Peanut Brittle Recipe

Peanut brittle recipes are commonly searches during the winter time. This brittle recipe is sure to bring the crunch to the table. The great thing about peanut brittle, is that you can store it for long periods of time in the freezer. Learn the best peanut brittle recipe below!

peanut brittle on a clean plate

Purpose of Baking Soda in Peanut Brittle

Baking soda is a harsh agent; it neutralizes the sugars and promotes a brittle texture, and it’s beautiful for this particular candy. But baking soda also makes the candy taste delicious, and I love that. Baking soda is a harsh agent; it neutralizes the sugars and promotes a brittle texture, and it’s lovely for this particular candy. But baking soda also makes the candy taste delicious, and I love that. 

How To Make Peanut Brittle

Learn our homemade peanut brittle recipe for your holiday treats! Peanut brittles will last you around 3 weeks, so store them as soon as you finish. Make sure you achieve optimal peanut brittle crispiness. ingredient is baking soda, which I add after soaking in the water for a few minutes. Read the steps below!

Mix all of the ingredients are mixed in a bowl for about 10 minutes. This step ensures that all the air is thoroughly mixed into the brittle peanut mixture. The mixture is then rolled into petite balls and placed on a cookie sheet lined with parchment paper. The strips of parchment paper prevent the peanut brittle from sticking to each other or the cookie sheet. The peanuts are then placed on the brittle in a single layer and covered with a plastic wrap sheet.

For easy removal from the sheet, you press the plastic wrap down onto the peanut brittle.

How Do You Fix Chewy Peanut Brittle?

The consistency of homemade peanut brittle is a balance between soft and crunchy. Sometimes, your brittle will come out sticky, this is due to undercooking the recipe. To perfect your peanut brittle texture, you must invest in a candy thermometer. The thermometer will help you monitor the cooking temperature.

Peanut brittle is usually done when the candy thermometer reads 310 degrees Fahrenheit. A pretty classic recipe is 10 cups peanuts, 3 cups sugar, and ½ cup water. That’s an excellent recipe for a crackers or cereal bar, but not for candy. Most commercial candies (especially milk chocolates) are acceptable for eating. Still, brittle is something you want to taste between each bite to make sure the texture is just right. For that reason, I’ve developed a recipe that provides softness and chewiness that I think is the perfect balance for the perfect homemade candy.

Can You Use Parchment Paper For Peanut Brittle?

It is a smart idea to use parchment paper when spreading hot candy! That way you can save damage to your counters. Alternatively, you can use aluminum foil. You could make the brittle even more effortless by breaking off small chunks of candy when melting, making it easier to pour the melted mixture over the powdered sugar.

How To Store Peanut Brittle

Some recipes call for peanut brittle to be wrapped with broken pieces of candy. This is an excellent way to extend the candy’s shelf life, but I like to make it flat since I like it on a plate and on my kitchen counter. Some recipes call for peanut brittle to be dusted with powdered sugar, but I don’t like it on a flat surface, so I sprinkle it on top of the brittle after I’ve formed the treats.

peanut brittle candy

Peanut Brittle Recipe

Easy and delicious homemade peanut brittle is all yours! This classic stovetop candy is made with simple ingredients including peanuts. Try this recipe during the holiday for a great family experience!
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Course: Dessert
Cuisine: American
Keyword: brittle, candy, peanuts
Prep Time: 5 minutes
Cook Time: 25 minutes
35 minutes
Total Time: 1 hour 1 minute
Servings: 25
Calories: 101kcal


  • 2 cups sugar
  • 1 cup corn syrup
  • cup water
  • cups salted roasted peanuts
  • tbsps salted butter
  • tsp baking soda
  • 2 tsp vanilla extract


  • Line a large baking sheet with parchment paper, set aside.
  • In a saucepan over medium-heat, stir sugar and water. Add corn syrup and stir. Stir occasionally until boil.
  • Cook until the liquid is 250°F, use a candy thermometer to read the temperature.
  • Add the peanuts and stir the mixture thoroughly until the candy thermometer reaches 300°F
  • Remove the mixture from heat, stir in butter, vanilla extract, and baking soda. This is when you will see the mixture foam.
  • Pour the hot mixture onto the pan and spread it into an even layer. Using a rubber scraper or knife.
  • Allow brittle mixture to cool for 30 minutes.
  • Break off pieces and share. Store in a tight container.


Serving: 25g | Calories: 101kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 45mg | Fiber: 1g | Sugar: 14g | Vitamin A: 13IU | Calcium: 6mg | Iron: 1mg
cooked food on black ceramic plates

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