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Home » Recipe » Candy » Homemade Peanut Brittle

Homemade Peanut Brittle

Published November 14, 2016 Last modified June 10, 2021 By Beth Mueller

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Homemade Peanut Brittle Pinterest pin

Crunchy homemade peanut brittle recipe that uses a thermometer to ensure it’s crisp and not chewy. Impress your friends and family with the perfect thin homemade peanut brittle.

Peanut Brittle on White Plate

I love to make this peanut brittle, it’s a favorite no matter where I serve it.

I do use a thermometer for my recipe. I want to make sure it is crunchy rather than chewy.

You can also use the ice water method to test the candy.

You want to reach the hard-crack stage.  If you put a bit of the hot sugar mixture in a glass of ice water, it should form hard crunchy pieces.

You might even notice that the mixture looks like shards of glass as you remove the mixture from the pan to the glass of ice water.

If this happens, it will be as fine as a hair and will shatter when you touch it.  When this happens, those are called threads and you have more than likely reached the right temperature.

You can use more or fewer peanuts, that’s up to you.

I have made it with fewer peanuts, but never more.

The peanuts are not our favorite part of this candy recipe and it makes stretching thin a bit difficult.

The vanilla can be omitted, but I personally like the added layer of flavor it adds.  I also kind of like how it sizzles angrily when I add it to the hot candy.

Be sure to grease or butter the heck out of the baking sheets you use for cooling.  This will make it easier to get out of the pan.

You can also use non-stick aluminum foil, but you have to pour it into a long stream otherwise it can overflow the edges of the aluminum foil and I have no tricks up my sleeve for salvaging that candy.

I do have tips for cleaning the hardened mess off your counters.  Lots and lots of hot water, plenty of time, and a bit of elbow grease.

Trust me, it is so much easier to avoid this mess, just use a pan with sides.

A simple trick to help you spread the candy thinner is to heat your cookie sheet with sides in the oven prior to pouring out the hot candy.

I also heat my pan with the foil already on it.  It helps the candy stay hot enough for spreading thin.

If you find your peanut brittle is not spreading as thin as you would like, you can try using two forks to separate the pull the peanuts further apart.

If the candy ever gets stuck in the pan after cooling, don’t panic until you have turned the pan over on a countertop and given it a good whack in the middle.

More times than not, my candy has released from the middle and shattered.

Not pretty, but this allows me to get the rest of the candy out of the pan.

You have less control over the breakage this way, but you won’t lose an entire pan of candy either.

Besides, it never breaks cleanly anyway.  Peanut brittle has a mind of its own when it comes to breaking into pieces.

MORE HOMEMADE CANDY RECIPES YOU’RE GOING TO LOVE

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Dirty Buckeyes

Caramel Corn

Soft Caramels

Peppermint Crunch

Close-up Peanut Brittle on white plate

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Peanut Brittle on White Plate

Homemade Peanut Brittle

Crunchy peanut brittle recipe that uses a thermometer to ensure it’s crisp and not chewy.
5 from 5 votes
Print Pin Rate
Course: Candy
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 Batch
Calories: 279kcal
Author: Beth Mueller

Equipment

  • Baking Sheet with Sides
  • Candy Thermometer
  • Sauce Pan

Ingredients

  • 3 cups granulated white sugar
  • 1 1/2 cups light corn syrup golden syrup can be substituted
  • 1/2 cup water
  • 1/4 teaspoon table salt
  • 3 cups raw peanuts skin on is fine
  • 1 tablespoon vanilla extract
  • 6 tablespoons softened butter
  • 1 tablespoon baking soda

Instructions

  • Heavily butter TWO 9 X 13 baking sheets with a rim, or heavily coat with baking spray.
  • Gather and measure all ingredients prior to starting the candy. Set everything near the pan you are cooking the candy in.
  • In a large saucepan, combine sugar, syrup, water, and salt.
  • Turn heat to medium-high and bring to a boil.
  • Once mixture comes to a boil, put the lid on the pan for a minute or so to make sure that all sugar crystals are melted and not sticking to the side of the pan.
  • Remove lid and add raw peanuts. If you are using roasted peanuts, do not ad those yet, they will burn.
  • When candy reaches about 265 Degrees F, place prepared baking sheets into the oven to warm them up. This will keep your candy from getting too cool before you have had a chance to spread it thinly. Now would also be a good time to add roasted peanuts if you are using those instead of raw.
  • Continue boiling, stirring frequently until candy reaches the hard crack stage or 300 Degrees F on a candy thermometer.
  • Turn off the heat.
  • Add vanilla and carefully stir it in. This will sizzle and some of the hot candy may splatter, this candy is hot enough to burn skin.
  • Add softened butter, and stir until butter has melted and is combined with candy. Be careful, the candy may splatter up during this step too.
  • Add the baking soda and stir, stir, and stir some more. You want to make sure that all candy has come into contact with the baking soda.
  • Remove baking sheets from oven.
  • Carefully pour candy equally into the two baking pans.
  • Quickly spread out candy with your cooking spoon or 2 forks. The candy will look like it’s deflated and ruined where you touched it, it will be fine and will go back to looking the way it did before you touched it.
  • Allow to cool completely, this will depend on the thickness of your candy.
  • Once completely cooled, break into pieces and store in airtight containers.

Notes

This recipe may take up to 60 minutes to make. Cooking times will vary based on outside temperature and humidity.

Nutrition

Serving: 1/24 of recipe | Calories: 279kcal | Carbohydrates: 43g | Protein: 4.7g | Fat: 12g | Cholesterol: 8mg | Sodium: 206mg | Fiber: 1.6g | Sugar: 31g
Tried this Recipe? Pin it for Later!Mention @PearTreeChefs or tag #PearTreeKitchen!

Filed Under: Candy, Christmas Recipes, Desserts, Holiday Entertaining, Recipe, Snacks and Tailgate Favorites

About Beth Mueller

Hi! Thanks for visiting Pear Tree Kitchen! I've been cooking and creating recipes for over 40 years. I'm an RN so I tend to go overboard with food safety tips! My favorite things are chicken soup, desserts, and sharing recipes.

Reader Interactions

Comments

  1. Katie

    December 20, 2022 at 6:46 pm

    Waiting for it to cool off right now!! I cant wait to try this, my only advice is dont spray your baking sheets before putting them in the oven. The spray oil burned and smelled and I had to stop and wash the pans with soap. otherwise smooth sailing!!

    Reply
    • Beth Mueller

      December 20, 2022 at 7:04 pm

      Hi Katie!
      Thanks for the tip!
      Happy Holidays!

      Reply
  2. Dee Burdette

    December 04, 2020 at 12:30 pm

    My first time trying peanut brittle. I’m at the stage of waiting for it to cool before breaking it up. But it looks so good already. Thank you for sharing your recipes

    Reply
    • Beth Mueller

      December 04, 2020 at 3:30 pm

      Hi Dee!
      I am so happy to hear that you tried making peanut brittle! You’ll have to let me know how it turns out after you break it up!
      Happy Holidays!

      Reply

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