
You can double a peanut brittle recipe, but it becomes more difficult because it takes longer to cook and may alter the peanut brittle recipe temperature.
Then, you have to work quickly to add the additional ingredients.
Be sure to have all your ingredients measured and ready to go, along with the baking sheets and other supplies ready.
To be honest, I never double brittle recipes because it adds an extra element of difficulty.
I don’t think this is a recipe you want to play the guessing game with!
IMPORTANT TIP: Before you start this cooking project, it is a must that you have a candy thermometer
like this.
You may be tempted to make this yummy easy peanut brittle recipe without candy thermometer, but just… don’t.
(Trust me, we tried other candy recipes without the thermometer a few weeks ago and it did not work out. At all.)
I know I keep saying it, but if you want a yummy peanut brittle recipe, a thermometer for candy is a MUST.
The candy thermometers are relatively inexpensive and can be used for a variety of cooking projects.
Ok!
Let’s get to our recipe for peanut brittle candy (aka: grandma’s peanut brittle for crispy candy)!
How To Make Peanut Brittle Step-by-Step
This is the recipe for old-fashioned peanut brittle and makes the best ever nut brittle and will quickly become your favorite old-fashioned recipes for candies.
(Some people make it as a peanut butter brittle recipe, but this recipe doesn’t have peanut butter as an ingredient. Some people also make a very light peanut brittle, but peanut brittle has a golden brown color.)
It was honestly the best peanut brittle candy recipe I’ve ever had — not too hard candy, but crispy enough — it’s not a super soft peanut brittle recipe. It’s a crunchy candy, but a peanut brittle recipe that won’t break your teeth.
You can also make it this peanut brittle recipe thin or thick, based on what you like.
We make peanut brittle recipe with raw peanuts (which is the perfect peanut for this recipe), which makes it recipes with unsalted peanuts.
You can use roasted peanuts, too (or even make it a peanut brittle recipe with pecans for an old fashioned pecan brittle recipe, macadamia nuts, or any other nuts you love!).
Although I’ve never tried it, you can probably make this as a brittle recipe no nuts. The brittle is really good alone.
We made this one year as homemade Christmas gifts and my mom said it was the peanut brittle recipe old fashioned way that she remembered as a kid!
(Dare I say the best peanut brittle in the world???)
This old fashioned candy makes a Christmas peanut brittle recipe easy gift if you’re looking for homemade food gift ideas.
The recipe is made with simple ingredients, but this is not a quick easy peanut brittle recipe in that it takes a little time to get the brittle temperature right. So, pay close attention.
Any time you have a homemade candy recipe or are doing candy making at home it takes a little longer. (But, it’s worth it. I PROMISE.)
Before you get started, get everything you need set up. Once you start cooking everything will move fast and you’ll have to pour the nut sugar mixture onto the prepared baking sheet quickly.
IMPORTANT RECIPE TIP: Once the brittle starts cooking, keep an eye on the mixture until the brittle sugar syrup reaches the right temperature. Go by the temperature reading not the time to indicate the end of the cooking process!
Here’s how to make peanut brittle from scratch…
Old Fashioned Peanut Brittle Recipe
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- 1/3 cup water
- 16 ounces of roasted or raw peanuts shelled
- 1 teaspoon salt
- 2 teaspoons butter
- 2 teaspoons baking soda
Instructions
- Line a baking sheet with parchment paper or a non-slip baking liner.
- In a pot, combine sugar, corn syrup and water. Cook over medium-high heat until it boils.
- Reduce heat to medium and carefully attach candy thermometer to the pot, taking care that the thermometer is in the liquid and not touching the bottom or side of the pot.
- Continue boiling, stirring occasionally, until candy thermometer reaches 250 degrees F (around 20-30 minutes).
- Stir in peanuts and salt.
- Cook until the mixture reaches 295 degrees F (can take anywhere from 15-30 minutes).
- Remove from the heat and immediately stir in the butter and baking soda. It’s at this point that the mixture will change colors. (You will also see it foam. This is completely normal!)
- Immediately pour the mixture onto the prepared baking sheet and spread with a spatula.
- Cool completely and then break into bite-sized pieces. Store leftovers in an airtight container away from moisture.
Notes
Nutrition
Nutrition Note
Nutrition calculations are approximate. If you're following a special diet, please calculate your own nutrition values.
If you end up making this peanut brittle recipe for microwave, let me know how it turns out!
RECIPE AND READ FOR KIDS: The Life and Times of the Peanut Children’s Book paired with the Best Peanut Brittle Recipe
If you’re new here, you may not know that we always pair our cooking recipes up with a related book or two!
For our recipe and read to make the best peanut brittle recipe, we decided to learn more about peanuts!
(Of course!)
It makes a great pairing with learning how to make peanut brittle at home.
The Life and Times of the Peanut is a great book to read with this cooking project.
It talks all about peanuts—the life cycle, how they grow, what category they belong to, who invented peanut butter, and even the historical influences of peanuts!
(Who knew?!)
There are also a ton of great illustrations in the book!
Listed Age Range: 4-7 years
MORE HOLIDAY RECIPES: Chocolate Covered Oreos Christmas Cookies
Let us know how your recipe for peanut brittle turns out!
I followed the recipe exactly as written! It turned out perfect!
Went right by recipe. At 250, added peanuts and quickly hardened to sugar! Can’t imagine trying to reach 295, used thermometer!
Oh no! This is always the recipe we use with no issues. I do know that weather and/or altitude can affect the recipe.
Love this recipe! But do recommend stirring the brittle often after adding the peanuts. If you don’t you might burn your nuts! Lol. I burnt a few last time but the brittle was still good.
LOL! YES! Great tip, Annie!
The mixture gets hard when you first add the peanuts and salt, as the ingredients bring the temperature of the sugar mixture down. But is as soon as it starts to come back up to temperature towards 295, it completely loosens up again. Just got to give it some time. Recipe is amazing!
I’m curious. What is your altitude? I wanna try this recipe but am pretty much at sea level here in Florida.
Tried this recipe and loved it. I live at 6800 feet and didn’t have any issues, just followed thermometer. I also used raw Spanish peanuts with no issue. The first time I made it I followed recipe but felt 16 ounces of peanuts was too much so I made it again just using 1 an 1/2 cups of raw Spanish peanuts, and liked ratio better. The next time I make it I’m going to use cashews.
So glad to hear, Dawn! Thanks for leaving the comment. Let me know how it turns out with cashews!
Best brittle I have ever made!
I’m so glad you liked it, Jennifer!
My husband bought over 100 lbs of raw shelled peanuts from a man in Georgia through a friend of his here in Mississippi. We have given away a ton of peanuts and I just poured up my 5th batch since he brought them home. This recipe is fail proof and so quick and easy. Thank you! I liked Dawn’s idea of using cashews but dang they are so good by themselves!!
Oh WOW! That’s awesome to get those raw peanuts. They’re hard to find sometimes (and expensive!). I’m glad you enjoyed the recipe!
What happens if you add the butter when you add the peanuts instead of at the end? Will it change the recipe at all or the flavor?
Hi Amanda,
I’ve never tried it that way, so I’m not sure. I do know that candy recipes like this can be very finicky. I’m not sure I would stray too far from the recipe. Let me know if you try, though!
Followed the directions as you directed and came out looking and smelling wonderful. Made it for my Grandkids for Easter. They’re gonna love it.
I bought raw peanuts and roasted honey peanuts. I will use roasted honey peanuts in mine.
Sounds yummy that way too!
What is the shelf life of this if stored at Room temp? Can you freeze? Thanks!
Hi Vanessa,
It can last in an airtight container for 4 weeks or longer in a cool dry place. (Maybe less if it’s humid because it can get sticky.) Don’t refrigerate it.
You can freeze peanut brittle for up to 3 months. Allow it to thaw completely before eating.
Allow it to cool before storing in any of these ways.
Enjoy!
I found cooking the peanuts turned the caramel hard..then final product tasted like the nuts were burnt. Didnt makec to 295•
Can you double this recipe?
Hi Karen,
I’ve never doubled it and I’m always hesitant to double any kind of candy-type recipes because they can be fickle. If you try it, let me know!
Could I possibly double or triple this recipe or do you think it would mess with the results?
Hi Maia,
I never double/triple candy recipes like this anymore because I’ve never had good results. I just make multiple batches when we’re giving it as gifts.
It seems like my mom always put a little vanilla in at the same time as the butter. Just wondering if it was a mistake. Everything else is spot on.. thanks though I lost my mom old recipe. Reminds me of her.
I use raw peanuts and add 1/4 of a teaspoon of cayenne powder to mine to add a little kick if you add anything like that put it in with the soda
OOO! Thanks, Pat. I think my husband would like it a little spicy like that. I’m going to try it!
Not the color nor consistency as anticipated. Use a larger than 9×13” baking sheet.
Love peanut brittle. But I’m not interested in reading an entire book about it.
Hi Nona,
As you can see, we don’t include personalized stories to take up room. Instead, we add answers to frequently asked questions based on comments and emails that we get and many people find the FAQs very helpful.
For those who don’t need extra information, we always put a helpful JUMP TO RECIPE button at the top of our posts. That way those who are more advanced at making these types of recipes can go straight to the recipe for printing.
ive never left a review on a recipe but i was so excited to try this recipe!!! ive been looking for one like my mamaw used to make and this tastses just like it thank you thank you!!!
This is the same recipe I’ve been using forever. I do double the recipe with no problem. I make a ton of it at Christmas and it would take too long to do single batches. I do pour it into two cookie sheets. I add two teaspoons of vanilla with the butter (1 if following the recipe instead of doubling) and it really adds that extra mmmmmm to the brittle. Tonight I even had two pots going at one time. I just staggered the start of the second pan so they would not finish at the same time.
Good to know, Michelle. I’ve never had good luck doubling it. Thanks for the input!
Just came here to say I doubled the recipe and had no issues! I bought a digital thermometer. I also added 1tbsp of vanilla at the end with the butter and baking soda.
It was my first ever attempt- but I’d say it worked perfectly. And the flavor is spot on – I can’t wait to do it again!
I’m so glad, Tiffany! Thanks for taking the time to come back and left everyone know. Very helpful!
just clarifying! is it 2 teaspoons of butter or tablespoons??
Don’t spread out with a spatula at the end. It takes the bubbles out from the foaming soda, making it break-a-tooth hard.
it does take a long time to make but we really like it i;ll try again if i have enough time
Came out perfect.. my Mom always made it but I coif not do it like her. I think she would be pleased ❤️
I have to try this again!!
I just burnt the sugar!! Watch that thermometer closely, cause I went over just a tad for the temp of 295 and burned it!! Goodness LOL
Sorry I couldn’t provide a picture but darn that was funny, we could of all had a good laugh.
This came out really great. Only thing is I wish I knew if I was supposed to stir the whole time or when I was supposed to stir because the peanuts came out a little darker than I think they are supposed to but it tastes great.
I tried this recipe. The sugar was almost burnt before it got to 190… added the peanuts and it went solid instantly. I’m at 1800 elevation. Pretty disappointed
favorite pb recipe I’ve ever tried! This will be my new go to!
This was my first time making peanut brittle, and I just can’t believe how delicious it turned out! I did use Golden corn syrup because that’s what I had on hand, and added a teaspoon of vanilla when I added the butter at the end based on another review, just because I love vanilla! And oh my goodness it is out of this world. Better than any peanut brittle I’ve ever bought in a store, this will be my go-to recipe for years to come, just outstanding, thank you so much!
My Aunt Mabel always made peanut brittle & the secret is to always use FRESH BAKING SODA! Buy a new box.
Great tip!
Great recipe
Can I make this vegan?
Hi Vicki, I’m not sure because I’ve only made it with the ingredients as listed.
Greatest brittle EVER!!!
OH YAY! I’m so glad you love this recipe. I do, too!