Peanut Brittle

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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??

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

How to Make Peanut Brittle:

It starts simply enough with sugar and water and corn syrup.

How to Make Peanut Brittle

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.

Making Peanut Brittle

Bring the mixture to a boil.

Making Peanut Brittle

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.

Making Peanut Brittle

Add the baking soda and continue to cook a couple more minutes until the mixture turns a golden brown.

Making Peanut Brittle

There it is:  golden brown!

Peanut Brittle on a pan

Pour it onto a greased baking sheet, and let it sit until completely cooled and hardened.

Peanut Brittle

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!

Peanut Brittle

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:

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5 from 16 votes

Peanut Brittle

Great, classic recipe for Peanut Brittle.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 16 servings (8 cups)
Calories 263kcal
Course Dessert
Cuisine American
Keyword candy, peanut brittle


  • 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 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).


Serving: 0.5cup | Calories: 263kcal | Carbohydrates: 45g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 120mg | Potassium: 120mg | Fiber: 1g | Sugar: 42g | Calcium: 13mg | Iron: 0.4mg
More Recipes Featuring Peanuts...
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  • Erin wrote:

    This recipe does such a great job making something intimidating like candy making totally doable!

  • Jennifer Farley wrote:

    Such an amazing classic! I’m now inspired to make some!

  • Joanne wrote:

    Love the minimal ingredients in these, and they have that classic perfect flavor!

  • Heather wrote:

    Who doesn’t just absolultey adore peanut brittle at Christmas!! Your instructions are right on and extremely helpful!!

  • Liz wrote:

    Perfect for the holidays, but I don’t think I can wait that long!

  • Cathy @ Noble Pig wrote:

    I love the idea of homemade instead of store-bought for this treat!

  • Carol wrote:

    Made for Christmas Treats family fell 
    In love with them, great recipe 

  • Susan wrote:

    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.

  • Carolyn A wrote:

    I prefer to use pecans instead of peanuts.  Will try it with pecans.

  • Barbara L. I’m wrote:

    Happy to say Pentecostal peanut brittle is the best ever made. Also you forgot to add butter.

    • Lori Lange wrote:

      no butter in this recipe.

  • Trixie wrote:

    Can you use other nuts like almond or cashews? I only ask because peanuts make me sick to my stomach when I eat them.

    • Lori Lange wrote:

      You can certainly try other nuts!

  • Sonia wrote:

    Can you use dark corn syrup, thanks

    • Lori Lange wrote:

      I don’t think it will turn out the same…

  • Marian Baker wrote:

    can you use cashews instead of peanuts

    • Lori Lange wrote:

      I’m sure that would work!

  • Doreen wrote:

    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

    • Lori Lange wrote:

      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.

  • Carrie wrote:

    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!

  • Kim Cates wrote:

    Is it just as good to use dry roasted peanuts with salt or better with the raw peanuts?

    • Lori Lange wrote:

      might turn out too salty?

  • Becky Lichenstein wrote:

    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.

    • Lori Lange wrote:

      I think that would be great!

  • B. Gladden wrote:

    What size cookie sheet?  I have 3 different sizes.

    • Lori Lange wrote:

      I’d use your largest one.

  • Nicole M wrote:

    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!

    • Lori Lange wrote:

      That sounds great!

  • Toni wrote:

    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