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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 recipe makes an amazing peanut brittle…it’s seriously addictive. I’m making my third batch to add to cookies boxes and tweaking the next batch a bit by using seeds instead of nuts. Awesome recipe.
Love this recipe and everyone is getting it for Christmas this year! Have you ever tried it with cashews? I happen to have some raw cashews on hand and I’m curious!!
I loved my Gran’s brittle growing up but since she passed haven’t found anyone’s to compare, until now. Even my gran’s brittle was not this fluffy and light. The ultimate test was how my dad felt about it. One bite and he said the magic words, “That’s better than your granny’s!” It’s a keeper! I can cook anything under the sun but baking and confections have always intimidated me. You made it look easy AND fun so I’m going for another field goal! Next up one of my favorites; English Toffee. Thank you for bringing a smile to my dad’s face and teaching me something new. Merry Christmas!
My hubby and I made this tonight and it turned out great. Absolutely delicious. Thank you for the wonderful recipe!
I made your peanut brittle recipe tonight and it’s a winner! Thanks for the great tutorial and thank the Lord for smart grandmothers!
Love your show. Especially your gardening tips.
I love your recipes. I did the turkey brine it was delicious. Thank you for all the good stuff you cook and bake.
I’ve been making this peanut brittle recipe for years and it is the best. You are absolutely right about not breaking the bubbles after it is poured but most recipes never tell you that and commercial peanut brittle does not have the airy bubbles and is not nearly as good.
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.
Absolutely the best!