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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!
Could you use already roasted peanuts in the recipe? I already have some that were given to me. Salted too! Help!
I was looking for a good brittle recipe and I saw your video on you tube and decided to make it. I ABSOLUTELY LOVE your Grandmother’s recipe. It is absolutely DELICIOUS! I will be making this for the holiday and for my anytime brittle cravings. Thank you for sharing your Grandmother’s recipe with us Kaleb
This turned out perfect! Just wondering if you need to use unsalted butter. I used salted and it was good. Thanks for your inspiration❣️
I love your enthusiasm and your recipe histories from your grandmother! Keep us up to date on Kip as he is as important as your recipes and gardening tips. Have a joyous 2023 and I will be delighted to continue to learn new recipes and gardening info! Kaleb, you brighten my days!
Love all your stuff.upu are great v
I made you grandma’s peanut brittle before Christmas and shared it as little gifts for friends. It was absolutely delicious and I’ll definitely keep it as a favourite sweet recipe.
Made it, loved it,… awesome recipe Kaleb. Thanks Grandma!
Delcious!!! I have not been able to print your recipes. Is there something that I should be doing in set up? I have tried with a PC and my android phone. Thank you for any help that you can provide.
Mary-Lynne
I want to make a spicy Chipotle sunflower seed brittle. The seeds I have are roasted but unsalted. Can I use your brittle recipe for this??
I love, love, LOVE this recipe for Grandma’s Peanut Brittle. I would make it for my Mother, who loved it as well. I make it as listed, but have seem some recipes using double or triple the amount of vanilla, up to 2 tbsp. This year, since Mom has joined Dad, I will make the original as posted, and then I’m going to experiment with the next batches upping the vanilla in each batch, a tsp at a time. Will report back later how it came out. Thank you so much for sharing your Grandma’s recipe. I also made my own vanilla using Buckeye Vodka, which is over a year old now. Merry Christmas. 🎄🍬🎄