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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!
This is a great recipe, it was a hit at Christmas. We made 3 batches!
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!!!!!!!
Its delicious and u are awesome
Kaleb, thank you for sharing your recipe. I was wondering why can’t you use other peanuts?
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.
Excellent brittle. It’s a keeper !! Hubby loves it ❤
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!!!
Thank you so much ❣️. I’m 61, tried to make peanut brittle before and have never been happy with it….. Until now!!!! Success!!!!!!
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.
Seriously 310 it tastes burnt
And yes my candy thermometer is spot on