Table of Contents
  1. Watch how to make this peanut brittle:
  2. Grandma's Peanut Brittle Recipe

There are many brittle recipes and many people make ones that are thin and almost tooth-breakingly hard. Grandma always made sure I knew how to make it light and airy, just like hers. She always said, “never spread or flatten the mixture and you will have extremely light brittle with delicate air pockets.” I have come to love this peanut brittle and can’t have it any other way. Candy making may seem hard, but it is honestly quite easy! Be cautious, though, and have a bowl of ice water close by in case you burn yourself. These are really high temperatures! Once you make this, you’ll see why it is so fun, let alone extremely addicting! Let the Christmas candy making commence!

Top down view of yellow colored pieces of peanut brittle dotted with peanuts sitting on baking tray
Side view of yellow piece of peanut brittle showing airy pockets with peanuts showing as well sitting on top of other pieces of brittle

Watch how to make this peanut brittle:

Top down view of yellow colored pieces of peanut brittle dotted with peanuts sitting on baking tray

Grandma’s Peanut Brittle

4.42 from 53 votes
Peanut brittle is a delicious treat that is perfect to make around the holidays. It's a sugary combination that's generously dotted with peanuts for some added crunch!
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Servings 150 pieces


  • 2 cups sugar
  • 2 cups raw peanuts
  • 2 tbsp unsalted butter
  • 1 cup white corn syrup
  • ½ cup hot water
  • 1 tsp vanilla extract
  • 2 tsp baking soda


  • Combine the sugar, corn syrup, and hot water in a 4-quart heavy bottom kettle. Place over medium-high heat and bring to a boil. Continue to cook and bring it to a temperature of 250°F. Use a candy thermometer to check the temperature. I like using a high-quality instant-read thermometer, but a good candy thermometer fitted on your kettle will work as well.
  • Once at 250°F, add in raw peanuts and unsalted butter. Raw peanuts are a must with this recipe as they have a longer cooking time at high heat. Once the peanuts are added, stir the mixture continuously so no peanuts scorch on the bottom. Bring mixture up to 310°F.
  • Once at 310°F, remove from heat and add vanilla and soda. The mixture will foam and grow so make sure to stir constantly to completely incorporate.
  • Working quickly, pour into prepared 10×15 pan. To keep the brittle light and airy, do not spread or flatten the mixture. Instead, let it flow freely.
  • Place in a cool area and leave until completely cooled, about 2-3 hours.
  • Once cooled, break into pieces as preferred.


  • Candy making works best when you employ mise en place (or having everything out and ready to go). This brittle process goes quickly, especially at the end and is cooked at extremely high temperatures. So having all items pre-measured and your 10×15 pan buttered and ready to go helps the process go smoothly.


Serving: 11-inch pieceCalories: 29kcalCarbohydrates: 4.7gProtein: 0.5gFat: 1.1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.5gTrans Fat: 0gCholesterol: 0.4mgSodium: 18.6mgPotassium: 13.9mgFiber: 0.2gSugar: 4.5gVitamin A: 1.3IUVitamin C: 0mgCalcium: 2.2mgIron: 0.1mg
Course Candy
Cuisine American
Difficulty Easy
Method Cooking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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  1. I’m so glad you posted this recipe! One of Ronnie’s favorite Christmas candies is Peanut Brittle and while I’ve never ventured into making it, this is giving me some great direction and courage to give it a try. I know Joyce would love to see you sharing these fabulous recipes and when I give it a try I’ll be thinking of her too. 🙂 Merry Christmas!!

  2. A great recipe that my wife is making as I write this. One comment. In the video you mention butter (which my wife will follow) but butter is not written in the recipe.
    We just subscribed and look forward to many great dishes.

  3. Besides the napalm of melted sugar the recipe is easy to follow and the results were worth the trip to several stores to find raw nuts, ( One would think a city the size of Houston, would have any and everything a cook would need, but alas) the constant stirring, and the cost of a candy thermometer. I will be using that kitchen gadget a lot. The brittle will make some happy snacking and great holiday gifts. Thanks for the tip about the bowl of ice water. @$%!!! candy. Making it again this weekend with my Sister.

    1. I just finished making this recipe for peanut brittle and I’m quite certain I will be staying up until its cooled because I am DYING to crack and sample it!!!
      THANK YOU a million times over for recipes and videos!!!

  4. I cooked this for a long time with two thermometers and I never got past 250. Should i increase the temperature to med hi? i don’t want to burn it.

    1. Hi, thanks for reaching out! Yes increase the temperature to keep heating up the mixture. If you are using a good heavy bottomed kettle and keep the mixture moving it should not burn!

  5. Kaleb, We will be trying for the very first time to make peanut brittle..I hope it turns out as yummy as yours.

  6. Kaleb!!! I love love love your channel (I think that’s what it’s called). You are the first EVER I have subscribed to. I couldn’t help myself. I love everything about it. The Decorating, redecorating, building, gardening, recipes…. EVERYTHING!!! I grew up on a farm in southern Colorado and have very fond memories and my sister and her husband live in Council Bluffs, Iowa so I am somewhat familiar with Iowa. Just wanted to drop a quick note to say thank you for this wonderful and amazing channel. You should be very proud! It’s definitely my “go to” channel because if I have a question about anything and I mean ANYTHING, I know where to go to find out 😉. Keep up the good work. Oh, by the way, I tried to subscribe but never received a return email confirming my subscription. Let me know if there is something I’m doing wrong. Thanks!!

    1. 5 stars
      He’s using a Thermapen. They’re the best and fastest reading instant thermometer . Buy them online . A little pricey but all the chefs trust this brand most .. and there’s a reason for it .
      I think the recipe needs about 3/4 teaspoon of salt to balance the sweetness though .

  7. I cook my peanuts with my sugar syrup. you don’t need a candy thermometer when your peanuts start to pop and turn a golden color it’s ready for the last few ingredients. I also use disposable aluminum pie fans makes clean up easier. In your written recipe butter is not mentioned.?? It also needs a little salt.

    1. Yes!! I have been trying to find a recipe that states
      this! I learned it in home-ec many many years ago, to cook the brittle until the peanuts start popping. I wonder why people have gotten away from this method.

  8. 5 stars
    What brand pot and pan do you use? Also when you coat the butter on your pan, is it salted or unsalted butter

  9. 5 stars
    Thank you for sharing your recipe! Love all the tips and tricks and I cannot wait to make some yummy peanut brittles. May you have a blessed Christmas holiday . Thanks again! 🥰

  10. Ok here’s my tale for the day. I’m 76 and have been baking since I was 10yrs old. I’ve made your peanut brittle recipe for ages, it’s always been a request from family, friends and co-workers. Decided to make it again today using cashews (yum!). Toasted them first and added when I was supposed to. To my horror, I turned my head for a second when I smelled burned sugar! I burned my toasted nuts quite badly, don’t know if it’s savable or not!! Maybe I’m getting senile! Have a good day. Love your blog!

  11. Hi Kaleb,
    I’m anxious to make this brittle for my Christmas gift goodies. Can this be stored? ( if I don’t eat it all) if so, how and for how long?


  12. 5 stars
    I just made this and it came out beautifully! I have recently discovered you and love your recipes. Very much things like my mom and I make. Going to try your cinnamon roll cookies next. Thank you

  13. Made the peanut brittle and it came out good!! This is the first time I watch you and I will be watching young ur blog . Keep posting recipe and I will be watching, I will tell my family and friends. Thanks!! Mrs Mariani from Gary, Indiana!!

  14. Watching from Queensland Australia…I manage a team of nurses in Coronary Care and plan to take a basket of homemade goodies in on Xmas Day for those Nurses stuck working! Let’s face it it’s been a challenging year in healthcare, this peanut brittle is on the top of my cooking list thank you cannot wait to make it and share with the best people I know🎄

  15. This peanut brittle is the BEST! It was almost a total failure when the battery in my thermometer died. My husband searched the house and found one just as the temperature was reaching 359*

  16. Good afternoon!
    I watched this video this morning and want to make this brittle. I would like to know which brand of raw peanuts do you use.
    Thank you!

  17. In finally got the nerves to make your peanut brittle recipe it turned out great, my husband said it’s the best he’s ever had. Thanks for sharing I love your videos

  18. 5 stars
    I use salted peanuts, not raw. I love the xtra large Virginia peanuts best. Never have had a problem with it. Also when done I put water in my pot and boil it, cleans the pot and utensils of all the sticky stuff. The recipe is great, I found it years ago in a Betty Crocker cookbook.

    1. Thank you for your comment, I’m ready to make and I see he used raw peanuts, mine are not raw! I’m going to give it a try!

  19. I tried your peanut brittle and it is super good! I’ll make more and give as gifts to neighbors! Thanks for the recipe. I watch your mall the time, love your shows!

  20. Love you & your delightful recipes! You are an inspiration & you make my heart lighter through your shared information. Thank You!
    I’ll be spending time in my kitchen today making peanut brittle, peanut clusters, sponge candy & brown butter herb party mix. I have a question re: your peanut brittle recipe: do you recommend raw peanuts with or without skin? Maybe it doesn’t make a difference, but checking in w/you as I think I see raw peanuts w/ skins on in the photo 😃

  21. 5 stars
    This is a wonderful recipe! I’ve made 3 batches now and I can’t keep it in the house! My family keeps giving it to friends as gifts! Love Wyse Guide and all his great advice!

  22. 5 stars
    Excellent recipes! I could not find raw peanuts locally, so I substituted dry toasted lightly salted peanuts and the recipe worked just fine and tastes delicious. I would recommend if you do use the dry roasted peanuts that you pour the peanuts in a sieve and shake them to get any excess salt off of them. Also, heed the advice of doing your mise en place prior to starting the process. As stated, it goes very quickly at the end.

  23. Hi, first time ever making peanut brittle! Came out delicious … However, I was surprised to find out how hard it is to find raw peanuts!

    Thx for the step by step videos, YOU are great to watch, love your calm yet enthusiastic demeanor, you make one feel like doing it all. Happy holidays!!!

  24. 5 stars
    My First time ever making peanut brittle and it was easier than I thought. You made it less intimidating for me and It turned out great! Thank you for your awesome videos.
    I am making the cinnamon spiced nuts next!!

  25. Love, love, love this recipe .. All that buttery goodness .. Yummo!!

    I made it a few days ago and OMGoodness it is divine. Thank you for sharing .. I think I will have to make another batch as the first one is half gone already. I lvoe all your videos’ they are easy to follow and make it so much easier to make it the right way.

  26. Thank you so much ❣️. I’m 61, tried to make peanut brittle before and have never been happy with it….. Until now!!!! Success!!!!!!

  27. Kaleb, thank you so much for sharing these traditional recipes from your Grandma and Mom. It’s so hard to find old fashioned recipes any more and so many lost. You’re a wonderful young man and your honoring of your Grandma and Mom is very refreshing and has inspired me to get in the kitchen and make some traditional recipes for Christmas! Again, thank you so much!!!

  28. 5 stars
    Just made some pecan brittle using your recipe! Great recipe! I used a supersized cookie sheet (16” x 23”) that I leaned against a dessert bowl to give it a good tilt before pouring, then tilted the pan down even more. I used pecans instead of peanuts because that is what I happened to have, and that works.

  29. 5 stars
    I have never enjoyed peanut brittle until now! Holy smokes this is amazing! Now I can’t stop eating it! Super easy to make and a great gift to share around the holidays! 10/10!!!!!!!

  30. 5 stars
    Finally tried this recipe. Turned out amazing!! Thank you Kaleb Wyse and family for this delicious peanut brittle recipe!! The hardest part was definitely trying not to spread it on the pan. Lol Love from fabulous Las Vegas!!

  31. 5 stars
    Hi Kaleb! Thank you for sharing your grandma’s peanut brittle recipes. I tried it and it is perfect.

  32. 5 stars
    In my opinion, you are a Chef like, Martha Stewart, Chef Jacques Pepin, Jamie, Bobby, Paula Deen!
    I really enjoy your sharing your Family Memories and also teaching this 75 year old woman how to cook!

  33. This is probably a stupid question but can you use any nut in this recipe? Example: cashews? Thank you. 😊

  34. 5 stars
    You are right! Temperature is crucial! I bought a better thermometer and followed your recipe exactly and it was perfect!! THANK YOU!! 🙂

  35. Hi there! I watch all of your videos. This fall morning I went to the kitchen and made your recipe for peanut brittle! It’s sitting waiting to be broken up. My kitchen smells amazing and I am so happy! Thank you for sharing your personal journey!
    Love from Florence, Alabama ❤️ (Roll Tide)

  36. 5 stars
    Absolutely the best! I love to make small gifts for family members to take home at Thanksgiving. This will be such a nice treat to send home along with leftovers – to begin the holiday season. Thank you for sharing.