The Ultimate Homemade Peanut Brittle Recipe – A Crispy, Buttery Delight!

If you’re searching for the perfect peanut brittle recipe, you’ve come to the right place! This classic candy is a beloved treat, combining crunchy peanuts with a buttery, caramelized sugar base that shatters with every bite. Making peanut brittle at home is easier than you think, and with this foolproof recipe, you’ll achieve professional-quality results every time.

In this 3,500+ word guide, we’ll cover everything you need to know about making homemade peanut brittle, including:

• The best ingredients for peanut brittle
• Step-by-step instructions with expert tips
• Common mistakes and how to avoid them
• Variations and flavor additions
• Storage tips to keep your brittle fresh and crunchy

Whether you’re a candy-making beginner or a seasoned pro, this peanut brittle recipe will become your go-to for holiday gifts, parties, or just a sweet snack at home.

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Why You’ll Love This Peanut Brittle Recipe

Before we dive into the details, here’s why this homemade peanut brittle stands out:

✅ Perfectly crunchy texture – No soft or chewy spots!
✅ Buttery, caramelized flavor – Rich and irresistible.
✅ Easy to customize – Add spices, different nuts, or chocolate.
✅ Great for gifting – Beautiful, delicious, and always a crowd-pleaser.

Now, let’s get started!

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Ingredients for the Best Peanut Brittle

Here’s what you’ll need for this classic peanut brittle recipe:

• 1 ½ cups granulated sugar – The base of the candy.
• 1 cup water – Helps dissolve the sugar evenly.
• 1 cup light corn syrup – Prevents crystallization and adds chew resistance.
• 3 tablespoons unsalted butter – For richness and flavor.
• 2 cups raw peanuts – The star ingredient! You can also use roasted peanuts.
• 1 ½ teaspoons baking soda – Creates air bubbles for a lighter texture.
• 1 teaspoon vanilla extract – Enhances flavor.
• 1 teaspoon water (for baking soda mixture) – Helps distribute the soda evenly.

Ingredient Notes & Substitutions

• Sugar – White granulated sugar works best for a clear, golden brittle.
• Corn syrup – Can be substituted with golden syrup or honey, but texture may vary.
• Peanuts – Salted peanuts add extra flavor, but reduce added salt if using.
• Butter – Must be unsalted to control the sweetness.

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Step-by-Step Peanut Brittle Recipe

Follow these detailed instructions for foolproof peanut brittle every time!

1. Prepare Your Tools & Pan

• Butter two baking sheets – This prevents sticking.
• Preheat oven to 200°F (93°C) – Keeping the sheets warm helps the brittle spread evenly.

2. Mix the Baking Soda Solution

In a small bowl, combine:

• 1 ½ tsp baking soda
• 1 tsp water
• 1 tsp vanilla extract

Set aside—this will be added at the end.

3. Cook the Sugar Syrup

1. In a heavy-duty 3-quart saucepan, combine:
   • 1 ½ cups sugar
   • 1 cup water
   • 1 cup corn syrup
2. Attach a candy thermometer to the pan.
3. Cook over medium heat, stirring occasionally, until the mixture reaches 240°F (115°C – soft-ball stage).

4. Add Peanuts & Butter

1. Once at 240°F, stir in:
   • 2 cups peanuts
   • 3 tbsp butter
2. Stir constantly until the temperature reaches 300°F (149°C – hard-crack stage).

⚠️ Watch closely! At this stage, the mixture can burn quickly.

5. Add Baking Soda Mixture

1. Immediately remove from heat at 300°F.
2. Quickly stir in the baking soda mixture. The candy will foam and lighten in color.
3. Keep stirring for 1-2 minutes until fully incorporated.

6. Pour & Spread the Brittle

1. Divide the mixture between the two warm baking sheets.
2. Use a heatproof spatula to spread it to ¼-inch thickness.
3. Let cool completely (about 30-45 minutes).

7. Break into Pieces

Once fully cooled, snap or chop the brittle into pieces.

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 The Science Behind Perfect Peanut Brittle

Making peanut brittle isn’t just about mixing ingredients—it’s a fascinating chemical process that transforms simple components into a crispy, golden treat. Understanding the science behind this peanut brittle recipe will help you achieve flawless results every time.

The Role of Sugar in Brittle

Sugar is the foundation of peanut brittle. When heated, it undergoes several stages:

1. Dissolution – Sugar dissolves in water, forming a syrup.
2. Boiling & Concentration – As water evaporates, the syrup thickens.
3. Caramelization – Around 320°F (160°C), sugar breaks down into new compounds, creating rich, buttery flavors.

However, in peanut brittle, we stop cooking at 300°F (hard-crack stage) to prevent burning while ensuring maximum crispness.

Why Corn Syrup Matters

Corn syrup is crucial because:

• It prevents sugar crystallization, ensuring a smooth texture.
• It adds chew resistance, keeping the brittle crunchy rather than grainy.

Substitutes like honey or golden syrup work but may alter flavor and texture.

The Magic of Baking Soda

Adding baking soda at the end does two things:

1. Creates tiny air bubbles, making the brittle lighter and easier to bite.
2. Neutralizes acidity, balancing the sweetness for a more rounded taste.

Without it, brittle would be denser and overly sweet.

How Peanuts Affect Texture

• Raw peanuts cook slightly in the hot syrup, enhancing their crunch.
• Roasted peanuts add deeper flavor but may soften faster in storage.

For the best results, raw peanuts are recommended in this peanut brittle recipe.

Temperature Control is Key

Using a candy thermometer is non-negotiable. A few degrees too high, and the brittle burns; too low, and it’s chewy. 300°F (149°C) is the sweet spot for perfect snap.

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 Step-by-Step Troubleshooting for Peanut Brittle

Even with the best peanut brittle recipe, things can go wrong. Here’s how to fix common issues:

Problem 1: Brittle is Too Hard or Sticky

Cause:

• Overcooking (above 300°F) makes it too hard.
• Humidity can make it sticky.

Solution:

• Use a reliable thermometer and remove from heat at exactly 300°F.
• Store in an airtight container with silica packets to prevent moisture absorption.

Problem 2: Brittle is Too Soft or Chewy

Cause:

• Undercooking (below 300°F).
• Stirring too much after adding baking soda, deflating the bubbles.

Solution:

• Reheat gently to 300°F and repour if needed.
• Stir the baking soda mixture just until combined—don’t overmix.

Problem 3: Sugar Crystallizes & Turns Grainy

Cause:

• Sugar crystals formed on the pan’s sides.
• Stirring too early in the cooking process.

Solution:

• Brush the pan’s sides with water to dissolve stray crystals.
• Avoid stirring once boiling starts until you add peanuts.

Problem 4: Peanuts Sink to the Bottom

Cause:

• Not stirring enough after adding peanuts.
• Syrup was too thin when peanuts were added.

Solution:

• Stir constantly after adding peanuts.
• Ensure syrup reaches 240°F before adding nuts.

Problem 5: Brittle Sticks to the Pan

Cause:

• Insufficiently greased baking sheets.

Solution:

• Butter pans generously or use parchment paper.
• Keep sheets warm (200°F) so brittle spreads easily.

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 Creative Variations on Classic Peanut Brittle

Once you’ve mastered the basic peanut brittle recipe, try these delicious twists!

1. Spiced Peanut Brittle

Add warmth and depth with:

• ½ tsp cinnamon + ¼ tsp cayenne (for heat)
• 1 tsp pumpkin pie spice (holiday-friendly)

How to incorporate: Mix spices into the sugar syrup before boiling.

2. Chocolate-Dipped Brittle

A decadent upgrade:

1. Melt dark, milk, or white chocolate.
2. Dip half of each brittle piece.
3. Sprinkle with sea salt or crushed nuts before setting.

Pro Tip: Use tempered chocolate for a glossy finish.

3. Nut-Free Brittle Alternatives

For allergies, try:

• Seeds (pumpkin, sunflower)
• Toasted coconut flakes
• Pretzel pieces

4. Bourbon-Pecan Brittle

A sophisticated twist:

• Replace peanuts with pecans.
• Add 1 tbsp bourbon with the vanilla.

5. Matcha or Espresso Brittle

For coffee/tea lovers:

• Stir 1 tbsp matcha powder or instant espresso into the sugar syrup.

6. Salted Caramel Brittle

Enhance buttery notes with:

• 1 tsp flaky sea salt sprinkled on top after pouring.

Storage & Gifting Ideas

• Package in mason jars with ribbon for holiday gifts.
• Layer brittle in dessert boxes with cookies and fudge.

Expert Tips for Perfect Peanut Brittle

✔ Use a heavy-bottomed pan – Prevents hot spots and burning.
✔ Stir constantly after adding peanuts – Ensures even cooking.
✔ Work quickly at the end – The candy sets fast once poured.
✔ Store in an airtight container – Keeps it fresh for weeks.

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Common Mistakes & How to Fix Them

1. Brittle is Too Hard or Sticky

• Cause: Overcooking or incorrect sugar temperature.
• Fix: Use a reliable candy thermometer and remove at exactly 300°F.

2. Brittle is Too Soft or Chewy

• Cause: Undercooking or humidity.
• Fix: Ensure it reaches the hard-crack stage (300°F).

3. Peanuts Sinking to the Bottom

• Cause: Not stirring enough after adding peanuts.
• Fix: Stir constantly until fully mixed.

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Delicious Variations to Try

1. Spiced Peanut Brittle

• Add ½ tsp cinnamon + ¼ tsp cayenne for a sweet-heat kick.

2. Chocolate-Dipped Brittle

• Melt dark or milk chocolate and dip half of each piece.

3. Almond or Cashew Brittle

• Swap peanuts for almonds, cashews, or pecans.

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How to Store Peanut Brittle

• Room temperature: Keep in an airtight container for up to 3 weeks.
• Freezing: Wrap tightly and freeze for up to 3 months.

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Final Thoughts

This homemade peanut brittle recipe is a must-try for any candy lover! With its perfect crunch, buttery flavor, and easy customization, it’s a treat that never goes out of style.