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Why I Love Peanut Brittle
There are many brittle recipes, and many people make them thin and almost tooth-breakingly hard. Grandma always ensured 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 recipe 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 addictive! Let the Christmas candy-making commence!
More Holiday Recipes
- Peco candy
- English toffee
- Saltine toffee
- The best peppermint bark
- Make sure to check out all of my holiday baking recipes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Grandma’s Peanut Brittle
Ingredients
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup hot water
- 2 cups raw peanuts
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 2 tsp baking soda
Instructions
- Butter a 10×15-inch pan on all sides and the bottom and set it aside.
- 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.2 cups granulated sugar, 1 cup light corn syrup, ½ cup hot water
- 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.2 cups raw peanuts, 2 tbsp unsalted butter
- 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.1 tsp vanilla extract, 2 tsp baking soda
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Looks delicious! Have you ever made it cashews or walnuts?
What is the brand name of the instant read thermometer that you use?
PS: Love your vids.
Don,
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 .
Thank you for the information, Doug.
I used salted butter and it seemed to balance the sweetness a bit.
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!!
I followed the recipe to the t. The brittle didn’t harden. Why?
Someone suggested they hadn’t simmered off all the moisture. So I tried that in my second batch, til the spoonula didn’t have any moisture on the underside, but it still wasn’t brittle enough to break, I had to cut it into pieces with all my strength, and then pry them apart again when they stuck together.
The result is a thing that tastes good, but if you bit into, could pull your teeth out. Granted, I don’t have a candy thermometer, but none of the recipes I’ve seen give any reason behind the significance of the prescribed temperatures, so why would anyone think that had anything to do with it.
Kaleb, We will be trying for the very first time to make peanut brittle..I hope it turns out as yummy as yours.
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.
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!
in your ingredients it doesn’t state any butter.
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!!!
It shows unsalted butter.
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.
This is the recipe that the Somerset, TX Home Demonstration Club used for the brittle they sold (ca. 1965). It’s so much better than the painfully sharp brittle that’s sold commercially. And as for buying raw peanuts, just go to a store that sells bird seed. They always have raw peanuts. Also (my solution) is to buy a 25 pound bag from our excellent hardware store, Ayers, in North Arlington, VA. That way I always have some roasted for snacking.
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.
I see butter listed.
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!!