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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!
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
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?
Thanks!
Deb
Can I double this recipe?
Is this able to be doubled
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!
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! 🥰
What brand pot and pan do you use? Also when you coat the butter on your pan, is it salted or unsalted butter
Looks like a great, easy recipe. I look forward to trying it!
I love watching your videos. I love this peanut brittle recipe. I will be making this.
Can I add peanut butter to this?
Used this recipe with small adjustment for our altitude (1/2 tsp less soda) and add 2 TBSPS butter (you mentioned but didn’t include in ingredient list) at end with vanilla.
Only other change – per my Aunt Bebs – was to bake immediately in oven for 15 min at 150 degrees F. It makes it crispy and tender. Wonderful brittle.
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.
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.