How to Make the Best Peanut Brittle (2024)

Learn how to make the best peanut brittle in a few, no fail, easy steps! This homemade peanut brittle recipe has been made countless times and always turns out perfectly time and again with a light, crisp texture. Discover many expert tips right here, such as how to store, fixing sticky, chewy nut brittle, and more!

Around our house, holiday season isn’t complete without several batches of classic peanut brittle. Making this homemade gift started when I was a child and now continues with my own family.

Growing up, every year our teachers looked forward to receiving a tin filled with addictive, crunchy peanut brittle candy from us. Since there were six of us, however, they inevitably feigned surprise when they opened our gifts year after year.

Why Homemade Peanut Brittle Makes the Perfect Gift

Turns out Mom was on to something. I’ve learned firsthand why her peanut brittle recipe makes ideal holiday treats for family and friends this time of year.

• It’s economical to make. Make batches and batches of peanut brittle and it still won’t break the bank.
• Enjoy a naturally gluten-free Christmas treat! When you are looking for gluten free dessert recipes to please all, nut brittle definitely hits the mark.
• Peanut Brittle has a long shelf life. It can be made weeks in advance, which is helpful during the busy holiday season.
• Making homemade brittle is a quick, easy process. Make a batch in 15 minutes and no oven is required!
• Homemade candy is easy to wrap and transport. This is a present your kids can be trusted transporting to school. Check outchocolate bark recipe and creamy gluten-free fudge with marshmallow fluff (more great homemade gift ideas😉) to learn how to creatively wrap food gifts.

Equipment needed

Making homemade brittle requires a baking sheet, a saucepan, and a candy thermometer.

1. Candy Thermometer – This is the most paramount equipment when making any homemade candy, such as fudge, toffee, or brittle. Temperatures must be spot on for the recipe to work.

For years I used an inexpensive candy thermometer that clips onto the side of saucepan. This worked to achieve results, but it was very frustrating to work with.

These types of thermometers have to be submerged in the liquid the whole time in order to slowly and gradually read the temperature. This means it won’t read the temp quickly enough to just dip it in time from time.

Plus, it’s awkward to avoid hitting while stirring. So, I’d hold it in place with one hand, while stirring with the other.

Also, clipping the thermometer in place may skew readings. Temperature is measured for that location only.

I upped the ante recently and purchased a Thermapen Mk4, which I’ve been eyeing since it’s always featured in Cook’s Illustrated and America’s Test Kitchen. Best. Purchase. Ever.

This instant read thermometer gauges an absolutely spot on temperature in only two seconds! Therefore, dip in and out periodically instead of holding it in the pan.

A Thermapen has many other uses. Besides candy making, I use my Thermapen for meat temperatures, water temps when proofing yeast, testing oil temperatures for frying, making yogurt, and tempering chocolate.

2. Saucepan – Ideally use a heavy saucepan to conduct heat evenly and prevent scorching the sugar. I truly believe great cookware makes an immense difference with results. Personally I use the Calphalon Tri-Ply Stainless Steel set, because it’s affordable compared to flashier brands, performs fantastically, and will last a lifetime. I used the 2.5 quart sauce pan for this recipe.

3. Baking Sheets – Although any baking sheet will do because it’s simply used to cool the peanut candy, Nordic Ware baking sheets are rated the best in Cook’s Illustrated, are very affordable, and great for baking.

HOW TO MAKE PEANUT BRITTLE RECIPE

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Butter a baking sheet and set aside. Alternatively use parchment paper or a silicone baking mat.
2. In a large heavy saucepan combine sugar, corn syrup, water, and salt over medium heat until sugar is dissolved.
3. Bring to a boil and stir in peanuts. Continue cooking over medium heat, stirring, and checking temperature with a candy thermometer. Cook, stirring constantly, until the mixture reaches exactly 300ºF / 149ºC.
4. Remove from heat. Stir in baking soda and room temperature, softened unsalted butter. Pour onto buttered cookie sheet.
5. Spread hot mixture out in an even layer using a wooden spoon or rubber spatula. As it starts to cool, pull with a fork to stretch out more.
6. Cool completely and break into large pieces.

why add baking soda?

Although some recipes don’t use baking soda, these have a larger margin of error. The baking soda creates micro air bubbles, making it brittle, light, and airy instead of dense and possibly chewy.

best way to Store

Nut brittle has a long shelf life when properly stored. It lasts a couple months in an airtight container. Simply place the brittle in a completely dry container (ie. food storage container, lidded jar, or tin) away from extreme temperatures.

Can It be frozen or refrigerated?

Do not freeze or refrigerate brittle because of the humidity and moisture. It will become sticky and lose its crunch.

Tips / Tricks and Problems Solved

• When making any candy make sure all the ingredients and equipment are ready to go before starting. Timing is crucial and this will avoid any mishaps.
• Exact temperature is key when making Nut brittle. Make sure your thermometer is properly calibrated (see “Why is my peanut brittle chewy”) and precise.
• Use a bigger saucepan, at least triple the volume of the ingredients. The boiling syrup increases in volume, so there has to be ample room for expansion.
• Do not double or triple the recipe. Make one batch at a time. Luckily the process goes quick!
• Can parchment paper or a silicone mat be used instead of greasing the pan?Yes, but DO NOT USE WAX PAPER, which will melt and stick to the peanut brittle.
• If you prefer more nuts to candy ratio, increase the amount of peanuts up to 1 1/2 cups.

Why Is My Peanut Brittle Chewy / Sticky / Didn’t Harden?

This is a temperature issue. Make sure the candy thermometer reaches exactly 300ºF / 149ºC, which is hard crack stage, before pouring onto baking sheet. See “Equipment Used to Make Peanut Brittle” for my recommended thermometer.

If your peanut brittle is still chewy after it cools, you may be able to save it! First test your thermometer in a saucepan of boiling water for a few minutes.

It should read 212ºF (100ºC). If not, calibrate accordingly so you know what the “true” 300ºF is on your thermometer.

1. Break up the brittle and place it in a glass, microwave-safe bowl. Heat on HIGH heat 1-2 minutes until soft and semi-melted. Melting it in the microwave first prevents it from burning in the pan before it liquifies and is stirrable.
2. Transfer the semi-melted brittle to a a clean saucepan.Continue heating over medium heat until it reaches the adjusted 300ºF temperature.
3. Immediately remove from the heat and add additional 1/2 teaspoon of baking soda. Pour onto prepared baking sheet and let it cool again.

Substituting Different Nuts

Wondering if different nuts may be substituted? Yes!

To make nut brittle, any preferred nut will work, such as cashews, almonds, pecans, hazelnuts, or mixed nuts. The nuts should measure 1 – 1 1/2 cups total.

More Homemade Candy Recipes

• Buckeye Turtles combines the best buckeye candy recipe with a turtle topping drizzled over top
• Tiger Butter has melted chocolate and peanut butterswirled together withchopped peanut butter cupson top.
• Microwave Caramel Corn is ridiculously quick and simple to prepare, and the best caramel corn recipe ever!
• Candied Pecans comes together in only 5 minuteson yourstove top!

SAVE THis recipe for PEANUT BRITTLE TO YOUR PINTEREST BOARD!

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This post contains affiliate links and was sponsored by ThermoWorks.