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Making Homemade Peanut Brittle is easy! This simple stove top recipe is easy to follow and the brittle turns out perfect every time.
This buttery crunchy toffee treat is the perfect balance between salty and sweet. It also makes a fantastic homemade gift, especially during the holidays!
Why this recipe is the best:
Homemade peanut brittle is actually very easy to make. There are a lot of recipes out there for microwave brittle, however I find this stove top recipe to be the best option because of how perfect it turns out every time.
- Only five ingredients needed. Not counting water, of course.
- It’s quick and easy to make. Peanut brittle made on the stove only takes about 10 minutes.
- The taste and the crunch are unreal. The sweet buttery toffee crunch will melt in your mouth. The salted dry roasted peanuts are the perfect addition to the sweet brittle.
- It makes a great gift! Add it to the various cookies, fudge, and other treats you make during the holidays.
Ingredients needed to make this recipe:
- Sugar: I use organic granulated sugar which is why it is not super white in the photo below.
- Water: This is used any time you boil sugar and corn syrup together to make treats like caramel and brittle. It evaporates as the mixture boils.
- Butter: I use unsalted butter since the peanuts are salted and I sprinkle salt on top.
- Lite Corn Syrup: Do not use dark corn syrup for this recipe. I use Karo brand.
- Baking soda
- Dry Roasted Peanuts: I get mine at Trader Joe’s. I find the dry roasted salted peanuts give the best taste and texture.
- Sea Salt Flakes: These not only are fantastic against all that sugar, but they are gorgeous.
Equipment needed:
- Saucepan: I use an All-Clad 3 quart saucepan
- Thermometer: You must use an accurate thermometer to get your brittle to the exact temperature
- Spatula: You’ll need a high heat resistant silicone spatula. Alternatively, you can use a wooden spoon to stir the peanut brittle while it’s boiling, but I like the spatula because it can easily scrape all the brittle out of the pan.
- Parchment paper: To pour the hot brittle onto
How to make Peanut Brittle:
- Cook the sugar mixture: You’ll combine the sugar, water, corn syrup, and butter in your pan on the stove. You’ll want to maintain a heat that is high enough to maintain a bubbling boil. This mixture will be cooked until it reaches 300°F.
- Add baking soda: As soon as it hits temperature, you will remove it from the heat and add the baking soda. You will instantly see the brittle change in color and texture.
- Add peanuts: Quickly stir in the peanuts.
- Pour: Then pour the brittle onto parchment paper.
- Spread: Using your spatula, spread the peanut brittle into an even layer.
- Break: After the brittle has cooled for at least 30 minutes, you can break it into pieces.
Recipe tips for the best results:
- Measure ingredients ahead of time: Make sure you have the baking soda and peanuts pre-measured and the parchment paper set out. Once you remove the brittle from the heat, it will start to set quickly.
- Cooking temperature: You must cook the brittle to the correct temperature of 300°F. This is the “hard crack” stage. Any less and it will be chewy, and anything past 310°F risks taking it too far and possibly burning.
- Be careful: Don’t taste it until it has cooled. You can trust me on this one. Sugar boils at a much higher temperature than water so you can easily burn your skin badly. Also, if you eat this peanut brittle before it has cooled, you’ll find that it will completely stick to your teeth.
Sweet candied nut recipes:
Love the amazing taste of classic homemade peanut brittle? Then you will surely love these favorites:
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Making Homemade Peanut Brittle is easy! This simple stove top recipe is easy to follow and the brittle turns out perfect every time.
Ingredients
- 2 cups sugar
- 1/2 cup water
- 1/2 cup unsalted butter
- 1/3 cup light corn syrup
- 1/2 teaspoon baking soda
- 1 1/2 cups dry roasted peanuts about 8 ounces
- Fleur de sel or crushed Maldon sea salt
Instructions
- Line a large baking sheet with parchment paper. Alternatively, you can just set the parchment paper out on your countertop.
- In a large saucepan, combine the sugar, water, butter and corn syrup and bring to a boil. Cook over medium high heat, stirring occasionally, until the caramel is light brown and reaches 300° F on a candy thermometer, about 10 minutes. Note that around 250° F the mixture will start to thicken.
- Remove from the heat and carefully stir in the baking soda.
- Stir in the nuts, then immediately scrape the brittle onto parchment paper. Spread the brittle into a thin, even layer. Work fast – it will set quickly. Sprinkle with salt as soon as you can so that it will stick.
- After the brittle cools for at least 30 minutes, you can break it into large chunks.
- Stored in an airtight container at room temperature for up to 1 month.
Notes
- Measure ingredients ahead of time: Make sure you have the baking soda and peanuts pre-measured and the parchment paper set out. Once you remove the brittle from the heat, it will start to set quickly.
- Cooking temperature: You must cook the brittle to the correct temperature of 300°F. This is the “hard crack” stage. Any less and it will be chewy, and anything past 310°F risks taking it too far and possibly burning.
- Be careful: Don’t taste it until it has cooled. You can trust me on this one. Sugar boils at a much higher temperature than water so you can easily burn your skin badly. Also, if you eat this peanut brittle before it has cooled, you’ll find that it will completely stick to your teeth.
Nutrition
Calories: 250kcal, Carbohydrates: 33g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 15mg, Sodium: 135mg, Potassium: 93mg, Fiber: 1g, Sugar: 31g, Vitamin A: 177IU, Calcium: 10mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave me a comment below
I love peanut brittle, but I have never actually made it before. It was unbelievably easy and it came out perfect. I ended up making a second batch because I ate half of the first batch. Definitely a keeper recipe. Thank you.
This will be my third batch of this amazing, buttery perfectly crunchy peanut brittle magic ! thanks for sharing this with great directions and critical hints ! We love it !
what kind of pan do you use to cook the peanut brittle? Does this stick and burn to the pan at this high of a temp?
I cook in a stainless steel pot and it didn’t stick.
I have always been nervous to try homemade Peanut Brittle but have always wanted to do it. You are giving me the confidence I need with your easy to follow instructions.
I loooove peanut brittle! Thank you for sharing this recipe.
Thanks for the clear, easy-to-follow instructions. These make a great last-minute gift!
So easy and delicious. I’ve got to make these peanut brittles this weekend. Yum.