Peanut Brittle on White Plate
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5 from 5 votes

Homemade Peanut Brittle

Crunchy peanut brittle recipe that uses a thermometer to ensure it's crisp and not chewy.
Course Candy
Cuisine American
Keyword Christmas Candy, homemade peanut brittle, old fashioned peanut brittle recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 Batch
Calories 279kcal
Author Beth Mueller



  • 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


  • 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.


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


Serving: 1/24 of recipe | Calories: 279kcal | Carbohydrates: 43g | Protein: 4.7g | Fat: 12g | Cholesterol: 8mg | Sodium: 206mg | Fiber: 1.6g | Sugar: 31g