Name: Classic Peanut Brittle
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 cups granulated sugar; 1 cup light corn syrup; 1/2 teaspoon salt; 2 cups roasted, unsalted peanuts; 2 tablespoons unsalted butter; 1 teaspoon baking soda; 1 teaspoon pure vanilla extract

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Sweet, glassy, and shatteringly crunchy, homemade peanut brittle is one of those old-fashioned candies that never goes out of style. There is something deeply satisfying about that first snap of golden, caramelized sugar giving way to the toasty crunch of roasted peanuts, and the smell of the caramel bubbling away turns your whole kitchen into a warm, nostalgic wonderland. It is the sort of treat that shows up in cookie tins, on dessert tables, and in gift bags every winter for good reason.

If you have never made candy at home, peanut brittle is honestly the perfect place to start. It uses simple pantry ingredients, needs no fancy equipment beyond a saucepan and ideally a candy thermometer, and comes together faster than most people expect. In this recipe I will walk you through every step, share the little tricks that guarantee a crisp, non-sticky brittle, and show you how to make a batch you will be proud to share. Let’s get cooking.

Why You’ll Love This Recipe

This peanut brittle is made entirely with simple pantry ingredients, so there are no obscure components or specialty trips to the store required. Chances are you already have most of what you need sitting in your cupboard right now, which makes it an easy treat to whip up on short notice during the busy holidays.

It is also endlessly customizable. You can swap in different nuts, add a whisper of warm spice, or finish it with a sprinkle of flaky sea salt for a gourmet sweet-and-salty twist. That flexibility means you can tailor each batch to your own taste or to whatever you have on hand.

Above all, peanut brittle is a joy to give. Broken into rustic shards and packed into a pretty tin or cellophane bag, it makes a homemade gift that feels generous and thoughtful. Whether you are adding a little handmade love to your dessert spread or filling gift boxes for friends, this classic candy always delivers.

Ingredients

The backbone of this brittle is two cups of granulated sugar and one cup of light corn syrup, which together create that signature glassy, golden candy base. The corn syrup is not just for sweetness, it helps prevent the sugar from crystallizing so your brittle stays smooth and shiny rather than grainy. A half teaspoon of salt balances all that sweetness and sharpens the flavor.

The star of the show is two cups of roasted, unsalted peanuts, which bring the toasty crunch that defines this candy. Using peanuts that are already roasted deepens their flavor, and choosing unsalted lets you control the seasoning yourself. Fold them into the hot caramel and they get evenly coated in glossy candy.

Rounding things out are two tablespoons of unsalted butter for richness and that clean snap, one teaspoon of baking soda, and one teaspoon of pure vanilla extract. The baking soda is the secret to brittle’s light, airy crunch, reacting with the hot syrup to create tiny air pockets, while the vanilla adds a final touch of warmth that ties everything together.

Step-by-Step Instructions

Before you turn on the heat, prepare a baking sheet by lining it with parchment paper or a silicone baking mat, and set it aside within easy reach. Brittle moves fast once it is cooked, so having everything ready to go is essential. It also helps to measure out your butter, baking soda, vanilla, and peanuts in advance so you can add them quickly at the end.

In a large, heavy-bottomed saucepan, combine the two cups of sugar, one cup of corn syrup, and half teaspoon of salt. Cook over medium heat, stirring constantly, until the sugar has fully dissolved. A heavy pot distributes heat evenly and helps prevent scorching, so it is worth using your sturdiest saucepan here.

Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom, then let the mixture boil without stirring until it reaches 300°F, the hard crack stage. This usually takes about ten to fifteen minutes. If you do not have a thermometer, you can test readiness by dropping a bit of the syrup into cold water, where it should form hard, brittle threads.

Once you hit 300°F, remove the pan from the heat and quickly stir in the butter, baking soda, and vanilla until well incorporated. The mixture will bubble and foam dramatically, which is exactly the magic you want, as the baking soda works to lighten the brittle. Immediately fold in the peanuts, making sure they are evenly coated in caramel.

Pour the mixture onto your prepared baking sheet and spread it out as thinly as possible using a silicone spatula or the back of a spoon, working fast before it sets. Let the brittle cool completely, about an hour, then break it into shards with your hands and enjoy the fruits of your labor.

Tips for the Best Peanut Brittle

The most important tool in this recipe is a candy thermometer, because reaching a full 300°F is what separates crisp, snappable brittle from a sticky, chewy disappointment. If your brittle turns out tacky, it almost always means the syrup did not get hot enough, so trust the thermometer over the clock. A heavy-bottomed saucepan is equally important, since even heat distribution keeps the sugar from scorching in hot spots.

Because the caramel hardens the moment it leaves the heat, having every ingredient measured and within arm’s reach before you start is not optional, it is the difference between success and a seized-up pot. Work quickly and confidently once you add the butter, baking soda, and peanuts, and spread the brittle thin while it is still pourable. If you enjoy homemade holiday candy, you will also love this fluffy divinity candy and this creamy candy cane fudge, both of which make wonderful additions to a gift tin.

Once you have the basic technique down, have fun with variations. A half teaspoon of cinnamon or a pinch of cayenne stirred in adds a warm or spicy kick, while a sprinkle of flaky sea salt over the cooling brittle creates an irresistible sweet-and-salty bite. You can also swap the peanuts for cashews, almonds, or pecans, or use a mix for extra texture. Crumbled over vanilla ice cream, this brittle becomes a next-level dessert topping.

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Frequently Asked Questions

Can I store peanut brittle?
Yes, and it keeps beautifully. Store it in an airtight container at room temperature for up to two weeks, keeping it away from humidity so it stays crisp.

My brittle is sticky. What went wrong?
This usually happens when the syrup did not reach 300°F. Using a candy thermometer ensures you hit the hard crack stage, which is what gives brittle its crisp, non-sticky snap.

Can I freeze peanut brittle?
Freezing is not recommended because it can affect the texture and introduce moisture. Instead, make it ahead and store it properly in an airtight container to keep it crisp.

Do I have to use a candy thermometer?
It is strongly recommended for reliable results, but you can use the cold water test instead. Drop a little syrup into cold water, and if it forms hard, brittle threads, it is ready.

Can I use salted peanuts?
You can, but then reduce or omit the added half teaspoon of salt so the brittle does not become overly salty. Unsalted peanuts give you the most control over the final flavor.

Homemade peanut brittle is proof that a handful of humble ingredients can turn into something truly special with a little heat and patience. For more ways to balance sweet holiday treats with fresh, wholesome choices, take a look at these healthy eating ideas. And when you make a batch of this crunchy candy, I would love to celebrate your sweet success, so be sure to tag @thekitchensaid on Instagram!

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