Note from my kitchen: I tested a lot of variations over the years, and this one gives the perfect buttery crunch without any tricky steps, just a candy thermometer and a heavy pan. I love that a big batch comes together in under an hour. If you’re looking for a recipe that tastes just like the candy shop classic, this is it.
The two big keys are: measure everything before you start and trust your candy thermometer. Have your butter, baking soda, and vanilla ready at arm’s length, because once the syrup hits hard crack stage, you’ll need to work fast. Lining your pan with parchment makes cleanup simple, and spreading the brittle thin gives you that perfect, light crunch.
What You’ll Need
Finding Raw Peanuts: Look in the baking aisle near chocolate chips and nuts, or check the bulk bins if your store has them. Some grocery stores stock raw peanuts in the produce section or with specialty/seasonal baking items, especially around the holidays. If you can’t find them locally, raw peanuts are easy to order online year-round.
For the Brittle
- 2 cups granulated sugar
- 1 cup light corn syrup (light corn syrup gives a pale, honey-colored brittle, avoid dark corn syrup for this recipe)
- ½ cup water
- ½ teaspoon salt
- 2½ cups raw peanuts (use raw peanuts! Pre-roasted ones will overcook at the high temperature; chopped raw almonds can be substituted for almond brittle)
To Finish
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda (this is what creates the light, airy crunch, don’t skip it)
1. Prep Everything First
Before you even turn on the stove, line an 11×15-inch (or similar) baking sheet with parchment paper and set it on a heat-safe surface. Measure out your butter, vanilla, and baking soda into small bowls so you can grab them fast later. Once the brittle hits the right temperature, you’ll only have seconds to work. Also, have your candy thermometer clipped to the side of your heavy-bottomed pan.
2. Cook the Sugar Mixture
Combine the sugar, light corn syrup, water, and salt in your pan. Stir just until everything is moistened, then stop stirring. Too much stirring can cause crystallization. Set the heat to medium and let it come to a boil. Keep an eye on the thermometer; you’re aiming for 250°F (soft ball stage). This will take 20–25 minutes, so don’t crank up the heat to rush it. You want an even, controlled cook.
Tip: If you’re not using a thermometer, watch for the mixture to look clear and slightly thickened, then use the water test: drop a little syrup into cold water…it should form a soft ball that flattens when pressed.
3. Add the Peanuts
At 250°F, stir in the raw peanuts. The syrup will cool slightly and thicken when you add them—that’s normal. Keep cooking and gently stirring so the peanuts toast evenly without scorching. Watch for the thermometer to reach 300°F (hard crack stage), about 8–10 more minutes.
Tip: You’ll see the color deepen to a light golden caramel. If it’s getting too dark or smells burnt, pull it off early. Burnt brittle tastes bitter fast.
4. Add Butter, Vanilla, and Baking Soda
Once at hard crack stage, turn off the heat and quickly stir in the butter, vanilla, and baking soda.
The mixture will foam up. That’s the baking soda creating air pockets.
5. Pour
Immediately pour the bubbly mixture onto your prepared baking sheet. Use a heatproof spatula or the back of a spoon to spread it out into a thin, even layer.
Safety Reminder: The pan and syrup will be extremely hot! Don’t touch or taste anything yet!
6. Cool and Break
Let the brittle cool completely on the counter for about an hour. Don’t rush it in the fridge or it can develop moisture. Once cool, lift the parchment and break the brittle into pieces with your hands or the back of a spoon. Store in an airtight container at room temperature for up to 2–3 weeks.
Tip: If your kitchen is humid, add a small silica gel packet or a piece of wax paper between layers to keep the brittle crisp.
Storage Instructions
Keep peanut brittle in an airtight container at room temperature. Layer the pieces with parchment or wax paper to keep them from sticking together. In a cool, dry kitchen, the brittle will stay crisp for 2–3 weeks.
Avoid the fridge or freezer because moisture can make it sticky or soft.
For gift giving, pack it in small tins or cellophane bags just before you’re ready to share so it stays fresh and crunchy.
Making Treat Tins
This is one of our favorite things to include in a tin with homemade cookies and other Christmas candies. Since this particular candy is very… brown, I like to pair it with darker or more colorful goodies. Here are some of my favorites:
- Cherry Christmas cookies
- Peanut butter balls with Rice Krispies
- Vanilla fudge
- Thumbprint cookies
- Old-fashioned divinity
Troubleshooting
It didn’t reach hard crack stage (300°F); cook it a little longer next time or double-check your thermometer.
Yes, just make sure it’s completely cooled and clean before reusing so pieces don’t stick.
No, bigger batches heat unevenly and are harder to pour fast enough before setting.
Peanut Brittle
Equipment
- 1 heavy-bottomed pan
- 1 baking sheet with parchment
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 ½ cups raw peanuts
- ½ teaspoon salt
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
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Instructions
- Prep. Line an 11×15-inch baking sheet with parchment paper and set aside.
- First cook. In a heavy 3–4 quart pan, stir together sugar, corn syrup, water, and salt. Cook over medium heat until mixture reaches 250°F, about 20–25 minutes.
- Add peanuts, cook again. Stir in peanuts and continue cooking until the mixture reaches 300°F (hard crack stage), about 8–10 minutes.
- Pour and spread. Remove from heat. Quickly stir in butter, vanilla, and baking soda until combined. Immediately pour onto the prepared baking sheet and spread into an even layer.
- Cool and break. Let cool at room temperature for 1 hour. Break into pieces and store in an airtight container.
Notes
Nutrition
Love,
