Peanut Brittle Recipe
There’s something about biting into a crunchy homemade peanut brittle that feels like holiday magic—and this easy Peanut Brittle Recipe delivers sweet, nutty goodness with minimal fuss.
This classic peanut brittle is a timeless candy that blends toasted peanuts and caramelized sugar into an addictive, crunchy treat. Unique because it’s fuss-free and ready in under an hour, this homemade dessert doubles as a snack or gift for holiday gatherings. I first scribbled down this recipe on a rainy December afternoon, inspired by Grandma Jean’s festive candy tray. Over the years I’ve tweaked it—adjusting the sugar-to-peanut ratio based on friendly taste tests—to land on a version that snaps perfectly every time. Plus, by swapping out shortening for refined coconut oil, you get a cleaner sweet note and a more transparent finish. It’s special when you gift a batch at Christmas or stash a few pieces for movie-night munching; maybe you’ll find it on your next cookie exchange table.
Why You’ll Love This Recipe
- No fancy gear—just a candy thermometer and heavy-bottomed pan
- Ready in under 45 minutes, start to finish
- Perfect balance of sweet and salty crunch without the toothache
- One-bowl prep means quick cleanup—trust me, your sink will thank you
- Homemade candy that outshines any store-bought brittle
- Ideal for holiday gift boxes, tins, or party platters
- Pantry staples—no special trip to the gourmet shop required
- Gluten-free and vegetarian; easily vegan with one simple swap
- Travels well for road-trip snacks or potluck desserts
- A nostalgic, feel-good treat that sparks kitchen memories
Ingredients
- 2 cups granulated sugar (substitute coconut sugar for a deeper caramel hue)
- 1 cup light corn syrup (or pure maple syrup for a subtle maple twist)
- ½ cup refined coconut oil (or unsalted butter at room temperature)
- 2 cups dry-roasted peanuts (Planters or a local brand for best crunch)
- 1 teaspoon fine sea salt (plus a pinch more for sprinkling)
- 1 teaspoon pure vanilla extract (Madagascar vanilla adds warmth)
- ½ teaspoon baking soda (creates the airy, crackly texture)
Tip: Use dry-roasted peanuts straight from a sealed bag—they stay crisp. A digital candy thermometer (ThermoPro or CDN) ensures you hit precisely 300°F.
Directions
- Prepare: Line a rimmed baking sheet with parchment paper and lightly oil it. Measure your peanuts and have the thermometer at the ready—once the syrup is hot, you’ll move quickly.
- Combine sugar, corn syrup, and coconut oil in a 3-quart heavy-bottomed saucepan. Warm over medium heat, stirring gently until sugar dissolves (about 4–5 minutes)—no grainy bits.
- Clip on the candy thermometer. Let the mixture boil without stirring, swirling the pan occasionally for even heat. Watch for a light amber color and 300°F reading—the “hard crack” point (10–12 minutes).
- Remove pan from heat at 300°F. Immediately stir in peanuts, salt, and vanilla. The mixture will foam as baking soda works its magic—this step gives your brittle airy pockets. Stir swiftly but carefully.
- Pour the foaming mixture onto the prepared sheet. Use an offset spatula to spread it into a roughly 1/8-inch layer. Work steadily so it cools evenly.
- While still warm, sprinkle a pinch of sea salt on top—this contrast makes each shard sing.
- Let cool at room temperature for 20–25 minutes until completely set (shiny turns matte).
- Break into irregular pieces by hand or crack inside a sealed bag with a rolling pin—keep the look delightfully rustic.
Servings & Timing
Yield: 20–25 generous pieces
Prep Time: 10 minutes (lining pan, prepping tools)
Cook Time: 15 minutes to hard crack stage
Cool/Rest Time: 25 minutes for setting
Total Time: About 50 minutes—perfect for an afternoon treat
Variations
- Swap peanuts for roasted almonds and finish with flaky salt for an almond brittle.
- Stir in ¼ teaspoon cayenne for a sweet-heat candy that surprises.
- Use maple syrup and pecans for a cozy, fall-in-a-bowl brittle.
- Replace peanuts with pumpkin seeds for a pumpkin-seed snack that’s vegan-friendly.
- Drizzle melted dark chocolate over cooled brittle for a candy-bar finish.
- Add 1 teaspoon espresso powder with vanilla for a subtle coffee note.
Storage & Reheating
Store peanut brittle in an airtight container at room temperature—away from humidity—and it stays crisp up to 2 weeks. For longer stash, freeze pieces in a sealed bag for up to 3 months; let return to room temperature before serving so moisture doesn’t dull the snap. No reheating needed—brittle is best enjoyed straight from storage. For make-ahead gifting, wrap small piles in cellophane and tie with festive ribbon.
Notes
- Temperature is everything: a 5°F miss can mean chewy instead of crackly—trust that thermometer.
- If sugar crystals cling to the pan sides, dab them away with a wet pastry brush for smooth syrup.
- Refined coconut oil yields a lighter-colored brittle and a cleaner taste compared to butter; pick your favorite.
- If your tap water is very hard, rinse your pan with a bit of vinegar before use—it helps sugar behave.
- Pouring onto a cool marble slab gives an ultra-even finish—many pastry chefs love this trick.
FAQs
Q: Why is my brittle sticky?
A: Sticky brittle usually means it didn’t reach the hard crack stage (300°F); heat a bit longer next time.
Q: Can I use unsalted peanuts?
A: Absolutely—unsalted gives you full control over salt levels; salted adds a savory punch.
Q: How does high altitude affect this recipe?
A: At altitude, reduce cooking temp by 5–10°F; evaporation happens faster, so watch your thermometer closely.
Q: My sugar burned—what went wrong?
A: A heavy-bottomed pan and steady heat are key; remove from heat right at 300°F to avoid bitter flavors.
Q: Do I have to add baking soda?
A: Baking soda gives brittle its signature air pockets; leaving it out yields a denser candy.
Q: Is this recipe gluten-free?
A: Yes, there’s no gluten in these ingredients.
Q: How can I get a deeper amber color?
A: Lower the heat slightly and watch for color change just before the hard crack stage.
Q: My brittle is too hard to bite—help!
A: You likely overshot the hard crack temperature; aim for exactly 300°F, no higher.
Conclusion
This Peanut Brittle Recipe brings together simple ingredients and straightforward steps for a crunchy, nutty treat that feels truly homemade. Try it for holiday gifts, snack bowls, or just because—you’ll love how easily it comes together and how long it lasts. Let me know how your brittle turned out in the comments, and don’t miss my homemade fudge and gingerbread cookie recipes next!
Peanut Brittle Recipe
Ingredients
- 2 cups granulated sugar substitute coconut sugar for a deeper caramel hue
- 1 cup light corn syrup or pure maple syrup for a subtle maple twist
- 1/2 cup refined coconut oil or unsalted butter at room temperature
- 2 cups dry-roasted peanuts Planters or a local brand for best crunch
- 1 tsp fine sea salt plus a pinch more for sprinkling
- 1 tsp pure vanilla extract Madagascar vanilla adds warmth
- 1/2 tsp baking soda creates the airy, crackly texture
Instructions
- Line a rimmed baking sheet with parchment paper and lightly oil it. Measure your peanuts and have the thermometer at the ready.
- Warm sugar, corn syrup, and coconut oil in a saucepan until sugar dissolves.
- Let the mixture boil until it reaches 300°F.
- Remove from heat and stir in peanuts, salt, vanilla, and baking soda.
- Pour the mixture onto the prepared sheet and spread it evenly.
- Let it cool, sprinkle with sea salt, then break into pieces.
