I am sharing with you truly the best recipe for Peanut Brittle. This recipe has been made by tons of RecipeGirl readers, and it has gotten the best positive reviews over the years. Watch the short video showing you how to make peanut brittle, then scroll to the bottom and print out the recipe so you can make it at home!
Everyone loves to make it for the holidays. Who doesn’t love peanut brittle??
Why do kids grow up so quickly? I can hardly stand it. I stare at my boy and gaze at how handsome he has become. I marvel at the adult conversations we have. I admire his intelligence and his ability to navigate the world already.
My baby boy was 2, and all of a sudden he’s 10, and in a matter of months he’ll be turning 11. Pretty soon the darn kid will be off to college. And then I’ll have to mail him treats like this peanut brittle.
We’ve always said that we’re “not a nut family,” but my boys like their peanut brittle. You could buy it in a package, already made… or you could make it yourself. All you need is a candy thermometer and a handful of ingredients. It may or may not be tricky.
Just relax and follow the directions, and you should have some homemade peanut brittle in about a half hour.
How to Make Peanut Brittle:
It starts simply enough with sugar and water and corn syrup.
Attach a candy thermometer to the side of the saucepan, being careful just to dip the thermometer into the liquid and not shoving it to the bottom of the pan where it will get a false reading.
Bring the mixture to a boil.
Watch the thermometer and add in the peanuts when it reaches 245 degrees F. Continue to stir and cook the mixture until the temperature reaches 300 degrees F.
Add the baking soda and continue to cook a couple more minutes until the mixture turns a golden brown.
There it is: golden brown!
Pour it onto a greased baking sheet, and let it sit until completely cooled and hardened.
Once cooled, jiggle a spatula underneath the peanut brittle and you should be able to lift up the whole slab and just break it apart into pieces.
This is the fun part! It should break apart nicely into pieces, but you can certainly eat the bits that get left behind… you know, for sampling!
It’s ready to serve and eat at this point. If you’re saving it for later, be sure to keep it in a tightly covered container. Humidity can greatly affect the texture of candy. Keep it tightly covered (I keep mine in a tupperware bowl) and your peanut brittle should stay nice and crunchy.
I’m hoping that next year goes more slowly… so I can take time to enjoy my (not so little) boy and the changes in him that I see almost daily. I’m just glad my boy still wants to snuggle with his Mama, share stories… and eat my peanut brittle.
Here are a few more homemade candy recipes you might enjoy:
- 2 cups granulated white sugar
- 1 cup water
- 1 cup light corn syrup
- 2 cups raw or roasted and salted peanuts
- 1/4 teaspoon salt (if you use raw peanuts)
- 1 teaspoon baking soda
- Spray a rimmed cookie sheet with nonstick spray.
- Combine sugar, water and syrup in a medium-large saucepan. Stir to combine. Bring to a boil and cook at medium heat slowly to the soft ball stage (245 degrees F. on a candy thermometer), stirring gently every so often. Add 2 cups of peanuts and salt (if using). Continue to cook and stir until the thermometer registers 300 degrees F. Add baking soda. Stir to blend and continue to cook until golden brown (just a minute or so more). Remove from heat and stir to combine.
- Pour the hot mixture onto the prepared pan and spread it out as much as you can with a wooden spoon. Cool completely, and then break into pieces.
- *Keep your peanut brittle in a tightly covered container until you are ready to serve/eat it. The texture of candy can be greatly affected by the humidity in the air.
- *If you are using a candy thermometer that clips to the side, just make sure that the bottom of the thermometer is resting inside the liquid and not pushed all the way to the bottom of the pan (you'll get a false reading if it's touching the bottom of the pan where the heat source is strongest).
I would like to mail these to my family for Christmas. Do you know how long it lasts? Thank you.
should be fine for a week or two in a covered container.
I’ve already made eight batches using this recipe. Love it and so does everyone else. Learned early that heat too high will start burning before it reaches 300. Heat too low won’t get to temperature. Definitely need to find the temperature sweet spot on your stove. Don’t be afraid to let it brown a little longer as it does add more flavor.
Silly me printed out the instructions and started cooking away When it came to adding the peanuts the written instructions didn’t say to continue stirring so I did not and ended up with really hard peanut brittle that I had to throw away. It took forever to get it up to 245 and then up to 300 degrees. Sorry recipe was a miss for me.
Can you use parchment paper on the bottom of the pan to pour the mixture on & spread it? I have Teflon pans & some are quite worn & I didn’t want the coating to peel off on the peanut brittle.
Yes, but I would suggest lightly spraying the parchment with nonstick spray just to be sure there won’t be any sticking!
Followed the recipe to the letter, but it burnt way before it hit 300 degrees. Leaving it on a medium-high heat, the temp. wouldn’t budge off 217, so moved it to another eye and cranked it up. It burnt at about 270. Any suggestions?
I’m sorry you had trouble. Candy making can be tricky. Maybe cranking it up is where things went wrong. It’s hard to pinpoint, sorry!
I tried this peanut brittle recipe and it came out perfectly.
My dad always loves thin peanut brittle, if I use a bigger cookie sheet, will it be thinner??
You can try! Also, just try to spread it as quickly as possible before it hardens.
try preheating the pan you pour it into, it will help stay pliable longer to spread it
Looks amazing, I was just curious instead of peanuts, can almond be substituted?
Yes, but I also have a recipe for Almond Brittle: https://www.recipegirl.com/almond-brittle/
Mexican vanilla adds flavor to the peanutbrittle. I don’t use candy thermometer. Cast iron skillet is what I use. Its 100 years old. Wood spoon I use
I go by smell and sight. I freeze my butter coated pizza pan. It sets up very nicely.
I heat the pan just a little and use real butter in pan. It adds a great flavor. Try it
this is really good .easy to follow loved the pictures of step by step. its so good im in trouble fist time making it now im going to make it all the time
I never know how to make peanut brittle thank you for the receipe.
I am wondering how different the brittle tastes when using raw versus roasted nuts. My mother always used raw but I have plenty of roasted. If you have used roasted and think its just as good please let me know.
This recipe calls for raw or roasted/salted– so either way is fine!
Homemade Peanut Brittle makes the best gift for the holiday!!! I love how easy this is to make!
I hadn’t had peanut brittle in SO long! Your recipes is so easy to follow especially with all the great step-by-step photos. Definitely a keeper!
So excited to make my own peanut brittle!! One of my favorite treats!
One of my all-time favorites, SO good!
Homemade peanut brittle is THE BEST. And it’s so easy, thank you!
This is my dad’s favorite! So great for gift giving.
This recipe does such a great job making something intimidating like candy making totally doable!
Such an amazing classic! I’m now inspired to make some!
Love the minimal ingredients in these, and they have that classic perfect flavor!
Who doesn’t just absolultey adore peanut brittle at Christmas!! Your instructions are right on and extremely helpful!!
Perfect for the holidays, but I don’t think I can wait that long!
I love the idea of homemade instead of store-bought for this treat!
Made for Christmas Treats family fell
In love with them, great recipe
Never make peanut brittle this way. Too much time. Always use the microwave (for over 30 years). So much easier and faster. No candy thermometer necessary (I have the process downpat and know exactly how long to cook it in a certain bowl). My family loves it.
I prefer to use pecans instead of peanuts. Will try it with pecans.
Happy to say Pentecostal peanut brittle is the best ever made. Also you forgot to add butter.
no butter in this recipe.
Can you use other nuts like almond or cashews? I only ask because peanuts make me sick to my stomach when I eat them.
You can certainly try other nuts!
Can you use dark corn syrup, thanks
I don’t think it will turn out the same…
can you use cashews instead of peanuts
I’m sure that would work!
For the peanut brittle I did not see how many Cups of Sugar ,corn syrup and the rest of the ingredients. .I have never made peanut brittle before so it would be nice to show how much of each ingredients go into the pot pls .Thankyou Doreen
Hi Doreen, the video is just meant to be a teaser to show you visually how it is made. The actual printable recipes is at the bottom of the post.
I made this last year for co-workers at Christmas. It turned out perfect!! Everyone loved it. I only wish I’d made enough for me! Making it again tomorrow!
Is it just as good to use dry roasted peanuts with salt or better with the raw peanuts?
might turn out too salty?
Can I replace the peanuts with cashews and use the same recipe? My family loves the peanut brittle, I would just like to try it with cashews.
I think that would be great!
What size cookie sheet? I have 3 different sizes.
I’d use your largest one.
I know someone who spreads this very, very thinly on a slab of marble to harden and it is so thin you can read through it. I normally don’t like brittle, but it is amazing!
That sounds great!
I used to help our church make this
We always added butter and vanilla to ours and used buttered aluminium pie pans We gently taped the pans to deflate air pockets and spread and let cool in front of box fans. Then we took two patties out their backs together and placed them in clean clear plastic bags and used a twist tie on them. We used to sell tons of these patties
Well mine poured over when I added the baking soda and made a huge mess…then I clean everything back up and returned back to the het when I thought I looked like the picture I pulled it off poured it into the baking sheet where it went clear again so I don’t think this is gonna turn out.
I love peanut brittle and can see the steps of how to make it but, I don’t see any measurements for the recipe. Can you send them to me please? Thanks in advance, Melissa.
Hi Melissa, Scroll to the bottom of the post and the recipe is right there. Use the red PRINT button to print out a copy of the recipe.
I need peanut brittle recipe. Can’t find it on here anywhere. Thanks
Scroll to the bottom of the post. You can print it out using the red PRINT button.
I am wondering if a diabetic could use Splenda to make this brittle.
I’m afraid I do not have any experience with substituting alternative sweeteners in candy-making.
I never use a candy thermometer when I make candy. I fill a pyrex measuring cup with real cold water. After boiling for several minutes I dip a spoon into the candy and let it run from the spoon into the water. When it turns to brittle strings in the cup it is ready.
Thanks for the tip!
It’s so fun when you add in the baking soda!!
How to make this peanut brittles without a thermometre?
You need a thermometer.
That is the most beautiful, homemade, peanut brittle I have ever seen. Tried my hand at it for the 1st time, last night. I followed a recipe that called for vanilla and the finished product tasted atrocious. I’m going to try your recipe. Thank you for sharing it.
My sister in law and I are making this as I type!!!!!
I know it’s called peanut brittle but we have some serious allergies to peanuts in my family. Have you ever used any other type of nut in this? They can have almonds and cashews with no problems. I try to accommodate all my recipes with them in mind especially for holidays and such. Thanks!
Here is my recipe for almond brittle: https://www.recipegirl.com/2008/08/28/almond-brittle/
This recipe is the best. it is the only I follow. I make it every year at Christmas and can’t make enough of it. Instead of spraying the pan I line it with parchment paper.
I used this recipe for my first attempt at peanut brittle and it turned out amazing!! I added 3 tablespoons butter and 1 tablespoon vanilla based on what other recipes called for.
Not sure where I went wrong…. Executed it perfectly and it looked amazing but when I went to eat it, it completely stuck to my teeth and almost formed onto them?!
can’t seem to get my peanut brittle up to temperature ,need to know how important this is
might be my stove but it smelt like it was starting to burn so took it off and finished with the rest of the ingredients
seems to be setting but not sure on the taste yet
temperature only went to 250f
I have the same problem sometimes when I’m making candy… and I usually just pull it off the stove at that point and cross my fingers! I think it has to do with the candy thermometers not always being entirely accurate. Did it turn out okay?
Holy moley, turned my back to wash off the spoon and the temp skyrocketed from 260 to 300. Don’t turn your back, ladies! And, I had to use a 4 qt Dutch oven.
This method is the bomb! Thank you so much….I tried one other brittle method on the net and it was a complete failure. This method produced a rich brown batch of brittle. We new it was done when we lifted the spoon and it wrapped like caramel for an apple. Upon sampling the spoon, the mix will stick to your teeth like candy.
…we preheated the pan lined with wax paper and salted butter to 200* in the oven.
…we started the mixture off on 7 on our stove, after the rapid boil for a few minutes, we added the peanuts and increased the temp to level 7. After you add the peanuts the mixture turned milky and we let it boil rapidly.
…we had no thermometer. Inspect the great pictures above and you won’t need one.
…don’t let the foam scare you, just keep stirring
…add a cap full of vanilla after you add the baking soda.
…If you think you’ve boiled for too long, keep boiling and stirring. I stirred constantly just to be sure the bottom wasn’t scorching.
Once again, thank you. This made an inexpensive yet high quality treat.
Thanks for your tips!
Great recipe. The best I’ve found. I preheated my cookie sheet with parchment paper to 300° and took it out of the oven when I was ready to pour and spread the brittle. I found that this gave me considerably more spreading time to get it thin and even.
It was yummy! Thanks for the pics! I have wanted to make this for years and your pics and recipe finally gave me the courage! Happy Holidays!
I made this twice already, but DID add some butter and vanilla at the end just before pouring into pans. It has been a huge hit. I would say, just pay attention to getting the correct temperatures. Give it time and it turns out perfectly! Thank you!
BTW, has anyone tried to make the soft peanut brittle yet? I’ve seen a few recipes with peanut butter added.
That sounds intriguing!
I tried this receipe nd it was yummy! I was just wondering this, I did not see Butter or Vanilla as ingreiants as in most others posted out there. I made a second batch from another site and that one failed me. so I am back to making this one, and the ones I gave samles to said it was delicious as well! so Thank you!
I love peanut brittle.This looks so easy, hopefully it turns out yummy!
Count me as another happy brittle maker! I love macadamia nuts and toffee, so I guess my course is planned for me :^).
mine never got hard, i dont know why?
Usually it’s temperature-related when the texture doesn’t turn out.
Yum. This is my favorite Christmas candy ever.
Attempted this last night… Complete fail. Candy thermometer is now in trash and I am gonna do whatever it takes to make this successfully! Without that dang thermometer!!! I believe it has turned me away from all of them…. We shall see. Anyway, my medium size sauce pan wasn’t anywhere near big enough! Huge mess, didn’t get it cooked long enough to be golden brown, wasn’t set up an hour later… We will see how it is later. Taste was good though… (had to lick my finger after sticking it in the stuff to see if it’d gotten hard yet). 😉
Mmm, this sounds so yummy cant wait to try it =D
you know it wasn’t till about 2 years ago that i finally got a candy thermometer. i had been eyeing all candymaking–meaning don’t leave the stove. lol
have you ever tried adding cayenne to your peanut brittle? so good.
Good thing I need to gain a couple pounds. Love peanut brittle and can’t stop with one piece, the more peanuts the better! Yum.
Thanks for the timely recipe and heartwarming reminder.
total flashback for me – my grandma loved peanut brittle and always had a ton. i want some!
Easier than I thought – a little too tempting…
Peanut Brittle is one of my all time favorites…yours looks perfect!!
(I have friends who I give it to, and they eat around the peanuts. Weirdos!!)
This looks like perfect brittle! Great step-by-step instructions.
Mmm I love peanut brittle! I haven’t made it myself though. Looking forward to trying this!
Great post! Now I want some peanut brittle:)
Peanut Brittle is on my “must make if I have time” list this week. I may just have to pop back by and admire yours again. 😉
What perfect looking peanut brittle!! I want some…..for breakfast 🙂 xoxo
Wow! That IS easy! Who knew? And your comments worry me…my daughter is two!! Now I’m going to blink and she’ll be married.
Isn’t that the truth!?! They do grow so fast. This will be a perfect treat for college. Sniff. *sob*.
Candy thermometers and I really don’t mix well (I ruin them and get gloppy goop that never seems to un-cake from them no matter what I do..but that’s another story…) but this brittle may be worth a shot at candy thermometers again for me b/c it looks so good!