This recipe for Easy Homemade Peanut Brittle is a delicious, crisp, buttery candy filled with peanuts that is perfect for gift giving!
EASY HOMEMADE PEANUT BRITTLE
I think peanut brittle is one of those great homemade gifts that most people appreciate. It's not always a treat we think to make for ourselves but we sure appreciate it when someone makes it homemade just for us, right? This is a foolproof recipe that comes out delicious every single time!
TIPS FOR MAKING THIS BUTTERY CANDY TREAT:
- You can change this up and use any other kind of nut you would like.
- Baking soda makes the brittle bubble up creating lots of air bubbles. This makes a “fluffier” brittle.
- If you want a “fluffier” brittle, don’t spread out as much. This will help keep more air bubbles in the candy. Thinner brittle makes a harder brittle.
- Store brittle in an airtight container or a ziploc bag and keep in a cool, dry place.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
sugar
light corn syrup
water
salt
unsalted butter
unsalted, dry roasted peanuts
baking soda
HOW TO MAKE HOMEMADE PEANUT BRITTLE:
Line a large cookie sheet (17.25 x 14.9 inch) with parchment paper and spray with nonstick cooking spray. This stuff is sticky and we want to be extra safe in making sure it will release from the pan.
In a medium saucepan, stir together the sugar, corn syrup water and salt then bring to a boil over medium heat. Hook the candy thermometer to the inside of the saucepan.
When the sugar comes to a boil (about 6 to 7 minutes) add the sliced butter. Stir to combine.
Let the mixture come back up to a boil until it reaches 280°F. Then stir in the peanuts.
Continue boiling the mixture until the candy thermometer reads 300°F. Remove from heat and stir in the baking soda. 
Immediately pour the mixture into the prepared cookie sheet and smooth it out.
Let cool completely. Break candy into pieces. Store in an airtight container.
Enjoy!
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EASY HOMEMADE PEANUT BRITTLE
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- ¼ tsp salt
- 1 cup (2 sticks) unsalted butter, sliced
- 2 ¼ cups unsalted, dry roasted peanuts
- 1 tsp baking soda
Instructions
- Line a large cookie sheet (17.25 x 14.9 inch) with parchment paper and spray with nonstick cooking spray. This stuff is sticky and we want to be extra safe in making sure it will release from the pan.
- In a medium saucepan, stir together the sugar, corn syrup water and salt then bring to a boil over medium heat. Hook the candy thermometer to the inside of the saucepan.
- Continue boiling the mixture until the candy thermometer reads 300°F.
- Let cool completely. Break candy into pieces.
- Store in an airtight container.
Nutrition
This is great using roasted pecans as well, great recipe❤
Thanks Brandie! Wanted to make some peanut brittle this year for Christmas gifts and this one looks perfect! I think that it would be easier to get out of the pan if you line it with foil and then oil that though. I do that with English Toffee and haven't had any issues. And that way you can just lift it out to break it up. Just a suggestion.
I don’t ever remember seeing light corn syrup, just regular.
What would happen if I used regular?
There is light and dark corn syrup. You don't want the dark. I believe the regular corn syrup you are referring to is the light corn syrup. Dark corn syrup has molasses in it. Hope that helps!
Thank you. Sounds right. Love peanut brittle and it’s hard to find, so I’ll try making it!
Hey Judy, I believe that Karo brand used the terms "light and dark" to refer to the color of the corn syrup. Not that it has less calories.
Thank you. I believe the ones I see in the grocery store are light, even if it doesn’t specifically say that.
Going to give this recipe a try for sure!