Introduction
Peanut Brittle is a timeless homemade candy loved for its irresistible combination of buttery caramel, roasted peanuts, and a crisp, crunchy texture that shatters with every bite. This old-fashioned treat has been passed down through generations and remains a favourite during holidays, family gatherings, and homemade gift-giving. With just a handful of pantry ingredients, you can create a golden, glossy brittle that’s packed with nutty flavour and sweet caramel goodness.
Whether you’re making it for Christmas, special occasions, or simply satisfying a sweet tooth, this classic Peanut Brittle recipe delivers perfect results every time.
Origin and Cultural Significance
Peanut Brittle has been a beloved confection in American kitchens since the late 19th century. Originally created as a simple way to preserve peanuts in caramelized sugar, it quickly became a popular homemade candy because of its affordability, long shelf life, and delicious crunch. Today, it remains one of the most iconic traditional candies, especially during the holiday season, where it’s often packaged as a thoughtful homemade gift.
Ingredients
For the Brittle
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 cups roasted unsalted peanuts
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
You’ll Also Need
- Non-stick cooking spray or butter for greasing
- Candy thermometer
Servings
Makes approximately 24 pieces.
Optional Additions
Personalise your Peanut Brittle with:
- Sea salt flakes
- Honey-roasted peanuts
- Mixed nuts
- Almonds or cashews
- Cinnamon
- Pumpkin pie spice
- Dark chocolate drizzle
- White chocolate drizzle
- Crushed pretzels
Tips for Success
- Use a candy thermometer for accurate results.
- Stir constantly to prevent burning.
- Work quickly after adding the baking soda, as the mixture expands rapidly.
- Pour immediately onto the prepared baking tray.
- Spread the brittle as thinly as possible for maximum crunch.
- Allow it to cool completely before breaking into pieces.
- Store in an airtight container to keep it crisp.
Instructions
Step 1
Grease a large baking sheet or line it with a silicone baking mat.
Step 2
In a heavy saucepan, combine:
- Sugar
- Corn syrup
- Water
Cook over medium heat, stirring until the sugar dissolves.
Step 3
Stop stirring and continue cooking until the syrup reaches 300°F (150°C) (hard crack stage).
Step 4
Quickly stir in:
- Peanuts
- Butter
- Salt
Cook for another minute while stirring constantly.
Step 5
Remove from the heat.
Immediately stir in:
- Vanilla
- Baking soda
The mixture will foam and become lighter in colour.
Step 6
Quickly pour onto the prepared baking sheet.
Use two buttered spatulas to spread the brittle into a thin, even layer.
Step 7
Allow the brittle to cool completely for about 30–45 minutes.
Once hardened, break into bite-sized pieces.
Serving Suggestions
Peanut Brittle is delicious:
- Alongside coffee or tea
- As a holiday dessert
- Packaged in gift tins
- Crumbled over vanilla ice cream
- Added to cheesecakes
- Mixed into popcorn
- Chopped into cookie dough
- Served on dessert platters
Description
Every bite of this homemade Peanut Brittle delivers an irresistible crunch followed by rich buttery caramel and perfectly roasted peanuts. The delicate candy shatters into crisp pieces that melt in your mouth while the peanuts provide a satisfying nutty bite. It’s sweet, buttery, crunchy, and nostalgic—the perfect homemade candy for sharing or gifting.
Nutritional Information (Per Piece)
- Calories: 165 kcal
- Protein: 3g
- Carbohydrates: 22g
- Fat: 8g
- Saturated Fat: 2g
- Sugar: 19g
- Fiber: 1g
- Sodium: 60mg
Conclusion
This classic Peanut Brittle recipe is proof that simple ingredients can create something truly special. Crispy, buttery, and loaded with roasted peanuts, it’s an old-fashioned favourite that’s easy to make and impossible to resist. Whether you’re making it for the holidays, gifting it to friends, or enjoying it as an everyday treat, this homemade candy is sure to become a treasured recipe you’ll return to again and again.