If you want a standout recipe for Peanut Brittle, this one is a winner. It’s crisp and crunchy without being rock-hard — sweet, addictive, and delightfully balanced with vanilla and peanut flavor.
This recipe took time to perfect. Even experienced food writers have their share of flops; I’ve had many. But after persistence and practice, I finally have a peanut brittle that’s satisfyingly crunchy yet yields when you bite into it, almost melting in your mouth. It’s not the tooth-bruising kind you sometimes find in store-bought bags—just the right texture and flavor.
Making Peanut Brittle
Candy can seem intimidating, but it doesn’t have to be. A few key tips will make the process straightforward and successful.
- Prep ingredients in advance. Candy making moves quickly. Measure and place everything in small bowls near the stove so you won’t be scrambling when the mixture reaches temperature.
- Use a candy thermometer. For consistent results, a candy thermometer is the best tool. It’s more reliable than judging stages by sight and helps you reach the proper temperatures every time.
- Warm your pan. I warm a greased 11×17 jelly roll pan in a 200°F oven (or the lowest warm setting your oven has) while the candy cooks. Pouring hot candy onto a cold pan can cause it to seize and set too quickly. A warmed pan gives you a few extra seconds to spread the brittle into a more even layer before it hardens.
- Consider baking soda for a softer bite. Adding baking soda gives the brittle tiny air pockets that soften the bite slightly while keeping it crisp. If you prefer a very hard, snappy brittle, omit the baking soda.
This brittle is tender, buttery, and peanut-forward. I’m thrilled to share the version I finally perfected.
Print Recipe
The Best Peanut Brittle
2 hrs
20 mins
2 hrs 20 mins
Candy, Dessert
American, Dessert
Ingredients
- 1 cup granulated white sugar
- 1/2 cup light corn syrup
- 1/4 tsp salt
- 1/4 cup water
- 1¼ cups dry-roasted peanuts
- 2 Tbsp unsalted butter, softened
- 1 tsp vanilla extract
- 1 tsp baking soda
Instructions
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Read the full recipe before beginning and have all ingredients measured and ready in small bowls beside the stove. Candy making moves quickly, and you won’t want to step away when the mixture reaches temperature.
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Preheat the oven to about 200°F or its lowest warm setting. Grease an 11×17 rimmed jelly roll pan with cooking spray or butter (you can line it with foil or parchment if you prefer). Place the greased pan in the warm oven while the candy cooks; a warm pan helps you shape the brittle before it sets.
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In a heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, salt, and water. Stir with a wooden spoon until the sugar dissolves, then clip in a candy thermometer. Bring to a boil and continue stirring lightly and steadily until the thermometer reaches 250°F. Stir in the peanuts, then keep boiling, stirring constantly, until the mixture reaches 300°F (hard crack stage).
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Remove the pan from heat and immediately stir in the softened butter, vanilla, and baking soda. Stir just until the mixture becomes foamy and combined—don’t overmix. Quickly remove the warmed jelly roll pan from the oven and place it on a flat surface. Pour the hot brittle in a zig-zag or circular pattern across the greased pan and, working fast, spread it into an even layer. Avoid overworking the candy to preserve the air bubbles that give the brittle its light crispness.
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Let the brittle cool and set at room temperature for about 2 hours. Once hardened, break it into pieces with your hands or a mallet. Store in an airtight container at room temperature.
This brittle is irresistible—so good that even skeptical family members couldn’t stop munching.
Have a super sweet day!
xo, Hayley